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A Magazine for Sheffield

BBQ: A Hot Topic

Serves 6-8
Recipe from Clare Tollick, Mr Pickles'

1 whole picanha
Salt and pepper for seasoning
Drizzle of rapeseed oil

Bunch of fresh oregano (leaves only, finely chopped)
Bunch of fresh flat-leaf parsley (leaves only, finely chopped)
1 chilli (finely chopped)
2 cloves of garlic (peeled, finely chopped)
125mls red wine vinegar
250mls rapeseed oil
Salt and pepper for seasoning

Mix all the ingredients for the chimichurri together in a medium-sized bowl. Season to taste, cover and set aside in the fridge until needed.

Take the picanha out of the fridge about half an hour before cooking. Fridge cold meat takes longer to cook and can cook unevenly.

Heat your barbecue to medium. Rub a little oil into both sides of the picanha and season with salt and pepper. Place the picanha, fat side down, and grill for around 20 minutes. You want to render the fat down and let it bubble up a little, to create a crackling. Take care not to let it burn and be aware that you might need to adjust the heat and cooking time according to the size of the picanha.

Once you’re satisfied the fat has cooked to your liking, flip it over onto the meat side and continue to cook for around 20 minutes. Again, you may need to increase or decrease the heat and cooking times. Try using a meat thermometer to ensure it’s cooked to your liking – 50-55°C for rare, 55-60°C for medium rare, 60-66°C for medium and 66-71°C for well done.

Lift the picanha onto a plate, wrap loosely in foil and allow the meat to rest for around 20-30 minutes. Slice into steaks and serve with the chimichurri drizzled on top.


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