Picanha Steaks With Chimichurri by Eversfield Organic

What You Need: 
  • 2 Picanha Steaks
  • 1 Lime (juice & zest)
  • 20g Coriander
  • 20g Parsley
  • ½ Small White Onion
  • 1 Red Chilli
  • Salt
  • Olive Oil
What You Do: 
  1. Place your steaks on a plate to allow them to come to room temperature.
  2. Finely chop the coriander, parsley, red chilli and white onion then mix with the lime juice and zest, a large pinch of salt and enough olive oil to blind everything together. Set aside.
  3. Pop your griddle, skillet or frying pan on the stove and turn on to a high heat. Pat the steaks dry. When hot, place the steaks in the pan, fat side down to render the fat, for 2 minutes. Then cook each side for 2 – 3 minutes.
  4. Rest the steaks for 5 minutes then slice thinly. Season with salt then spoon your chimichurri over the steaks. Serve with a crisp salad and enjoy!

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