Picanha Steak with Chimichurri

Picanha Steak with Chimichurri Recipe


  • 1 Porter & York Top Sirloin Cap
  • Sale
  • Metal skewers

For the Chimichurri

  • 1/2 cup fresh flat-leaf parsley, finely chopped
  • 1/2 cup fresh coriander, finely chopped
  • 2 tbsp. fresh oregano, finely chopped
  • 2 cloves garlic, minced
  • 1 shallot (1/4 red onion), very finely chopped
  • 1/2 tbsp. red chili, finely chopped
  • 1 tbsp. red wine vinegar
  • 1/2 cup olive oil
  • Kosher salt & fresh black pepper to taste


  1. Cut your Porter & York top sirloin with the grain into 4 strips (1 1/2 – 2 inches thick).  Season liberally with Kosher salt.  Set in the fridge for 1 hour.
  2. Meanwhile, make your chimichurri by combining all the pre-prepared ingredients with olive oil and red wine vinegar.  Season to taste. Place it on the counter, it’s supposed to be served at room temperature.
  3. When ready, remove steaks from the fridge and wipe off as much salt as possible.  Preheat the grill to high heat.
  4. Fold the steaks into a “C” shape and impale them onto the skewers to hold the shape.
  5. Place the skewers on the hottest part of the grill to sear the steaks for 5 minutes.  Turn the skewers to sear the steaks on the other side for 5 minutes.
  6. Move the steaks off direct heat and close the lid.  Take them off the grill once the internal temperature reaches 130F for medium-rare.
  7. Let the steaks rest for 10 minutes.  Then, slice against the grain and top with chimichurri.
  8. Enjoy!
SERVES: 5 – 7
Order  Top Sirloin Cap Picanha from Porter and York here: