Picanha with Chimichurri

preparation: 40 min. Ingredients for 4 servings: 4 lb Picanha cut sirloin cap flaky salt Marc’s Chimichurri Spice Blend olive oil water red wine vinegar Utensils: bbq grill, metal skewer, small bowl, knife Directions: Preheat a grill to 440 degree Fahrenheit. Score the fat cap of the Picanha in a crosshatched pattern with a sharp knife, don’t cut into the meat. Season the fat cap with flaky salt. In a small bowl combine 3 tbsp of Marc’s Chimichurri Spice Blend with 3 tbsp vinegar and 3 tbsp olive oil. Add water until the spice blend is comletely covered. Cut the Picanha into 1 inch strips and fold them c-shaped. Slide the meat onto the skewer and grill over indirect heat. Grill the meat for 15 to 20 minutes turning them regularly until the steak is medium rare. Remove from the grill, let rest for 5 minutes and enjoy with the chimichurri sauce. Side Dishes: baguette, salad

Chimichurri Spice Blend

Chimichurri is an uncooked sauce used both as an ingredient in cooking and as a table condiment for grilled meat. Found in Argentinian and Uruguayan cuisines, the sauce comes in a green (chimichurri verde) and red (chimichurri rojo) version. It is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar but other seasonings used vary.