Recipe of Award-winning Wagyu Picanha Churrasco with Chimichurri
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To get started with this recipe, we have to first prepare a few components. You can cook Wagyu Picanha Churrasco with Chimichurri using 13 ingredients and 4 steps. Here is how you cook it.
Ingredients and spices that need to be Make ready to make Wagyu Picanha Churrasco with Chimichurri:
- 1 Double 8 Cattle Company Fullblood Wagyu Picanha Roast
- Sea Salt & Freshly Ground Black Pepper
- 2 CUP Cilantro
- 1 TBSP Oregano
- 1 CUP Parsley
- 1 TBSP Cumin
- 2 Shallots (minced)
- 4 Garlic Cloves (minced)
- 3 Limes (juiced)
- 1 Jalapeño (stem removed)
- 2 TBSP Honey
- 1/4 CUP Red Wine Vinegar
- 1/2 CUP Olive Oil
Steps to make Wagyu Picanha Churrasco with Chimichurri
- PREPARING THE FULLBLOOD WAGYU PICANHA ROAST
Cut the Fullblood Wagyu picanha roast (with the grain) into 1/2-inch-thick slices. Fold the slices of beef to create the letter “C” shape. Place a skewer through both sides. Continue to do this until all of the meat is used, and the skewers are full. - PREPARING THE CHIMICHURRI MARINADE
To make the chimichurri, place the cilantro, oregano, parsley, cumin, minced shallots, minced garlic cloves, lime juice, jala-peño (no stem), honey, red wine vinegar, and olive oil into a blender. Blend on high until combined, but still has some texture. Season the chimichurri sauce with sea salt and freshly ground black pepper. - PREPARING THE CHURRASCO
Pour half of the marinade over the Fullblood Wagyu beef skewers, and place them in the fridge for at least 2 hours. Reserve the left over chimichurri sauce. Preheat a charcoal grill with 5 pounds of charcoal. Place the skewers directly on the grate, uncovered and over the char-coal. Cook for 10-12 minutes per side or until an internal temperature of 120°F. Remove the skewers, and allow them to rest for 10 minutes. - FINAL STEPS
Thinly slice the grilled meat against the grain, and serve with the reserved chimichurri sauce.Enjoy!
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