Smoked Picanha with Smoked Spicy Chimichurri
Ever tried Smoked Picanha? This awesome recipe will leave you wanting more and covering it with the chimichurri sauces!
Servings: 4 people
Ingredients
Steak & Seasoning:
- 1-2 Whole Picanha with fat cap
- 1 tbsp of Sea Salt
- 1 tbsp of Black Pepper
- 1 tbsp of Garlic Powder
- 2 tbsp of Oil
Spicy Smoked Chimichurri:
- ¼ cup of Parsley chopped
- 2 tbsp of Red Wine Vinegar
- 1 tbsp of Smoked Serrano Peppers chopped
- 1 tbsp of Smoked Garlic Cloves chopped
- 1 tsp of Sea Salt
- 1 tsp of Black Pepper
- 1 tsp of Red Chili Flakes
- 3 tbsp of Olive Oil
Instructions
- Lather your picanha with oil then season with salt, pepper and garlic powder thoroughly. Set in the fridge while you preheat the smoker.
- Preheat your Oklahoma Joe’s Smoker to 250F for indirect cooking. Add some hickory or mesquite wood chunks for added smoke flavor if desired.
- Add your picanha to the smoker and cook for about 1 hour or until it reaches 125F internal. When you are 10-15 minutes before done, add garlic cloves and serrano peppers to the smoker to smoke. When steak & veggies are done, pull off and let rest for 12-15 minutes.
- In a bowl, mix all ingredients for the Spicy Smoked Chimichurri sauce.
- Preheat another OKJ grill, fire pit or stovetop for direct cooking. Once the steak is done resting, add to the grill to sear for 1 minute per side.
- Slice your steaks against the grain, top with Spicy Smoked Chimichurri and enjoy!