Brazilian Picanha Recipe with Cilantro Chimichurri Sauce

foodieandwine.com

mjhtx47

subheading: Coulotte Steaks:

1 2 to 2.5 lb Picanha Roast

1 tbsp Olive Oil

1 tbsp Kosher Salt

1 tsp Black Pepper

1 tsp Garlic Powder

subheading: Chimichurri Sauce:

1 Cup Fresh Cilantro

¼ Cup High-Quality Olive Oil

⅓ Cup Diced Red Onion

2 Garlic Cloves, Minced

1 tbsp Diced Jalapeno (*Note 1)

1 tbsp Red Wine Vinegar

1 tsp Dried Oregano

Salt and Black Pepper, To Taste

Note: Ingredients may have been altered from the original.

Directions at foodieandwine.com

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