Rotisserie picanha churrasco with chimichurri butter

The cook, step by step.

1. 1

   Step 1

   Done

   Make the chimichurri butter. Mix all the ingredients through the soft butter. Create the mixture on baking paper, roll up to a sturdy cylinder and put it in the refrigerator for at least 1 hour.

   1h
2. 2

   Step 2

   Done

   Remove the picanha from the pack and pat it dry. Remove any unevenness and cut off the fat cover if it is much thicker than 1.5/2cm.

3. 3

   Step 3

   Done

   Then cut the picanha crosswise over the entire surface and then join with the wire in bars of approximately 4 to 5 cm wide.

4. 4

   Step 4

   Done

   Fold each bar in a C-shaped shape with the fat side outwards and screw it firmly to the spit. Sprinkly sprinkle with coarse sea salt.

5. 5

   Step 5

   Done

   Prepare the barbecue for 200°C indirect heat and possibly place a drippan underneath the spit. Run the rotisserie and grill the picanha for about 40 to 60 minutes, depending on its thickness. Measure with your core thermometer: 48-50°C for weird, 52-54°C for medium-rare, 56-58°C for media.

   Internal temperature: 50°C1h
6. 6

   Step 6

   Done

   Remove the spit just before the desired internal temperature is reached, because the meat is still 2-3 degrees. Immediately place a slice of chimichurri butter on the warm meat so that it melts slowly.

7. 7

   Step 7

   Done

   After the butter has melted and the meat that has rested is the enjoyment blown, cut the meat into thin slices and eat tasty!