OVERVIEW
A combination made in South America: a cut of beef popular in Brazil with a herby accompaniment from Argentina. This recipe lets you show how the EGGspander System allows for the simultaneous use of multiple cooking modes: in this case, roasting and grilling.
MAKE YOUR CHIMICHURRI
Make your chimichurri at least a few hours ahead of time to allow the flavours to develop. It will store in an airtight container for up to three days. It couldn’t be simpler: just add all the ingredients together and mix well.
SET UP YOUR EGG
Set up the EGGspander System: ConvEGGtor Basket with a Ceramic Half Moon Baking Stone bottom left, Half Moon Stainless Steel Grids top left, and Cast Iron Half Moon Searing Grid top right.
SLOW COOK YOUR PICANHA
Using a sharp knife, score the fat cap of the picanha and coat with sea salt.
Once your EGG is up to temperature, place the meat onto the grid above the Baking Stone, close the Dome and roast until the internal temperature is halfway to the target (for example, 23°C for rare, 29°C for medium).
REVERSE SEAR YOUR BEEF
Move the picanha to the Cast Iron Searing Grid, fat cap down, to sear the beef and render the fat. Flip the steak as often as required to achieve an even cook, until it reaches an internal temperature 5°C below the target, then remove it from the EGG – the temperature will continue to rise by a few degrees while it rests. Tent lightly with foil and leave to rest for around 10 minutes.
Slice the steak, season with a touch of sea salt and serve with the fresh chimichurri. This pairs nicely with some freshly made flatbreads
