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Picanha Steaks With Chimichurri

Organic, Grass Fed Beef Picanha Steaks Recipe


2 Picanha Steaks

1 Lime (juice & zest)

20g Coriander

20g Parsley

½ Small White Onion

1 Red Chilli


Olive Oil


Place your steaks on a plate to allow them to come to room temperature.

Finely chop the coriander, parsley, red chilli and white onion then mix with the lime juice and zest, a large pinch of salt and enough olive oil to blind everything together. Set aside.

Pop your griddle, skillet or frying pan on the stove and turn on to a high heat. Pat the steaks dry. When hot, place the steaks in the pan, fat side down to render the fat, for 2 minutes. Then cook each side for 2 – 3 minutes.

Rest the steaks for 5 minutes then slice thinly. Season with salt then spoon your chimichurri over the steaks. Serve with a crisp salad and enjoy!


7 Items found
Organic Beef Picanha Steaks
  • Min life 9 days
  • Organic
  • Gluten Free
Coriander | Organic Herbs
  • From Great Britain
  • Organic
Chillies | Organic Fruit & Vegetables
  • Organic
Mixed Salad | Organic Fruit & Vegetables
  • Organic
Organic Olive Oil
  • Organic
  • Gluten Free
  • Vegan
Onions | Organic Fruit & Vegetables
  • From Great Britain
  • Organic
Limes | organic fruit
  • Organic
Food & Drink Devon - Gold 2018
Great Taste 2018 - 1 star
GT Organic Beef Sirloin Steak award - 2014
TOTW Champion 2018
TOTW Gold Award - 2018
Boom winner award - 2016 (65px)
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© 2020 Eversfield Organic Ltd, All Rights Reserved | Eversfield Organic Ltd Head Office: Ellacott, Bratton Clovelly, Okehampton, Devon EX20 4LB Registered in England | Company registration number: 4954144 | VAT no: 824926805