1 -4 pound BMS 6-7 Wagyu Picanha
Kosher Salt or rock salt
2 chayote squash, peeled, seeded and small diced
3 cups of water
3 garlic cloves, sliced
1 teaspoon ground black pepper
1 teaspoon kosher salt
2 cloves garlic, minced
1 tablespoon fresh basil, julienned
1/2 teaspoon Italian seasoning
1/4 cup red wine vinegar
1/2 cup quality extra virgin olive oil
2 tubes of pre-cooked polenta
2 stems of rosemary, finely chopped
The day before you plan to grill the picanha, trim the picanha by using a sharp knife to remove the silver skin. Slice and generously salt. Place the salted steaks on a cooling rack over a baking sheet and put uncovered in the refrigerator overnight. The next day, bring to room temperature and pre-heat your grill to 225F.
Preheat oven to 450F.
While steaks are coming to room temperature, prepare chayote salad and polenta fries. Peel, remove the core/seeds and small dice. Boil in salted water with sliced garlic for ten minutes, drain and allow to cool. Combine black pepper, salt, basil, Italian seasoning, red wine vinegar and oil and toss over chayote and put in refrigerator until the meal is ready.
Slice polenta into French fry shapes and toss with olive oil, black pepper and chopped rosemary. Bake for 30-40 minutes until crispy, carefully turning over halfway through the cook. The premade polenta already has salt so season carefully.
Grill picanha over low heat until steak reaches 81F and then turn and cook until they reach 113F. Remove from grill. Heat grill to high with more coals to about 450-500F. Pat steaks dry, brush with oil and sear a few minutes on each side until steaks reach 125F for medium rare. Allow steaks to rest for 15 minutes before slicing. I used a ring to set chayote salad. I also made chimichurri butter by blending handful of parsley, basil, several green onions and a couple stems of oregano, then adding 4 garlic cloves, 1 habanero pepper, 1/4 cup of red wine vinegar and 1 cup of salted, softened butter. I then formed into a tube shape in plastic wrap and put in the freezer until I was ready to slice. Enjoy and let me know if you try this recipe!
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