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BRAZILIAN-STYLE GRILLED PICANHA WITH CHIMICHURRI SAUCE

  • 2 hours
  • 4-6 Servings
  • grill
  • moderate
Culotte Roasts

If you’re a fan of Brazilian churrasco, then you are certain to fall in love with this recipe for rotisserie grilled American Wagyu Picanha.

 

The picanha is first seasoned with a flavorful citrus-herb salt rub before being refrigerated uncovered overnight, a technique that helps draw moisture out of the meat in order to further intensify the beef flavor. The picanha is then spit-roasted to perfection before being sliced from the skewer and served alongside a bold chimichurri sauce.

Ingredients

  • Chimichurri Sauce

    • 1/2 cup chopped parsley
    • 4 cloves garlic, minced
    • 2 teaspoons chili pepper flakes (less for milder flavor)
    • 2 teaspoons minced oregano leaves
    • 1 teaspoon kosher salt
    • 1/2 teaspoon ground black pepper
    • 3 tablespoon red wine vinegar
    • 1/2 cup olive oil
  • Citrus-Herb Salt Rub

    • 1 tablespoon kosher salt
    • 1 tablespoon minced fresh parsley
    • Zest of one small lemon, approximately 2 teaspoon
    • 1 teaspoon minced fresh oregano
    • 1 teaspoon ground black pepper
    • 2 cloves garlic, roughly chopped
  • Meat

    • Snake River Farms AMerican Wagyu Picanha (culotte) Buy Now +

Directions

Chimichurri Sauce

  • Combine the parsley, garlic, chili pepper flakes, oregano, salt, pepper, and red wine vinegar in a medium mixing bowl. Slowly whisk in the olive oil until the ingredients are fully combined.

    1
    Done
    5 minutes
  • Let the sauce sit for at least 30 minutes for the flavors to fully meld. The sauce can also be refrigerated for several days in a covered container if necessary, but be certain to remove it from the refrigerator at least 30 minutes before serving so that the has time to warm up.

    2
    Done
    30 minutes

Citrus-Herb Salt Rub

  • Combine the salt, parsley, lemon zest, oregano, pepper, and garlic in a food processor and pulse until the mixture is the consistency of coarse sand. Set aside until ready to use.

    1
    Done
    5 minutes

Meat

  • Using a sharp chef’s knife or pairing knife, make a series of horizontal and vertical incisions 1-inch apart through the fat cap of the picanha to create to crosshatch pattern. This will help the fat render quicker during the cooking process.

    1
    Done
    5 minutes
  • Season the picanha all over with the citrus-herb salt rub.

    2
    Done
    5 minutes
  • Place the seasoned picanha on a wire rack set on a plate or baking sheet and refrigerate for at least 2 hours but ideally overnight. This is called dry brining, a process that draws moisture out of the meat in order to intensify the flavor.

    3
    Done
    2 -24 hours
  • Culotte

    Grilling with a Rotisserie

    Set up a rotisserie such as the Carson Rodizio or the Weber 22-inch Charcoal Rotisserie according to the manufacturer’s instructions and preheat the grill to high.

    4
    Done
    10 minutes
  • Add 2-3 chunks of your favorite smoking wood to the charcoal for smoke flavor. If you are using a gas grill, set up a smoker box according to the manufacturer’s instructions.

    5
    Done
    10 minutes
  • Fold the picanha over with the fat cap on the outside to form the letter “c”. Skewer the meat with the rotisserie spit through the two folded halves and attach the spit to the rotisserie motor. Allow the meat to spit-roast until the exterior is golden brown and the interior has reached an internal temperature of 130-135 degrees for medium-rare, approximately 20 minutes (note: we recommend using an instant read thermometer such as the Thermapen by ThermoWorks). If the exterior of the meat is browning too quickly due to flare-ups, simply place the lid on the grill in order to reduce the flow of oxygen to the fire.

    6
    Done
    20 minutes
  • Culotte

    To present the grilled picanha to your guests rodizio style, slice the meat while still on the spit and serve with the chimichurri sauce. Alternatively, you can remove the picanha from the spit and slice against the grain on a cutting board before serving along with the chimichurri sauce.

    7
    Done
    5 minutes
  • Grilling without a Rotisserie

    If a rotisserie isn’t available, set up a charcoal grill for 2-zone cooking by placing all of the preheated charcoal briquets on one half of the grill’s charcoal grate to create direct and indirect cooking areas. Adjust the bottom vents to bring the grill to approximately 450 degrees. If you are using a gas grill, simply turn off the heat on one half of the grill and adjust the heat on the other half to bring the temperature to approximately 450 degrees.

    8
    Done
    15 minutes
  • Add 2-3 chunks of your favorite smoking wood to the charcoal for smoke flavor. If you are using a gas grill, set up a smoker box according to the manufacturer’s instructions.

    Place the picanha on the indirect heat side of the grill and cover the grill. Allow the picanha to reach an internal temperature of 120 degrees (note: we recommend using an instant read thermometer such as the Thermapen by ThermoWorks).  Move the picanha to the direct heat side of the grill and cook it while frequently turning until the exterior is nicely browned and the interior has reached an internal temperature of 130-135 degrees for medium rare.

    9
    Done
    10 minutes
  • Sliced Culotte

    Remove the picanha from the grill and slice against the grain. Serve immediately with the chimichurri sauce.

    10
    Done
    5 minutes