Picanha Steak with Chimichurri

Ingredients (serves 4):

• 2 lb picanha, trimmed
• 2 tbsp coarse salt
• 1 tbsp black pepper

Chimichurri Sauce:

• 1 cup fresh parsley, chopped
• 4 cloves garlic, minced
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 tsp red pepper flakes
• Salt to taste

Instructions:

1. Preheat grill to high heat. Score fat cap of picanha in a crosshatch pattern. Season generously with salt and pepper.
2. Grill fat side down for 5-6 minutes, then flip and cook 5-6 more minutes for medium-rare. Adjust for thickness.
3. Combine all chimichurri ingredients in a bowl, mix well.
4. Let steak rest 10 minutes, then slice against the grain. Serve with chimichurri on top.

Tip: This Brazilian favorite is perfect for a summer cookout.