Grilled Picanha on Skewers with Chimichurri Sauce

Grilled Picanha on Skewers with Chimichurri Sauce. A favorite among chefs across Portugal, this dish showcases the rich tradition of churrasco-style grilling, paired with the fresh flavors of homemade Chimichurri sauce.

Sourced from the finest cuts of meat and prepared on the Silver Coast Grill, this recipe promises an unforgettable dining experience that epitomizes the warmth and hospitality of Portuguese cuisine. Ingredients:

For the Picanha:

• 1.5 kg Picanha, cut into 2cm thick pieces

• Sea salt (for scoring and seasoning)

For the Chimichurri Sauce:

• ½ cup olive oil

• 2 tablespoons red wine vinegar

• ½ cup chopped parsley

• 4 garlic cloves, finely chopped

• 1 small red bell pepper, seeded and finely chopped

• ¾ teaspoon dried oregano

• 1 teaspoon coarse salt

• ½ teaspoon black pepper

Instructions:

Preparing the Picanha:

1. Score the fat cap of the Picanha by making shallow cuts in a diamond pattern, being careful not to cut into the meat. This helps the fat render and enhances the flavor.

2. Season the Picanha generously with sea salt, ensuring to massage the salt into the scored fat.

3. Thread the Picanha pieces onto the "WE GOT FIRE - GRILL SKEWERS" skewers, ensuring they are evenly spaced.

Preparing the Chimichurri Sauce:

1. In a medium-sized bowl, combine the olive oil, red wine vinegar, chopped parsley, finely chopped garlic cloves, finely chopped red bell pepper, dried oregano, coarse salt, and black pepper.

2. Stir well to combine all the ingredients thoroughly. Taste and adjust seasoning if necessary. You can add more salt or vinegar according to your preference.

3. Let the Chimichurri sauce sit for at least 15-20 minutes to allow the flavors to meld together.

Grilling the Picanha:

1. Preheat your Silver Coast Grill by using a hard firewood.

2. Let the fire burn until the grill surface reaches a medium-high heat. You can gauge the temperature by holding your hand just above the grill surface – it should be hot enough that you can only keep your hand there for a few seconds.

3. Place the Picanha skewers on the grill grate, ensuring they are positioned perpendicular to the grates to prevent sticking.

4. Grill the Picanha skewers for about 4-5 minutes per side, or until the fat is crispy and the meat is cooked to your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F (55-57°C).

5. Once cooked, remove the skewers from the grill and let them rest for a few minutes.

Serving:

1. Transfer the grilled Picanha skewers to a serving platter.

2. Serve the Chimichurri sauce alongside the skewers as a dipping sauce or drizzle it over the grilled meat.

3. Enjoy your delicious grilled Picanha skewers with flavorful Chimichurri sauce!

Tip for the weekend:

A bold and fruity Malbec from Argentina would complement the rich flavors of the grilled Picanha. Its robust tannins and notes of black fruit and spice can stand up to the meatiness of the dish while offering a pleasant contrast to the herbaceous Chimichurri sauce.

If you prefer a beer, a malty and slightly sweet Amber Ale to complement the caramelized flavors from grilling the Picanha. The beer's toasted malt character can provide a pleasant contrast to the smokiness of the dish.

Note: Feel free to adjust the Chimichurri sauce ingredients according to your taste preferences. You can add more garlic for extra punch or adjust the acidity with additional vinegar. Enjoy!