Picanha
12 ingredients
1 steps
Ingredients
- STEAK
- 1/4 cup rock salt
- 1 (3-lb.) tri-tip roast, cap on
- 2 tablespoons olive oil
- CHIMICHURRI
- 2 cups finely chopped red onion
- 2/3 cup red wine vinegar
- 2/3 cup extra virgin olive oil
- 1/3 cup chopped parsley
- 1/3 cup chopped oregano
- 1 teaspoon kosher salt
- 1 teaspoon chili flakes
Directions
-
1["To make steak, prepare a charcoal or wood fire or both grill to high heat. Spread coals, but maintain medium-high heat (450\u00b0-500\u00b0) throughout cooking process.", "Place salt in a plastic zip-top bag. Crush with a meat mallet or heavy pot. Place beef on a sheet pan. Rub beef with oil. Rub salt into beef, pressing to adhere. Fold tip of beef over to wide side of roast with the fat cap exposed; thread onto a wide, flat metal skewer or sword.", "Grab 6 bricks. Make two stacks of 3 bricks wide enough apart to balance your skewer on. You want the top to be about 18\"-24\"" above the surface of the coals (see pic.). Straddle/balance skewer a top bricks. Cook until beef is lightly charred and a thermometer registers 135\u00b0 in the thickest part of the loin. Transfer meat to a cutting board. Let stand 15 minutes. Slice steak thinly across grain.""
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