Eland Picanha Steak with Chimichurri

Ingredients:

• Picanha

  • Eland sirloin picanha steaks

  • Coarse salt

    Note: the chimichurri carries a good amount of salt on its own — season with that in mind.

    Chimichurri

  • 1 bunch parsley, finely minced

  • 16 cloves garlic, minced

  • 2 jalapeños, seeded and minced

  • 1 cup extra virgin olive oil

  • 3 tsp dried oregano

  • 2–4 tbsp red wine vinegar (start with 2, add more for tang)

  • Juice of ½ lemon

  • Salt and freshly cracked black pepper to taste

  • Pinch of red pepper flakes

    Instructions:

    1. Make the chimichurri first. Combine all chimichurri ingredients in a bowl and stir to combine. Taste and adjust vinegar, salt, and pepper as needed. Set aside to let the flavors develop while you cook the steak.

    2. Using a sharp knife, score the fat cap in a crosshatch pattern, cutting through the fat but not into the meat.

    3. Season the picanha generously with coarse salt. Note: the chimichurri carries a good amount of salt on its own — season with that in mind.

    4. Heat a cast iron skillet over medium-high heat. Place the steak fat-side down and sear for approximately 5 minutes, allowing the fat to render and develop a deep, crispy exterior.

    5. Flip and sear 1 to 2 minutes per side until a crust forms.

    6. Rest for at least 5 minutes before slicing against the grain.

    7. Spoon chimichurri onto the plate, slice the picanha against the grain, and lay it over the top.