Smokey BBQ Picanha Skewers

Chimichurri

• ⅓ cup extra virgin olive oil
• four cloves garlic, minced
• two fresh bay leaves chopped
• 3 green onions chopped
• ¾ cup fresh parsley chopped
• 2 tbsp cilantro finely chopped; use basil if you prefer
• 1 tbsp dried oregano
• 1 tsp paprika
• 1 tbsp fresh red chilli finely chopped
• 1 tsp coarse sea salt
• ½ tsp black pepper freshly ground
• ¼ cup red wine vinegar

Baguette

• one baguette thinly sliced into ½ inch diagonal pieces.

1. Get your fire going; you want to braai the Picanha skewers on high heat.
2. Add the large cubed meat unto the sosatie sticks until you have done 5-6 skewers.
3. Once your coals are ready. Put the skewers on the grill and apply a liberal amount of course sea salt. Cook on both sides for 6-8 min a side, then remove from heat. Allow meat to rest for 10 min.

1. Place the garlic cloves, olive oil, and bay leaves into a food processor and pulse until the garlic has become finely minced throughout the oil.
2. Add the onions and pulse, but not to make the mixture puree, just enough to chop all ingredients. You should still see pieces of onion in there.
3. Using a spatula, scrape the mixture into a bowl, add the chopped fresh and dry herbs and spices, and stir them to mix thoroughly.
4. Now, while whisking the mixture, slowly add the red wine vinegar, and you’ll be left with a thick herbal vinaigrette that leaves a nice sharp sensory overload in the nostrils.
5. Put this aside to allow the flavours to combine fully.

To Serve:

1. Slice up a large baguette diagonally into ½ slices.
2. Lay picanha out on a serving platter.
3. Stir the chimichurri mix-up and drizzle over the picanha slices.
4. Place one or two slices of picanha onto a piece of baguette, drizzle some extra chimichurri over the top and enjoy.