Picanha steak with chimichurri

4 servings Prep: 15 mins
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Tender, juicy meat packed with Latin American flavours – simply mouthwatering!

By Food24 June 12 2019
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Ingredients (13)

800 g picanha steak
salt and freshly ground black pepper
6 rosemary sprigs — tied in a bunch
15 ml butter
20 g fresh Italian parsley — chopped
4 garlic — cloves, crushed
2 red chillies — chopped
lemon — juice only
1 oregano sprig — chopped
5 ml dried oregano
5 ml freshly ground black pepper
5 ml sea salt — flakes
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Season the steak with salt and pepper. Rub the oil all over.

Heat a non-stick pan until smoking hot and put the steak in the pan, fatty side down. Fry for 2-3 minutes or until the fat changes colour and starts rendering.

Turn over and fry the other side until a golden brown crust has formed. Tip the
steak to the side and fry the edge for a minute to seal, then repeat with the other edge.

Reduce the heat. Turn the steak onto the fatty side again. Add the rosemary and butter and fry for 3 minutes. Turn over and fry for another 3 minutes or until done to your liking.

Remove from the pan, drizzle the pan juices over and cover with foil. Rest for at least
10 minutes.

Mix all the ingredients.

To serve: Cut the steak into thick slices, drizzle the chimichurri over and serve.


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