Product description
Enjoy a traditional Brazilian cooked steak with a garlic and parsley Chimichurri sauce that's bursting with flavours.
- Donald Russell Picanha Steaks
- 2 heaped tbsp chopped parsley
- 2 tbsp chopped oregano leaves
- 4 large garlic cloves, crushed
- 3 tbsp red wine vinegar
- 2 tsp finely diced red pepper
- 2 tsp finely chopped red onion
- sea salt and freshly ground pepper
- extra-virgin olive oil to combine
- Add the parsley, oregano, garlic, vinegar and diced red pepper and onion to a bowl and mix until well combined.
- Add the olive oil and mix again to combine.
- Season to taste with salt and pepper.
- Let stand for at least 20 minutes before serving.
- While this is resting, sear your Picanha Steaks over hot coals. Look for a nice caramelisation on the outside and a juicy medium-rare inside.
- Allow the steaks to rest before serving with plenty of your fresh chimichurri.
