From the Braai, Meat Dishes

Smoked and Grilled Picanha Steak with Chimichurri and Garlic Butter Baby Potatoes

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Sinoyolo Sifo

Smoked and Grilled Picanha Steak with Chimichurri and Garlic Butter Baby Potatoes

A delicious smoked and grilled piranha steak recipe by Sifo and Dali (South African)
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Prep Time 30 minutes
Cook Time 1 hour
Servings: 6
Course: meat, South African
Cuisine: Italian, Modern South African, South Afrcan, South African, Comfort Food, Traditional
Ingredients Equipment Method

Ingredients
  

  • For the Steak:
  • 1 Picanha steak/ Rump cap/ Top sirloin cap about 1-1.5kg
  • 2 Tbsp olive oil
  • Your favourite steak seasoning or rub
  • Salt and pepper to taste
  • Smoking wood we used wild olive
  • For the Chimichurri:
  • 3 Tbsp olive oil
  • ½ cup fresh parsley finely chopped
  • ½ cup fresh coriander finely chopped
  • 1/2 red onion finely chopped
  • 1 Tbsp honey
  • 2-3 fresh chillies finely chopped (adjust to taste)
  • Juice of 1 lemon
  • Salt and pepper to taste
  • For the Garlic Butter Baby Potatoes:
  • 500 g cooked baby potatoes cut into halves
  • 50 g butter
  • 2 Tbsp garlic paste
  • ¼ cup fresh parsley chopped
  • Salt and pepper to taste

Equipment

  • 1 Braai stand or Smoker
  • 1 bag Coals
  • 1 Cast iron pan
  • 1 Tong
  • 1 Spatula

Method
 

  1. Prepare the Picanha Steak:
  2. Remove the silver skin and any excess fat with a sharp knife. Pat the steak dry with a paper towel.
  3. Rub the steak with olive oil.
  4. Season generously with your favourite steak seasoning, salt and pepper.
  5. Prepare your fire in a kettle braai stand or smoker. Add smoking wood.
  6. Place the steak on the cool side of the braai stand/ smoker.
  7. Smoke the steak for 45-50 minutes or until it reaches your desired level of smokiness. Just avoid overcooking it.
  8. Braai/Grill the Steak:
  9. Remove the steak from the braai stand/smoker and let it rest for a few minutes.
  10. Cut the steak into thick slices and season again lightly with salt and pepper.
  11. Grill the steak over hot coals for 1-2 minutes on each side, or until it reaches your desired doneness.
  12. Once done, allow it to rest for a few minutes before slicing.
  13. Prepare the Chimichurri:
  14. In a bowl, combine olive oil, chopped parsley, chopped coriander, red onion, honey, chopped chillies, and lemon juice.
  15. Season with salt and pepper to taste. Mix well until all ingredients are combined.
  16. Make the Garlic Butter Baby Potatoes:
  17. Place a cast iron pan over hot coals then add cooked potatoes and the butter. Cook until potatoes are golden brown.
  18. Add garlic paste and stir for about 1 minute until fragrant.
  19. Sprinkle with fresh parsley, salt, and pepper.
  20. Toss everything together until the potatoes are well coated and golden brown.
  21. Serve:
  22. Slice the Picanha steak and serve it with chimichurri drizzled on top.
  23. Serve the garlic butter baby potatoes on the side. Enjoy!
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