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  • Recipe

Wagyu Picanha with Chimichurri Vinaigrette and Farofa

Ingredients

  • 4 ea.
    Garlic Cloves, roughly chopped
  • 2 c
    Parsley
  • 2 ea.
    Shallots, roughly chopped
  • 1 c
    Extra Virgin Olive Oil
  • 1 c
    Cilantro
  • ¼ c
    Oregano
  • ¼ c
    White Wine Vinegar
  • ½ tsp.
    Red Pepper Flakes
  • 1 ea.
    Lime
  • ½ c
    Butter
  • ¼ c
    Bacon, finely chopped
  • ¼ c
    Manioc, Yuca or Cassava Flour
  • 2-2.5 lbs.
    Wagyu Picanha Steak, Tri-Tip or New York Strip
  • 1 T
    Coarse Sea Salt
  • 1 tsp.
    Black Pepper, freshly ground Kosher Salt and Pepper, to taste

Preparation

Combine garlic, parsley, shallots, olive oil, cilantro, oregano, white wine vinegar and red pepper flakes in a blender and blend to desired consistency. Season with salt, pepper and lime to taste. Set aside the chimichurri.

Melt butter In a skillet over medium heat and add bacon and cook until crispy. Remove bacon and set aside. Add onion to the pan and cook until softened. Set it aside. Toast flour in pan with butter and cook, stirring constantly, 5 to 7 minutes, or until golden brown and toasted. Return bacon and onion to the pan and season with salt and pepper to taste. Set aside farofa.

Season meat generously with coarse sea salt and black pepper on all sides. Char the steak for 2 to 3 minutes per side for a nice sear. Move the picanha away from direct heat on the grill, and cook indirectly for an additional 10 to 15 minutes, or until desired internal temperature is reached for medium-rare.

Rest meat, and then cut into thick slices, fan on a large plate and serve chimichurri and farofa in small bowls on the plate as condiments.

AI recipe by Gemini, inspired by menu item at Brasero, Chicago

 AI photo by Adobe Firefly