Gaucho Steakhouse Rotisserie Picanha w/Grilled Garlic Chimichurri

  • Prep – 30 minutes
  • Cook – 1 hour
  • Rest – 10 minutes




  • 1/2 cup parsley, chopped
  • 5-6 grilled garlic, minced
  • 1 serrano pepper, finely chopped
  • 1/4 cup red wine vinegar
  • 1 teaspoon sea salt
  • 1 tsp fresh pepper, ground
  • 1/4 cup olive oil


  1. Season the picanha steaks with Gaucho Steakhouse Rub and olive oil. Skewer onto your rotisserie skewer and let rest for 15 minutes at room temperature.
  2. While waiting, wrap your un-grilled garlic cloves in some tin foil.
  3. Preheat your grill to medium heat, 300F. Add your picanha skewer onto grill and let cook for about 1 hour or until the internal temperature of the steak is 120F.
  4. While cooking, add the garlic into the fire and let cook for 3 minutes until charred. Pull steak and garlic off. Let steak rest for 10 minutes.
  5. Mix all ingredients for chimichurri, including the chopped grilled garlic.
  6. Slice picanha, top with chimichurri and enjoy!

(original recipe from Derek Wolf)