Sous Vide Picanha with Cilantro Chimichurri
Tender sous vide picanha served with vibrant cilantro chimichurri—easy, foolproof, and packed with flavor.
- Prep Time: 10 mins
- Cook Time: 2 hours
- Total Time: 2 hours 10 mins
- Yield: 2 servings 1x
- Category: Dinner
- Method: Sous Vide
- Cuisine: Brazilian
Ingredients
350–400 grams (.8 lb) picanha
Salt
For the chimichurri:
4 Tbsp minced fresh parsley
1/2 tsp dried oregano
1/4 tsp chili flakes
1/2 tsp salt
4 Tbsp extra virgin olive oil
1 Tbsp red wine vinegar
1 garlic clove, minced
Instructions
1. Trim fat cap, leaving a thin layer. Score in crosshatch pattern.
2. Season all sides with salt.
3. Vacuum seal and sous vide at 55°C (131°F) for 2 hours.
4. While it cooks, mix chimichurri ingredients in bowl.
5. After cooking, cool bagged meat in cold water for 5 minutes.
6. Dry meat and sear using hot pan, broiler, or grill.
7. Sear fat side first, then briefly sear all sides.
8. Wrap in foil, rest 10 minutes.
9. Slice across the grain and serve with chimichurri.
Notes
For frozen picanha, cook 3 hours instead of 2.
Chimichurri can be made ahead and refrigerated.
Nutrition
- Serving Size: 6 oz
- Calories: 520
- Sugar: 0g
- Sodium: 680mg
- Fat: 36g
- Saturated Fat: 12g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 110mg