Steak Picanha & Chimichurri Sauce. INCREDIBLE FLAVORS! "I'd Pay Good Money for That!"

Todd does it again!! Join us as Todd spoils me with this rare treat with INCREDIBLE FLAVORS that Melt in you Mouth! As my dad would say, "I'd pay good money for that!". Several of the ingredients are grown in my garden, like the parsley, garlic, & chili peppers. Let us know if you try it and your thoughts on it!
What would you like to see Todd Grill up next?!?
Thank you for watching!
Todd & Laura

Amazon (affiliate links):
Inkbird Thermometer (similar to what we have, same brand): https://amzn.to/4rSy9Tq
Spiceology – Extra Coarse Ground Black Pepper: https://amzn.to/4oMK4j2

Picanha Steak with Authentic Chimichurri Sauce Recipes (steps can be viewed in video)
Chimichurri Sauce Recipe:
½ cup Olive Oil
2 Tablespoons Red Wine Vinegar
½ cup Parsley finely chopped
3-4 cloves Garlic finely chopped
2 Red Chilis – deseeded & finely chopped
¾ teaspoon dry Oregano
1 teaspoon coarse Salt
1/2 teaspoon Pepper
MIX all ingredients and let sit for at least 30 minutes or longer. Use as desired.

Picanha Steak Recipe:
Pat the meat dry with paper towels.
Score the ‘fat cap’ in both directions as seen in video.
Season meat on both sides & ‘pat in’ as seen in video: Season Salt, Granulated Garlic, 16 Mesh Black Pepper (set for 20-30 minutes to bring to room temperature before placing on Grill)
Cook at 275*F for approximately 1 hour (flip around the 45 min mark for 3 lbs of meat).
Cook until internal temperature reaches 122*F.
Let rest about 15 minutes. Thinly slice meat. Drizzle with the Chimichurri Sauce. ENJOY!

#steakpicanha #chimichurri #ourlifesimplified #modernhomesteading #chickens #cooking #grilling #minihomestead

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