I know I’ve been making a big deal about grilling outdoors for this long weekend, but let’s face it: it doesn’t always work out that way. We’re still in Canada, and it could theoretically still snow at this time of year (look it up – it’s happened!). But I wanted to share a technique for cooking a steak indoors that not only produces delicious results, but it also allows the cook to relax while making sure you reach the steak’s desired internal temperature.
Reverse-Seared Picanha with Chimichurri
Recipe abridged from Cooking Meat
Serves 4
Ingredients
3 garlic cloves, sliced in half
6 thyme sprigs, cut in half
to taste salt and pepper
3 Tbsp red wine vinegar
3 Tbsp olive oil
1 picanha (aka sirloin cap) 2 to 2.5 lbs, fat cap left on, silverskin removed
For the Chimichurri Sauce
2 cups cilantro, leaves picked and washed
1 tsp granulated sugar
3 Tbsp olive oil
2 Tbsp lime juice
1 Tbsp red wine vinegar
½ red onion, finely diced
2 garlic cloves, minced
1 tsp grated lime zest
to taste salt and pepper
Method
1. Place the garlic, thyme, vinegar, oil, and a pinch of salt in a small bowl and mix together.
2. Using the point of a sharp knife, score the fat side of the sirloin cap in a crosshatch pattern at 1” intervals. Place the steak in a baking dish, and season both sides liberally with salt and pepper. Rub the marinade all over the steak, and refrigerate, uncovered and fat cap facing up, for at least 2 hours.
3. An hour and a half before you want to eat, preheat the oven to 275°F. Take the steak out of the fridge and bring to room temperature. Place the steak in the oven and cook until an internal thermometer inserted into the middle of the steak reads the desired temperature (130°F for medium – usually takes about an hour. Take the steak out of the oven and set aside.
4. Place a large, heavy-bottomed frying pan over high heat. Discard the garlic and thyme, and then sear the sirloin cap, fat side down, in the hot pan. Turn the steak over when golden and sear the other side. The whole process should take about 1 minute per side. Remove from the pan and set on a cutting board to rest for 5 minutes.
5. To make the chimichurri sauce, place the coriander in a blender and purée with sugar, oil, lime juice, and vinegar. Pour the mixture into a serving bowl and stir in the red onion, garlic, and lime zest. Season with salt and pepper.
6. To serve, slice the steak against the grain and arrange on a serving platter with the chimichurri alongside.