Wagyu Picanha Churrasco with Chimichurri

**(Difficulty Levels: 1-5 with 5 being most difficult)**

Recipe provided by Chef Jonathan Pepera, Double 8 Cattle Company Contributor

INGREDIENTS

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

Tools

• Charcoal Grill
• 5 LBS Charcoal
• Blender
• Skewers

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 “C” shape. Place a skewer through both sides.

Continue to do this until all of the meat is used, and the skewers are full.

PREPARING THE CHIMICHURRI MARINADE

To make the chimichurri, place the cilantro, oregano, parsley, cumin, minced shallots, minced garlic cloves, lime juice, jalapeño (no stem), honey, red wine vinegar, and olive oil into a blender.

Blend on high until combined, but still has some texture.

Season the chimichurri sauce with sea salt and freshly ground black pepper.

PREPARING THE CHURRASCO

Pour half of the marinade over the Fullblood Wagyu beef skewers, and place them in the fridge for at least 2 hours.

Reserve the left over chimichurri sauce.

Preheat a charcoal grill with 5 pounds of charcoal.

Place the skewers directly on the grate, uncovered and over the char-coal.

Cook for 10-12 minutes per side or until an internal temperature of 120°F.

Remove the skewers, and allow them to rest for 10 minutes.

FINAL STEPS

Thinly slice the grilled meat against the grain, and serve with the reserved chimichurri sauce.

Enjoy!