We’re a nation of red meat eaters, here’s a recipe to kick start your next function with a tasty Picanha & Chimichurri Crostini starter.

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Date Posted:

July 31, 2024

Picanha & Chimichurri Crostini

Ingredients

We’re a nation of red meat lovers, and here’s a recipe to kick-start any event with a mouthwatering starter, setting the stage for the main course.

- Cross-score the fat cap of your Picanha.
- Place it inside a Ziplock bag and add a dash of Worcestershire sauce.
- Marinate in the fridge for at least 2 hours.

- Half-fill your charcoal bin and fire it up in the smoking setup.
- Insert the deflector plate for an indirect reverse sear session.
- Get the ambient temperature up to 150 degrees Celsius.

- Remove the Picanha from the fridge and give it a generous dusting of dry rub.
- Place it in the center of your grill grid and insert a meat thermometer.
- Aim for an internal temperature of 48 degrees Celsius.

Prepare Sauces:

- Chimichurri Sauce: Follow [this link].
- Garlic & Peppadew Aioli: Follow [this link].

- When the Picanha reaches 48 degrees Celsius, remove it and set it aside.
- Change the setup of your Hero Smoker & Grill to the braai configuration by placing the hot charcoal bin on top of the deflector plate. Ensure you use heat-resistant gloves for this step.
- Slice the Picanha into inch-sized steaks, cutting with the grain.
- Re-season all sides and sear the steaks for 90 seconds per side.
- Remove the steaks and let them rest for 8 minutes.

- Slice your French loaf and lightly drizzle with olive oil.
- Toast the slices on the grill until they have a decent char but are not fully toasted.
- Remove and place the slices on a serving platter.
- Add a dollop of Aioli to each crostini.

- Slice the rested steaks against the grain.
- Place a slice of steak on top of each Aioli-topped crostini.
- Finish with a spoonful of homemade chimichurri sauce.
- Pair with a decent Blonde Ale and serve.

Enjoy this delicious Picanha starter that’s sure to impress your family and friends.