Kamado Gerechten
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Beef

Picanha with chimichurri

The fat cap adds flavour and protects the beef while it cooks gently on the kamado.

Preparation

25 min

On the fire

55 min

Servings

5

Level

Intermediate

Sliced picanha with chimichurri

Method

  1. 1

    Step 1

    Score the fat cap without cutting into the meat.

  2. 2

    Step 2

    Cook indirectly, fat-side up, to a core temperature of 46°C.

  3. 3

    Step 3

    Finish over direct heat, concentrating on crisping the fat.

  4. 4

    Step 4

    Slice against the grain and serve with chimichurri.

Firemaster tip

Open the lid as little as possible and control the heat with the vents. Stable heat gives a more predictable and juicy result.