Smoked Picanha Steak with Three-Herb Chimichurri



Although my husband and I do a fair amount of grilling (we have a gas grill), we are pretty inexperienced at smoking things, as we do not have a smoker (nor the room for one). We recently got a Lodge Cast Iron Smoker Skillet, though, which essentially turns your gas grill into a smoker, so when my father mentioned that he had a couple of Picanha Steaks (aka Top Sirloin Cap or Culotte cut) in his freezer, my husband jumped at the chance to play with our new toy. Holy smokes, was it a success!!


This recipe utilizes my Good on Everything Rub, which is my go-to for all things barbecued/grilled/smoked/etc, but you can certainly use any other spice blend or BBQ rub you'd like. Don't skip the Three-Herb Chimichurri, though. The herbal tang of the sauce is the perfect foil to the fatty, meatiness of the steak.


Let's get smoking, shall we?



Smoked Picanha Steak with Three-Herb Chimichurri