Wagyu Picanha Churrasco with Chimichurri

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For a delicious meal, this Wagyu Picanha Churrasco with Chimichurri recipe is our go-to option! The Fullblood Wagyu Picanha roast is marinated in a chimichurri sauce, made with cilantro, oregano, parsley, cumin, minced shallots, minced garlic cloves, lime juice, jalapeño, honey, red wine vinegar, and olive oil. The tender beef is then grilled to a medium-rare finish. These beef skewers are full of flavor and are sure to please any palate!

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1 Double 8 Cattle Company Fullblood Wagyu Picanha Roast
Sea Salt
Freshly Ground Black Pepper
2 cups Cilantro
1 tbsp. Oregano
1 cup Parsley
1 tbsp. Cumin
2 Shallots ( minced )
4 Garlic Cloves ( minced )
3 Limes ( juiced )
1 Jalapeno ( stem removed )
2 tbsp. Honey
1/4 cup Red Wine Vinegar
1/2 cup Olive Oil

PREPARING THE FULLBLOOD WAGYU PICANHA ROAST

Cut the Fullblood Wagyu picanha roast (with the grain) into 1/2-inch-thick slices.

Fold the slices of beef to create the letter...
See the full directions on my site

Nutritions

Calories
226

Sodium
104mg
4% DV

Fat
18g
27% DV

Protein
2g
5% DV

Carbs
16g
5% DV

Fiber
3g
12% DV