Print

Perfect Grilled Wagyu Picanha Recipe with Sea Salt and Easy Chimichurri

grilled wagyu picanha - featured image
Print Recipe

A simple yet impressive grilled Wagyu picanha seasoned with coarse sea salt and served with a fresh, herbaceous chimichurri sauce. This recipe highlights the natural richness of the beef with minimal fuss.

Ingredients

Scale
  • 2 to 2.5 pounds Wagyu picanha with fat cap intact
  • Coarse sea salt or flaky Maldon salt
  • 1 cup fresh flat-leaf parsley, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons fresh oregano, chopped (or 1 tablespoon dried oregano)
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon red pepper flakes
  • Salt and freshly ground black pepper to taste
  • Optional: squeeze of fresh lemon juice for chimichurri

Instructions

  1. About 30 minutes before grilling, remove the Wagyu picanha from the fridge to bring it to room temperature. Lightly score the fat cap in a crosshatch pattern without cutting into the meat.
  2. Pat the meat dry with paper towels. Sprinkle coarse sea salt liberally over all sides, focusing on the fat cap. Let it sit while you prepare the chimichurri.
  3. In a bowl, combine chopped parsley, minced garlic, oregano, red pepper flakes, red wine vinegar, and olive oil. Stir well and season with salt and pepper to taste. Set aside to let flavors meld.
  4. Preheat the grill: for charcoal, light coals and wait until covered with white ash (20-30 minutes); for gas grill, preheat to medium-high heat (~400°F / 204°C).
  5. Place the picanha fat side down on the grill. Grill for 8-10 minutes, watching closely to avoid flare-ups.
  6. Flip the picanha and grill the meat side for another 8-10 minutes. Use a meat thermometer to check internal temperature aiming for 130°F (54°C) for medium-rare.
  7. Remove the picanha from the grill and tent loosely with foil. Let rest for 10-15 minutes to redistribute juices.
  8. Slice the picanha against the grain into thin pieces. Serve with a generous spoonful of chimichurri on top or on the side.

Notes

If flare-ups occur, move the meat to a cooler part of the grill temporarily. Do not press down on the picanha with a spatula to avoid squeezing out juices. Resting the meat is crucial for juiciness. Chimichurri can be made ahead and flavors improve after sitting for a few hours or overnight.

Nutrition

Keywords: Wagyu picanha, grilled beef, chimichurri, sea salt, BBQ, steak, easy grilling, low-carb, gluten-free

Find it online: https://chrisfeasts.com/perfect-grilled-wagyu-picanha-recipe-with-sea-salt-and-easy-chimichurri/