Marcilio Da Silva – 2 Dots Grilled Picanha , Burnt Onion, Charred Asparagus & Chimichurri
- Prep time 30Min
- Cook time 1Hr
- Technique Grill
- Meat Beef
- Cut Top Sirloin
- Serves 5
Grilled Picanha, Burnt Onion, Charred Asparagus and Chimichurri
Ingredients
- ½ cup fresh flat leaf parsley (finely chopped)
- ½ cup fresh coriander (finely chopped)
- 2 tbsp fresh oregano (finely chopped)
- 2 cloves garlic (minced)
- 1 shallot or ¼ red onion (very finely chopped)
- ½ tbsp red chilli (finely chopped)
- 1 tbsp red wine vinegar
- ½ cup olive oil
- Sea salt and black pepper to taste
- 1kg picanha steak
- 2 onions (cut in half)
- 1 bunch of asparagus
- 1 parsnip
Method
- Combine all of the chopped/diced fresh ingredients (not the asparagus, onions or parsnip) with olive oil and vinegar. Season to taste and whisk thoroughly. Do not place in the fridge – it should be served at room temperature.
- Cut your picanha across the grain into 4 strips (between 1.5 and 2 inches thick). Season liberally with sea salt and then cover with cling wrap. Set aside in the fridge for an hour.
- Heat a little olive oil in an ovenproof frying pan on high heat. Place the onion halves cut side down in the pan and cook until completely blackened. Transfer to the oven for 25 minutes.
- Trim the bottom of the asparagus by holding the tips and ends of the stalk. Bend them gently and the asparagus will snap at the right place on each stalk.
- Toss the trimmed asparagus with olive oil, salt and freshly ground pepper.
- Lay stalks across the grill and allow to cook for 2 minutes or so, until the asparagus is slightly charred but still firm and bright green.
- Shave the parsnip and fry in a small pan until a nice golden colour, then dry on a paper towel.
- To cook the steaks, remove them from the fridge and wipe off as much of the salt as possible. Drizzle with olive oil and massage into the meat.
- Heat your griddle, grill or braai/barbecue. Season your steak with freshly ground black pepper.
- Place the steak fat side down on the hottest part of the griddle, cook for 5 minutes.
- Turn the steaks, searing each side for a couple of minutes with the lid down.
- Once seared all over, move the steak off the direct heat.
- Cook the steaks at between 130°C and 150°C for 5-10 minutes depending on the desired steak colour.
- Let the steaks rest for 10 minutes before serving with chimichurri.
