Reverse Seared Picanha and Smoked Chimmichurri Recipe

Directions

1. Prepare the Picanha and marinade: Slice the whole Picanha into 3 even steaks, running with the grain. Add 4 tbsp Croix Valley's Original Steak Sauce and Marinade, followed by 2 Tbsp Santa Maria Style Seasoning by Snake River Farms and 2 Tbsp Calico Jack Spice Rub by Blackbeard Spice Company. Cover and marinate in the refrigerator for at least 1 hour.

2. Preheat your smoker to 220 °F using hickory or oak chunks,  hickory blend pellets or charcoal.

3. Remove Picanha from marinade. Set up two long skewers to place the picanha steaks in a “C” shape, with the fat caps all facing the same direction. Place the picanha directly on the grill or smoker.

4. Smoke the picanha for 45 minutes to 1 hour or until the internal temperature hits 115 °F.

5. Prepare the chimichurri — the chimichurri can be made two different ways:
   
   If using a pellet smoker, prepare as follows: In a grill safe saucepan add 3/4 Cup olive oil, 1/4 Cup chopped cilantro, 2 cloves minced garlic, 1 minced chili pepper, 1 Tbsp Croix Valley's Original Steak Sauce and Marinade, followed by 1 tsp Santa Maria by Snake River Farms, 1 tsp Calico Jack Spice Rub by Blackbeard Spice Company, 2 Tbsp lime juice and 2 Tbsp red wine vinegar. Smoke simultaneously with the picanha. After cooling, add remaining herbs.
   
   If using charcoal, prepare as follows: In a grill safe saucepan add 3/4 Cup olive oil, 1/4 Cup chopped cilantro, 2 cloves minced garlic, 1 minced chili pepper, 1 Tbsp Croix Valley's Original Steak Sauce and Marinade, followed by 1 tsp Santa Maria Style Seasoning by Snake River Farms, 1 tsp Calico Jack Spice Rub by Blackbeard Spice Company, 2 Tbsp lime juice and 2 Tbsp red wine vinegar. Add 1 large hot coal directly to the chimichurri and cover with foil to trap in the smoke. After cooling, add remaining herbs.

6. Remove the picanha from the smoker and let it rest for 5-10 minutes.

7. Prepare to sear: Using your grill, smoker, flat top grill, or induction burner, preheat the cooking medium to a minimum of 400 °F.

8. Apply a high smoke point cooking oil to the surface or grates before searing.

9. Sear the picanha for 1-2 minutes each side, or until desired crust and temperature. We like to pull it off at 130 °F internal temperature and serve it closer to 135 °F. You can also sear each steak to desired temperatures if there are multiple preferences.

10. Let rest and slice directly off the skewers and serve with the chimichurri.