Grilled picanha to garlic and herbs with chimichurri vinaigrette

Picanha is a cut of meat loved by its juiciness and the fat cover that covers it, ensuring an unparalleled flavor when grilled.In this recipe, let's raise the flavor of the picanha combining it with a touch of garlic, fresh herbs and a chimichurri vinaigrette, creating a perfect meal for any special occasion!

#### Ingredients:

- 1 piece of picanha (approximately 1.2 kg)
- 3 tablespoons of olive oil
- 4 cloves of crumpled garlic
- 1 tablespoon of chopped fresh rosemary
- 1 tablespoon of chopped fresh thyme
- Coarse salt to taste
- Pepper of the ground kingdom at the time to taste

##### to the Chimichurri Vinaigrette:
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh oregano
- 2 chopped garlic cloves
- 1/4 cup of red wine vinegar
- 3/4 cup olive oil
- 1 teaspoon red pepper flakes
- Salt and black pepper to taste

#### Preparation Mode:

1. ** Meat preparation: **
- For starters, heat your grill at an medium-high temperature.
- While the grill warms, mix in a small bowl the olive oil, the kneaded garlic, rosemary, thyme, coarse salt and pepper.Mix all ingredients until it forms a homogeneous paste.
- Apply this mixture to the picanha, ensuring to cover the entire surface of the meat, especially the fat cover.

2. ** Grilling the picanha: **
- Place the picanha on the grill with the fat facing upward initially, allowing the fat cover to warm slowly, which helps keep the meat juicy.
- After about 15 minutes, turn the meat so that the fat is in direct contact with the grill.Let it grill for about 10 to 15 minutes, depending on the desired cooking point (from badly passed to passed).

3. ** Preparation of Chimichurri Vinaigrette: **
- While the grill meat, prepare the Chimichurri.In a bowl, combine parsley, oregano, chopped garlic, red wine vinegar, olive oil and red flake pepper.
- Season with salt and black pepper to taste, mixing all the ingredients well until the sauce is homogeneled.

4. ** Finishing: **
-Once the meat is grilled to your liking, remove it from the grill and let it rest for a few minutes before cutting.This will help the meat retain its internal juices.
- Cut the picanha into slices against the fibers to ensure maximum softness.
- Serve the picanha slices accompanied by the Chimichurri vinaigrette next door.

#### Chef Tip:
For an even richer experience in flavors, make the picanha marinating with the mixture of garlic and herbs for a few hours or even overnight in the refrigerator.This will accentuate the flavors, making the meat even more fragrant and delicious.

This recipe combines the picanha juiciness with the chimichurri freshness and acidity, creating a perfect balance of flavors that will surely succeed in any table!