Picanha Steak
I recommend eating the steak right away. If you have leftovers or want to meal prep, make sure the meat has rested to room temperature. You can store in an airtight container and refrigerate up to 2 days. Slowly reheat the meat wrapped in tin foil at 350°.
Ingredients :
- Vegetable oil, for grill
- 2 lb. sirloin cap, cut into 4 steaks
- 2 1/4 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- Chimichurri, for serving
Directions :
- Prepare a grill for high heat; preheat 5 minutes (or heat a grill pan over high heat). Clean and oil grates. Curl steak and push through skewers; season with salt and pepper.
- Grill steak, turning halfway through, until an instant-read thermometer inserted into thickest part registers 130°, 4 to 6 minutes per side.
- Transfer to a cutting board. Let rest 10 minutes before slicing. Serve with chimichurri alongside.
