Picanha with chimichurri and roasted garlic

Picanha is every meat lover's secret: a tender cut of beef with a juicy fat cap that you sear in a hot pan to perfection. Serve with a bright chimichurri and you have a meal you'll never forget.

📝 Ingredients

• 1 kg picanha (with fat cap)
• Coarse sea salt
• Freshly ground black pepper
• 2 whole garlic bulbs
• For the chimichurri:
• 1 large bunch flat-leaf parsley, finely chopped
• 1 tsp dried oregano
• 3 garlic cloves, finely chopped
• 3 tbsp red wine vinegar
• 6 tbsp extra virgin olive oil
• 0.5 tsp chili flakes
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1Take the picanha out of the fridge at least 30 minutes before cooking. Pat the meat dry with paper towels and score the fat cap every few centimetres without cutting into the meat itself. This prevents the meat from curling up.Make the chimichurri: mix finely chopped flat-leaf parsley, oregano, 3 garlic cloves (finely chopped), red wine vinegar, olive oil, chili flakes, salt and pepper in a bowl. Stir well and set aside to let the flavors meld.Preheat the oven to 180°C (conventional/top-and-bottom heat).Heat the frying pan over high heat without adding extra fat. Rub the meat with coarse sea salt and freshly ground black pepper. Place the picanha fat-side down in the hot pan and cook 3 to 4 minutes until the fat is golden brown and crispy.Turn the meat over and sear the other sides briefly as well, about 1 to 2 minutes per side, so a nice crust forms all around.Put the pan (if ovenproof) or transfer the meat to a roasting dish and place it in the oven. Roast the whole garlic bulbs alongside. Bake 15 to 20 minutes for medium-rare, or until an internal temperature of 54 to 57°C is reached.Remove the meat from the oven and let it rest under aluminium foil for at least 10 minutes. Then slice thinly against the grain.Serve the picanha slices with plenty of chimichurri on top, the roasted garlic on the side and, if you like, some coarse sea salt. Putting bread on the table for the chimichurri isn't a bad idea.