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Picanhas skewers with chimichurri
Picanha is the rump cap of the cow that is often roasted whole on the Big Green Egg and then grilled on the fat. But did you know that you can also cut steaks from this beautiful piece of meat to grill in your kamado? Ideal for when you don’t have much time to prepare dinner, but want to put a delicious meat dish on the table. Want to serve picanha steaks in a unique way for a change? Then thread very thin steaks onto a skewer. A perfect dish to share together!
INGREDIENTS
SKEWER
1 picanha of about 1 kg
1 tbsp olive oil
SPICE MIX
1 sprig of thyme
1 sprig of rosemary
2 cloves of garlic
TO SERVE
Chimichurri
Pasta salad with grilled vegetables
IN ADVANCE
Light the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 200°C.
Meanwhile, slice the picanha by hand into as thin slices as possible. Thread the meat alternately on a Flexible Skewer. When doing so, make sure the fatty edge of the meat is on one side and thread it tightly together.
For the herb mix, remove the leaves from the thyme sprigs and the rosemary needles and chop finely. Peel and finely chop the garlic. Brush the meat with the olive oil, sprinkle with the spice mix and salt and pepper to taste and rub into the meat.
METHOD
Place the skewer on the fatty side of the meat on the grill, close the lid of the EGG and grill for about 10 minutes. Because you grill the meat on the fatty side for a relatively long time, it becomes nice and crispy.
Turn the skewer over and grill until the meat reaches a core temperature of 48-50°C. You can measure this with the Instant Read Thermometer if you have threaded the picanha steaks tightly enough on the skewer.
Remove the skewer from the EGG and carefully remove the meat from the skewer. Serve with the chimichurri and pasta salad with grilled vegetables.
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