American Wagyu Picanha Recipe: Skewers with Chimichurri Made Easy

Vander Farmers

Cuisine

American

Category

Grill Recipe

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.

American Wagyu Picanha Recipe: Skewers with Chimichurri Made Easy

Ingredients

  • American Wagyu Beef Picanha

  • Salt

blank

  • ½ c of a Red Onion or shallot small diced

  • ½ Red Bell Pepper small diced

  • ½ c Fresh Parsley chopped

  • 3 cloves of Garlic

  • 1 tsp Red Pepper Flakes

  • 2 tbs Red Wine Vinegar

  • Lime juice from 1 lime

  • ½ c Olive Oil

  • ½ tsp Salt

  • ½ tsp Pepper

  • Bone Marrow from 1+ canoe bones

Directions

    blank

    1. Remove the Picanha from the refrigerator and allow to come to room temperature for about 30 minutes to ensure even cooking and flavor.

    2. Cut the Picanha 1 inch thick

    3. Generously season both sides of the Picanha with salt

    4. Place Picanha on the metal skewer

    5. Place on a hot grill for 8 minutes per side for medium rare-130 degrees

    6. Let rest for 10-15 minutes to maximize the flavor

    blank

    1. Mix all ingredients except for the bone marrow.

    2. Once all the ingredients are mixed, add the bone marrow.

    3. Top the Piranha with the Chimichurri and enjoy!