Argentinian Picanha with Chimichurri Sauce: Juicy, grilled steak with a flavourful herb sauce, perfect for a summer BBQ.

Ingredients

1.3kg Picanha

Prosciutto-wrapped asparagus – 3 spears per person

2 vines roasted tomatoes

Hasselback Potatoes – 3 per person

Beer-battered onion rings – 3 per person

Chimichurri sauce

1 bunch of fresh coriander

1 bunch of fresh parsley

1 red chilli

3 garlic cloves

1 tsp oregano

Salt & pepper

Extra virgin olive oil

Red wine vinegar

Method

Chimichurri sauce

1. Finely dice the herbs, red chilli and garlic cloves.

2. Combine in a bowl before adding the Oregano, a glug of red wine vinegar and then use olive oil to loosen the sauce.

3. Add salt and pepper to taste.

Picanha

1. Cut the Picanha into three very thick steaks, approximately 3-inches thick, making sure you cut against the grain of the underside of the steak.

2. Score the fat deeply to help it render and cover all sides liberally in kosher salt.

3. Leave on a wire rack open in the fridge for 24 hours prior to cooking.

4. Start a small fire with lumpwood at the back of your Kamado and set up the rotisserie attachment. This cook will leave the lid off the kamado open throughout and the bottom vent wide open.

5. Curve your Picanha steaks into a C shape and spear them through on the rotisserie.

6. Allow to cook over the hot coals for approximately 45 minutes or until the internal temperature hits 56°C. As the steak rotates on the spit, it will baste itself in its own juices.

7. Remove from the BBQ and rest for 10 minutes before slicing thinly, holding the spit upright and carving thin slices of the Picanha downwards (kebab style).

8. Sprinkle with more salt to finish.

9. Serve with hasselback potatoes, Prosciutto-wrapped asparagus and homemade onion rings for an epic BBQ platter that your guests will love.