organic grass fed beef picanha steak recipe

 

2 Picanha Steaks

1 Lime (juice & zest)

20g Coriander

20g Parsley

½ Small White Onion

1 Red Chilli

Salt

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!