With perhaps the exception of empanadas, nothing screams South America more than picanha steak with chimichurri.

A relatively unknown cut of meat outside South Amercia, picanha is also known as rump-cap or top sirloin-cover. Picanha is characterised by its thick layer of fat and heavy marbling, which gives the meat incredible flavour and succulence, making it one of the most prized cuts of beef to those in the know. Until recently picanha was a cut rarely found outside the Americas, but thankfully that seems to have changed and it is increasingly easy to source locally. Steak-lovers of the world rejoice: picanha is finally here and hopefully it’s here to stay!

So let me not undersell this, picanha and  chimichurri are truly a match made in steak-heaven! The succulent steak and piquant sauce are perfect bedfellows, with the robust and zesty chimichurri cutting through the richness of the steak. Put quite simply, the combination of picanha and chimichurri is pure carnivoristic perfection.

Steak has never tasted this good!

Picanha Steak with Chimichurri: serves 4

• 1kg Picanha Steak
• Salt & Pepper
• A head of garlic, cut in half
• Olive Oil
• 8 skewers (2 skewers per steak)
• Kitchen string

For the Chimichurri

• 1/2 cup fresh flat-leaf parsley, finely chopped
• 1/2 cup fresh coriander, finely chopped
• 2 tbsp. fresh oregano, finely chopped
• 2 cloves garlic, minced
• 1 shallot (1/4 red onion), very finely chopped
• 1/2 tbsp. red chilli, finely chopped
• 1 tablespoon red wine vinegar
• 1/2 cup olive oil
• Sea Salt & fresh black pepper to taste