Picanha also called tailpiece among the Dutch, is a deliciously tender piece of beef. Marinated with the chimichurri rub, grilled green asparagus, and Hasselback potatoes. You can’t go wrong, be the master!
Ingredients
- Piece of picanha of about 600-700g
- 300g green asparagus
- 6 medium sides waxy potatoes
- The Chimichurri Rub
- The Spicy Chip Shaker
- Salt and pepper
- Oil
Necessities
- A BBQ that can grill both directly and indirectly
- Coal, firelighters, etc for lighting the barbecue
- Satay sticks
- A knife
- A pair of pliers
- A cutting board
- A core thermometer
- Some aluminum foil
Preparation method
- Prepare the barbecue according to your preference. Make sure the coals are hot enough for the barbecue to reach a temperature of 200 ° C. Place the grid on the barbecue for direct grilling.
2. Remove the picanha from the refrigerator in time so that it can reach the right temperature. Pat it dry and cut away any loose pieces of fat. With a knife, you cut a diamond pattern in the side with the fat. After this is cut in, take the Chimichurri Rub and sprinkle the meat generously on both sides. Rub well with your hands and let it sit for a while so that the flavors can penetrate the meat.
3. When the barbecue has reached a temperature of 200 ° C, place the meat on the barbecue with the fat side. This is going to be short and quick. The fat will melt a little and can end up on the hot coals, which can cause it to ignite. When this happens, move the picanha so that the fat layer does not burn. Within a few minutes, a brown crust will form, then it is time to remove the meat from the barbecue.
4. Gently swap direct grilling with indirect grilling. Let the barbecue cool down a little until it has reached a temperature of 110 ° C. Insert the core thermometer into the picanha and place it with the side with the fat on top of the grill for indirect grilling. Close the barbecue and let the piece of meat cook. For a beautiful red inside, wait until the picanha has reached a core temperature of 45 ° C. This usually takes between 1-1.5 hours.
5. While the picanha is cooking on the barbecue, prepare the vegetables. With green asparagus, the bottom part is a bit tough and removal is often done. Grab the asparagus at the bottom and bend it until the bottom part snaps off. This way you know exactly which part of the asparagus can be eaten and which is not. The asparagus is seasoned with salt and pepper to maintain its own authentic taste.
6. For the Hasselback potatoes, you need the skewers. Look at our video how to make Hasselback potatoes: https://youtu.be/sH3gElwXiq0 Stick a skewer through the potato as low as possible along the length. This is to prevent you from cutting the potatoes completely in a minute. Cut the potato into thin slices, but not all the way through. As soon as the potato is completely cut, you can remove the satay stick again. Do this with the other potatoes as well. When all the potatoes are ready, take the Spicy Chip Shaker. Shake before use so that all spices are ready to use and drizzle generously over the potatoes. Also, make sure that there are plenty of herbs between the slices.
7. When the picanha is ready, remove it from the barbecue. Wrap it in aluminum foil and let the temperature rise to 55 ° C. Coat the barbecue with some oil to prevent the vegetables from sticking to the rack. Allow a little more oxygen to the barbecue so that the temperature rises again, this is entirely preferred. For softer, more braised vegetables, lower the temperature and take longer.
8. When the vegetables are ready for the barbecue, the picanha can be cut. Catch the juice that comes out of the meat, you can pour this over the meat when it is on your plate. Finish your plate with the vegetables and the picanha and enjoy!
