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Grilled picanha with roasted chimichurri by Chef Francisco Araya


Beef Rump Cap 400 gm Red onion 120 gm Garlic 20 gm
Spring onion 50 gm Oregano 1 gm 

Olive oil 50 gm
Apple cider vinegar 100 gm Coriander 300 gm​
Smoked paprika 1 gm
Chili flakes 1 gm
Maldon salt 5 gm
Coarse black pepper 1 gm Tomato 200 gm 

1. Remove the excess of fat from the rump cap, keeping a 1 cm fat layer. Fold the meat like a half moon and skewer to keep the shape while grilling. Season wit the salt and grill on high heat being careful with the fat the meat will release at it might cause the fat to burn. Once golden on both sides move to the low heat side of the grill.
2. Mix the olive oil, vinegar, minced garlic and spices in a bowl.
3. Coat the onion, spring onion and tomato with the oil and grill on high heat. Cut the onion and spring onion roughly and mix into the oil mixture adding the chopped coriander in the mix.
4. Remove the meat from the grill and let rest in a warm place or covered with loose foil.
5. Slice the rested meat. Plate the grilled tomato on a plate, top with the meat slices and drizzle the chimichurri on top. 

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