Skip to main content
A Magazine for

BBQ: A Hot Topic

by Now Then Sheffield

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.

by Now Then Sheffield

Next article in issue 113

More Food

Embracing comfort food

It’s time to get back to the roots of seasonal eating and find the joy in cooking something new, says our resident food writer Ros Ayres.

Festive feasting

Get inspired with festive food suggestions and seasonal cooking tips from a small selection of Sheffield’s finest independents: Zed's Wholefoods, Beer Central and Regather.

Feed your fermentation needs at Pickle Fest

Social Pickle is bringing the ultimate pickle festival to Foodhall on Saturday 27 November – and we're told the competition winners will get "novelty prizes and the adoration of millions of tiny bacteria"...

Filling our city with fruit, one tree at a time

Sheffield Fruit Trees are helping to bring an abundance of local fruit to the city. They told us more about what motivates the project, their Sheffield-specific varieties and their plans for a tree 'library' in Moss Valley.

More Food