Seared Picanha with Garlic Chimichurri
Thick-cut beef cap seared hot until a crust forms, finished with a bright herb-forward chimichurri. Brazilian steakhouse speed, weeknight simplicity.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 1.2 lb picanha (beef cap), 1.5 inches thick, fat cap on
- ½ cup fresh parsley (flat-leaf), chopped
- 4 clove garlic cloves, minced
- 3 tbsp red wine vinegar
- 1 tsp fleur de sel or coarse sea salt
- ½ cup olive oil, divided
Instructions
- 1
Pat picanha dry with paper towels. Season generously on both sides with salt and black pepper.
- 2
Combine parsley, garlic, vinegar, and 6 tbsp olive oil in a bowl. Stir and set aside.
- 3
Heat remaining 2 tbsp oil in a 12-inch cast-iron skillet over high heat until smoking, ~2 minutes.
- 4
Sear picanha 3 minutes per side without moving, fat cap down first. Crust should be dark brown.
- 5
Transfer to a cutting board. Rest 5 minutes, then slice 0.5-inch thick against the grain.
- 6
Arrange slices on a plate. Drizzle chimichurri over the top and serve immediately.
Tools you’ll need
- 12-inch cast-iron skillet
- cutting board
- sharp knife
- paper towels
- bowl
- spoon
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