Today we’re taking a beautiful picanha roast, slicing it into steaks with the grain, and grilling them hot and fast on the Big Horn Infrared Grill. We finish with a bright, homemade chimichurri that takes these steaks over the top! Perfect for tacos, sandwiches, or straight off the cutting board. Fresh Chimichurri 1/3 cup cilantro, finely chopped 1/3 cup parsley, finely chopped 1/4 cup oregano, finely chopped 3–4 cloves minced garlic 2–3 tbsp roasted red peppers, diced 1/2 cup olive oil 3 tbsp r
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Today we’re taking a beautiful picanha roast, slicing it into steaks with the grain, and grilling them hot and fast on the Big Horn Infrared Grill. We finish with a bright, homemade chimichurri that takes these steaks over the top! Perfect for tacos, sandwiches, or straight off the cutting board. Fresh Chimichurri 1/3 cup cilantro, finely chopped 1/3 cup parsley, finely chopped 1/4 cup oregano, finely chopped 3–4 cloves minced garlic 2–3 tbsp roasted red peppers, diced 1/2 cup olive oil 3 tbsp r
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