ChefXi OfficialA soulful fusion of Mediterranean herbs and Mexican chilies, featuring a succulent picanha roast kissed by the smoke of the grill and served with a vibrant salsa verde.
Toast the dried guajillo chilies in a dry pan over medium heat for 2 minutes until fragrant, then grind into a fine powder using a mortar and pestle or spice grinder.
Don't let them burn or they will turn bitter—essence is what we seek.
In a small bowl, combine the ground guajillo, dried oregano, garlic powder, kosher salt, and black pepper. Rub the olive oil over the picanha, then coat thoroughly with the spice blend, pressing it into the scored fat cap.
Let the meat sit at room temperature for 30 minutes to absorb the harmony of flavors.
Prepare the salsa verde by mixing the chopped parsley, mint, diced tomatillo, minced shallot, lemon juice, and olive oil in a bowl. Season with a pinch of salt and set aside.
Preheat your grill or oven to 400°F (200°C). Place the picanha on the grates (or in a cast-iron skillet) fat-side up. Roast until the internal temperature reaches 130°F (54°C) for medium-rare.
The fat will render and create a soulful crust. Watch for flare-ups on the grill.
Remove the roast from the heat and let it rest on a cutting board. This allows the juices to redistribute, preserving the vibrant texture.
Resting is as important as roasting; respect the process.
Slice the picanha against the grain into thick ribbons and serve topped with a generous spoonful of the Tomatillo-Mint Salsa Verde.
Taste the history in every bite. The key to this dish is the balance between the deep, earthy heat of the guajillo and the bright, herbal lift of the Greek oregano. If you can't find prime grade picanha, a choice cut works well, just ensure it has a healthy fat cap to baste the meat as it roasts. Respect the lineage of the flame.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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