Wood Fired Picanha | Sunterra Pro Ironworks Argentine Grill Rotisserie | Santa Maria Style |

Wood Fired Picanha (sirloin cap / rump cap) on the Sunterra Pro Ironworks Argentine Grill Rotisserie
Chimichurri Recipe:
1/2 c Cilantro (or Parsley) - Chopped
1/2 tsp Dried Oregano
1tsp Course Sea Salt
pinch Ground Pepper
1 Clove Garlic - Chopped
2 Tbsp Red Wine Vinegar
1/2 c Extra Virgin Olive Oil
1 Chile (or Sweet Pepper) - Chopped
Combine all ingredients and let set for 2-4 hours. Keeps in refrigerator for 4 days.

[@alexcampos5293]

nice job. Picanha looks amazing

[@michaelcohen9373]

Tip to keep your cutting board from moving around...you can put piece of rubberized cupboard liner or even a dish towel underneath. Outstanding outdoor kitchen build by the way. Watched your whole series.

[@blood_sweat_and_beers]

Thanks!! Great tip!!

[@fibonaccitimes]

That is not chimichurri.
Authentic chimichurri:
- 1-2 tablespoon dried oregano.
- 1 tablespoon sweet pepper flakes >> it can be hot but traditional chimichurri uses the sweet pepper flakes version which can't be found in every country.
- 2 tablespoon warm water
Mix until you create a paste like texture.
- Add 1 tablespoon of salt and pepper, mix.
- Add 2-3 tablespoon chopped parsley
- Add 1 minced garlic clove
- Add 2-3 tablespoon red wine vinegar >> important, it has to be red wine vinegar.
- Add 1-2 tablespoons of sunflower oil >> or any other neutral oil, not olive oil or other flavoured oils.
Mix all and leave in the fridge for at least 24 hours.