Picanha with Red Pepper Chimichurri

Picanha with Roasted Red Pepper Chimichurri

Serves 4

For the Steaks

4 picanha steaks (12-16 oz)

Salt and Pepper to taste

For the Potatoes

2 lb red skin potatoes

¼ cup olive oil

1 T herb de Provence

Salt and pepper to taste

For the Roasted Red Pepper Chimichurri

1 cup roasted red peppers

1 handful fresh parsley leaves (about ½ cup)

¼ cup red wine vinegar

4-6 garlic cloves

2 t smoked paprika

Juice of 1 lemon

¼ t ground oregano

1 t red pepper flakes

Salt and Pepper to taste

½ cup olive oil

Make the chimi: Add all ingredients except the olive oil to a blender or food processor and blitz until chunky smooth (think salsa). Add to a bowl and stir in olive oil. Taste and add more vinegar, salt or oil as needed. Set aside.

Cut potatoes into wedges. Add to a bowl and coat in oil and season with salt, pepper and herbs de Provence.

Season steaks generously with salt.

Set grill or smoker to 250-300F.* Lay on potatoes and give them a 20-25 minute head start. Then add the steaks and cook until steaks reach 110-115 F internally. Remove and turn heat to 450. Once hot, return steaks to the grill and sear until they reach 125-130 internally for medium rare or cook longer to your liking. Ensure potatoes are tender and remove from grill.

To serve, slice the steak and serve next to the potatoes and drizzle the chimichurri over the steak. Add a touch of finishing salt. Optionally garnish with freshly minced parsley.

*If you do not have access to a grill, we recommend cooking the steaks and potatoes at 300 in an oven until the steaks are almost cooked to your liking. Turn oven to 450 degrees and brown the potatoes. Sear the steaks in a hot skillet and serve as described above.