This Brazilian inspired steak house feast is spit-roasted over a gas grill for even cooking and perfectly tender slices made to be basted in a fresh chimichurri sauce. So simple, and yet so incredibly good.
Rotisserie, always use the rotisserie made to fit your grill.
For the Picanha
3.5 to 5lbstop sirloin with fat cap onknown as picaña
2 to 4tablespoonGaucho Steakhouse Rubsee note*
For the Chimichurri
1frenso chilistemmed and seeds discarded
½cupfresh parsleystems removed
1 - 2tablespoonfresh oreganosee note*
3tablespoonred wine vinegar
¼extra virgin olive oil
Prep the Picanha:
Remove the beef from the package and pat dry.
On a clean work surface, using a sharp knife, skewer the fat cap by making long shallow slices through the fat. Create a diamond pattern, running the knife one diagonal direction from side to side and then repeating with an opposite stroke.
Season liberally with salt, rubbing into the slices you just made.
Slice the meat into 4 to 5 long evenly weighed strips, starting with the thickest side and working to the triangular point.
Rub the meat with the oil and sprinkle with the steak seasoning and Gaucho Steakhouse Rub, making sure to coat all sides.
Carefully, skewer the meat, folding it into a ‘C’ shape while threading it on the spit, from the bottom fold to the top.
Repeat with all of the slices.
Prep the Grill:
Set up your grill for rotisserie operation according to the manufacturers instructions.
Add a pan under where the meat will be to catch any drippings.
Add a ½ cup water to the pan.
Preheat the grill to 325 to 350 degrees.
If using, place wood chip packet on burner while grill is preheating 5 to 10 minutes so they will start smoking when you put the meat on.
Grill the Meat:
Place the spit into the motor and turn it on.
Close the lid and allow the meat to cook 20-25 minutes.
Turn off the motor and temp the meat. Pull the meat from the grill at 130 degrees for medium-rare, with a rare center.
While remaining on the spit, allow the meat to rest, covered, for 10 minutes.
Make the Chimichurri:
In the bowl of your food processor, pulse the shallot, garlic, and chili until they are chunked.
Add the parsley, cilantro, and, if using, the oregano and pulse a few times to mince.
Add the red wine vinegar and salt.
Pulse again, trying not to create too fine a mince. Chimichurri is best a little chunky.
Remove the processor from the motor and scrape into a bowl.
Whisk in the canola and olive oil.
Season with additional salt as desired.
Set aside until ready to serve.
To serve, carefully remove one steak from the skewer at a time and while using a protective glove, hold the portions with the fat cap facing up. (This means the ‘C’ shape is on it’s side)
Slice the beef from the fat down, into thin strips.
Serve hot with chimichurri spooned over top to enjoy.
Gaucho Steakhouse Rub: If you don’t have the gaucho steakhouse seasoning, whisk a blend of bulky dried parsley, coarse sea salt, garlic flakes, onion powder, dried pepper flakes, and add a splash of lemon juice to your oil rub.
Fresh Oregano: if you don’t have the oregano on hand, just omit.
Chimichurri: can be made a day ahead and stored in an airtight container in the fridge for up to 3 days. I occasionally add a splash of fresh oil to the container if needed. Remove from the fridge 30 minutes before using. Check out our cilantro chimichurri recipe that we make weekly to have on hand.
Leftover Meat: Store the leftover meat, wrapped in foil, in the fridge for up to 3 days. Avoid slicing beforehand. Slice as needed to make steak sandwiches, taco filling, or just sliced beef to enjoy. Reheat in hot skillet quickly or microwave.