Recipe By: Monument Grills
Rotisserie Picanha With Chimichurri By Monument Grill
Ingredients
- 1 Picanha Roast
- Monument Grills Texas Beef Rub to Taste
- 1 Cup Fresh Parsley
- ½ Cup Olive Oil
- ¼ Cup Red Wine Vinegar
- Juice of 1 Lemon
- 3 Cloves of Garlic
- 1 Tbsp Monument Grills Texas Beef Rub
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Directions
- Preheat your grill to 350°F.
- Slice the picanha roast into 3 slices of even thickness.
- Form each slice of the picanha into a half moon shape and skewer onto the rotisserie spit.
- Season all sides of the picanha with Monument Grills Texas Beef Rub.
- Insert the rotisserie spit in the rotisserie motor and turn on.
- Cook until IT reaches 120°F. Approximately 1 hour, but will depend on the size of the thickness of the slices.
- Meanwhile, add all of the chimichurri ingredients to a blender and blend until smooth.
- Once the desired crust is established on the pichana, remove from the grill and allow to rest.
- Carve the pichana and serve to your guests with thin slices directly from the rotisserie spit.
OPTIONAL:
- If desired, return the pichana to the grill to reestablish exterior crust between servings.
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