Smoked Picanha Steak

This dish, which is referred to as Brazil's most costly steak, will make everyone at the dinner table smile (and some people's jaws may drop, too)!

Pro tip: You'll be missing out on some substantial flavour if you attempt to make them without the chimichurri sauce.

YOU WILL NEED

• A sizable cut of wagyu Picanha (Alternatively, a nice skirt steak)
• Kosmo’s Q Texas Beef Rub
• 1 Fresno chile OR Jalapeno Pepper
• 1-2 Shallot
• ¼ cup Parsley
• ½ cup Cilantro
• ½ cup Red Wine Vinegar
• ¾ cup Olive Oil
• 3-4 Garlic Cloves Salt & Pepper
• 2 Tbsp Fresh Oregano

THE PREP

Let's get started since this will be a party in your mouth! The steaks will first be marinated in the chimichurri sauce, which will also be used as a garnish. 

Pick up your food processor and fill it with the following ingredients: shallot(s), red wine vinegar, oregano, parsley, Fresno chile or red jalapeño, garlic cloves, salt, and pepper to taste. Roughly blend, then add the olive oil and thoroughly combine.

Put the meat in a sizable zip-top bag with enough room for it to marinade once the chimichurri is prepared. A third of the chimichurri should be saved for later. To ensure that the marinade is distributed evenly, seal the bag and give it a gentle massage. You may get started on setting up the pit while you wait for the sauce to do its magic.

THE COOK

For 2-zone cooking, the grill or smoker needs to be prepared. For the smoke, we added a few pieces of hickory wood, but you can add whatever you prefer. The indirect side of the grill should immediately receive the picanha steaks once you remove them from the marinade.

THE PAYOFF

Add your preferred spice mixture (we chose Texas Beef), then allow them to cook until the internal temperature reaches 100°F (38°C). At 127°F (53°C), turn them over to direct heat and sear them.

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