American Wagyu Picanha Recipe: Skewers with Chimichurri Made Easy
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Category
Grill Recipe
Cuisine
American
Author:
Vander Farmers
Chef Jody Brunori presents a luxurious recipe featuring our premium American Wagyu Picanha, grilled to perfection on skewers and paired with a vibrant, homemade chimichurri sauce. This dish combines the tender, juicy richness of Wagyu with the zesty freshness of chimichurri for an unforgettable culinary experience.
Ingredients
Bone Marrow Chimichurri
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½ c of a Red Onion or shallot small diced
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½ Red Bell Pepper small diced
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½ c Fresh Parsley chopped
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3 cloves of Garlic
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1 tsp Red Pepper Flakes
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2 tbs Red Wine Vinegar
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Lime juice from 1 lime
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½ c Olive Oil
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½ tsp Salt
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½ tsp Pepper
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Bone Marrow from 1+ canoe bones
Directions
Preparing the Picanha
Remove the Picanha from the refrigerator and allow to come to room temperature for about 30 minutes to ensure even cooking and flavor.
Cut the Picanha 1 inch thick
Generously season both sides of the Picanha with salt
Place Picanha on the metal skewer
Place on a hot grill for 8 minutes per side for medium rare-130 degrees
Let rest for 10-15 minutes to maximize the flavor
Bone Marrow Chimichurri
Mix all ingredients except for the bone marrow.
Once all the ingredients are mixed, add the bone marrow.
Top the Piranha with the Chimichurri and enjoy!
Recipe Video
Recipe Note
-When cutting the Piranha, always cut against the grain for optimal tenderness.
-The Bone Marrow in the Chimichurri will solidify when it gets cold, but when you put it on the warm Piranha, it will melt again and add such a rich flavor.
-Bone Marrow is a delicacy that can also be spread on warm bread for a luxurious treat, added to soups and stews for a richer flavor, and used in sauces and gravies.