PICANHA WITH CHIMICHURRI

Table Memories Recipe

Recipe Story

Bold, succulent, and full of character — this Picanha with Chimichurri is a celebration of South American flavours done beautifully. The picanha, with its rich fat cap, is seared to golden perfection and slow-roasted until tender and juicy, producing slices that are deeply savoury with a melt-in-the-mouth texture. Finished with a vibrant, herbaceous chimichurri, bright with parsley, garlic, red wine vinegar, and a touch of chilli, every bite is an explosion of freshness and heat that perfectly balances the richness of the beef. Ideal for sharing, this dish is effortless yet striking — a true centerpiece for a dinner that feels both indulgent and celebratory.

Ingredients

Picanha:

  • 1–1.5 kg picanha, at room temperature

  • Olive oil

  • Maldon salt

Chimichurri:

  • 1 punnet parsley

  • 6 cloves garlic, crushed

  • 1 tbsp chilli flakes

  • 2.5 tbsp dried oregano

  • 4 bay leaves

  • 190 ml extra virgin olive oil

  • 4 tbsp red wine vinegar

  • Salt and black pepper

Instructions

Remove the leaves from the stems of the parsley and chop very finely. You need about 5 tbl of very finely chopped parsley.
Place in a bowl.

Add the crushed garlic, chilli flakes, oregano, red wine vinegar and olive oil.

Mix really well and add salt and pepper to taste.

Now add the bay leaves and mix together.

Let this sit in the fridge overnight preferably. Remove the bay leaves as you serve.

Serve drizzled over the meat or on the side.