When it comes to juicy, flavorful steaks, few can rival the picanha. This Brazilian culinary gem, also known as the top sirloin cap or coulotte steak, is renowned for its succulence and rich flavor. To truly elevate the experience of enjoying picanha, pairing it with the right side dishes is crucial. One combination that is sure to impress is smoked picanha with chimichurri.
What is Picanha?
Picanha is a cut of beef that comes from the top of the sirloin. It is triangular in shape and has a thick layer of fat on top, which adds to its flavor and tenderness. In Brazil, picanha is a staple at churrascarias (Brazilian barbecue restaurants) and is typically cooked on a skewer over an open flame.
Smoking Picanha for Added Depth of Flavor
While grilling picanha is the traditional method of preparation, smoking it can take the flavors to a whole new level. Smoking the picanha adds a smoky, charred taste that complements the rich beefiness of the meat. It also allows the fat to render slowly, resulting in a melt-in-your-mouth texture.
To smoke picanha, start by seasoning it with salt and any other desired spices or herbs. Then, set up your smoker according to the manufacturer's instructions and preheat it to a temperature of around 225°F (107°C). Place the seasoned picanha on the smoker grates and let it smoke for about 5 to 2 hours, or until it reaches your desired level of doneness. For medium-rare, the internal temperature should be around 130°F (54°C).
Once the picanha is done smoking, remove it from the smoker and let it rest for a few minutes before slicing. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.
Chimichurri: The Perfect Accompaniment to Smoked Picanha
Chimichurri is a traditional Argentine sauce that is commonly served with grilled meats. It is made with a combination of fresh herbs, such as parsley and oregano, garlic, vinegar, and olive oil. The bright, herbaceous flavors of chimichurri complement the smoky, beefy taste of the picanha beautifully.
To make chimichurri, combine the following ingredients in a food processor or blender:
- 1 cup fresh parsley
- 1/4 cup fresh oregano
- 4 cloves of garlic, minced
- 2 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
Pulse the ingredients until they are well combined, but still slightly chunky. Transfer the chimichurri to a bowl and let it sit for at least 30 minutes to allow the flavors to meld together.
Serving Smoked Picanha with Chimichurri
When serving smoked picanha with chimichurri, it's important to let the flavors shine. Start by slicing the smoked picanha against the grain into thin strips. Arrange the slices on a platter and drizzle them with some of the chimichurri sauce. Serve the remaining chimichurri on the side for dipping or drizzling.
For a complete meal, consider serving the smoked picanha with traditional Brazilian side dishes like black beans and rice, collard greens, and farofa. These dishes add depth and variety to the meal, complementing the smoky flavors of the picanha and the freshness of the chimichurri.
Can I grill picanha instead of smoking it?
Yes, grilling picanha is a popular cooking method. Simply season the picanha with salt and grill it over medium-high heat until it reaches your desired level of doneness.
Can I make chimichurri ahead of time?
Yes, chimichurri can be made ahead of time and stored in the refrigerator for up to a week. Just be sure to give it a good stir before serving.
What other side dishes pair well with smoked picanha?
In addition to the traditional Brazilian sides mentioned earlier, other options include roasted vegetables, mashed potatoes, and a fresh green salad.
In Conclusion
Smoked picanha with chimichurri is a winning combination that showcases the best of Brazilian and Argentine flavors. The smoky, melt-in-your-mouth picanha pairs perfectly with the bright, herbaceous chimichurri. Whether you're hosting a barbecue or simply looking to elevate your steak night, this dish is sure to impress.
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