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Picanha skewers

Inspired by South American asado grill restaurants We pre-cook the picanha, so the skewers can be served relatively quickly.

Ingredients

10gFennel seed
1Cumin
200gsmoked sea salt flakes
10gpimentón – bittersweet
25gground chili
25gmustard flower
25gFreshly ground black pepper
70gLight brown sugar
picanha

2.4000000000000004Olive oil
90mlred wine vinegar
2Garlic cloves
Flat-leaf parsley
Coriander
Red chili pepper
Fresh oregano

Preparation

  1. For the rub, toast the ground chili and black pepper with the fennel seed and cumin in a dry, hot pan.
  2. Place this together with the sea salt flakes, brown sugar, mustard flour, and pimentón in a blender and grind into a rub.
  3. Score the fat on the picanha and rub the meat on both sides.
  4. Sear the picanha briefly on the fat side and then on the meat side.
  5. Let cool and vacuum seal with a dash of olive oil.
  6. Cook the picanha at 53°C for 4 hours.
  7. Slice the meat against the grain and skewer the pieces.
  8. Grill the picanha skewers on the barbecue.

  1. Finely chop the parsley, oregano, and coriander.
  2. Blend the olive oil, red wine vinegar, parsley, oregano, coriander, and garlic using a hand blender.
  3. Finely chop the red chili and mix it in.
  4. Serve the picanha skewers with the chimichurri.