Wagyu Picanha with Chimichurri

Ingredients

• 1 Wagyu picanha (2 lbs), fat cap on
• Coarse sea salt
• 1 cup flat-leaf parsley, finely chopped
• 4 cloves garlic, minced
• 2 tbsp fresh oregano, chopped
• 1/2 cup extra virgin olive oil
• 3 tbsp red wine vinegar
• 1 tsp crushed red pepper flakes
• Salt and pepper to taste

Method

1. 01

   Score the fat cap in a crosshatch pattern, cutting just through the fat without hitting the meat. Season all over with coarse sea salt only — nothing else.

2. 02

   Make the chimichurri: combine parsley, garlic, oregano, olive oil, vinegar, and red pepper. Season to taste. Let it sit at room temperature for at least 30 minutes.

3. 03

   Build a two-zone fire in your grill — a hot direct side and an indirect side. Get the direct side very hot.

4. 04

   Place the picanha fat-cap side down directly over the coals. Render the fat for 4–5 minutes, moving the cut around to avoid flare-ups.

5. 05

   Flip and sear the meat side for 3–4 minutes until a deep crust forms. Move to the indirect side and cook until internal temp reaches 130°F for medium-rare.

6. 06

   Rest 10 minutes, then slice thin against the grain at an angle. Spoon chimichurri over the top and serve the rest on the side.