Picanha with Chimichurri

1. Trim any silver skin off the meat side of the picanha.

2. Optionally score the fat cap lightly to help the fat render more.

3. Season to your liking and place on a wire rack in a 250 F oven.

4. Cook until your desired internal temperature, approximately 2 hours for medium-rare, depending on size.

5. Sear in a hot pan and butter baste the steak.

6. Prepare chimichurri by combining 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.

7. Serve the chimichurri within 2 hours or store in the fridge for up to 2 days.