Perfect Picanha with Chimichurri

To cook the Picanha: Trim any silver skin off the meat side. (Optional, but helps fat render more) Score the fat cap lightly. Season to your liking and place on a wire rack in a 250 F oven. Cook until your desired internal temperature. (Note: My steak took about 2 hours to reach medium rare; this will depend on the size of your picanha). Sear in a hot pan and butter baste.

For the Chimichurri: Combine all ingredients (flat leaf parsley, minced garlic, minced red chilies, red wine vinegar, sherry vinegar, olive oil, dried oregano, fish sauce, lime juice, salt, and black pepper). Serve the chimichurri with the picanha within 2 hours of preparation and keep any leftovers in the fridge for up to 2 days.