This classic Argentine Asado is sure to appeal to those who enjoy rich, savory flavors with a kick of spice. The picanha meat is perfectly seasoned with a blend of herbs and spices, then grilled to perfection. The tangy and herby chimichurri sauce complements the meat beautifully, adding a depth of flavor that is both salty and savory. The fresh and zesty salsa adds a nice contrast in texture and taste, with the diced tomatoes, jalapeno pepper, and cilantro providing a burst of freshness. This dish is sure to impress any meat lover and is perfect for a summer barbecue or a special occasion.
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Ingredients
2 tbsp(s) Red Wine Vinegar
1/2 cup(s) Chopped Parsley
Instructions
1. Preheat a grill to medium-high heat.
2. In a large bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
3. Add the chopped parsley, dried oregano, minced garlic, and chili flakes to the bowl and stir to combine.
4. Set the Chimichurri aside to allow the flavors to meld for at least 30 minutes.
5. Score the fat cap with a sharp knife and season the Picanha with salt and pepper.
6. Grill the Picanha for 4-5 minutes per side, or until it reaches your desired level of doneness.
7. Let the Picanha rest for 5-10 minutes before slicing it thinly against the grain.
8. Serve the sliced Picanha with the Chimichurri on the side. Enjoy!
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