Ingredients:

  • 2 lbs picanha steak, trimmed
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 cup fresh parsley, finely chopped
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 3 garlic cloves, minced
  • 1 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste

Instructions:

  1. Trim the fat cap of the steak if needed, leaving about 1/4 inch. Rub with salt and pepper; let sit at room temperature for 30 minutes.
  2. In a bowl, combine chopped parsley, olive oil, red wine vinegar, minced garlic, red pepper flakes (if using), salt, and pepper. Stir until well mixed; set aside.
  3. Preheat the grill or skillet over high heat. Sear the steak fat-side down for about 5-7 minutes until browned. Flip and cook for an additional 8-10 minutes for medium-rare.
  4. Remove from heat and let the steak rest for 10-15 minutes. Slice against the grain into thick strips.
  5. Plate the sliced steak and drizzle with chimichurri sauce. Enjoy!