Skewered Picanha with Bone Marrow Chimichurri
 This Skewered Picanha with Bone Marrow Chimichurri is top tier! I have always loved doing the large sword skewers for roasting picanha, but like to add a new twist each time I cook it. Since bone marrow has been super popular, I had to try it in my Chimichurri. I now understand why bone marrow chimichurri is gaining popularity. It brings some savoriness to the sauce while also maintaining the familiar sharpness of chimichurri. Combined with the classic flavor of skewered picanha, and you’ve got a new hit! What is Picanha and Bone Marrow Chimichuri For starters, Picanha is a cut of meat, often referred to as top sirloin cap, rump cover, or rump cap in North America. It’s a cut of beef taken from the top of the rump. Picanha steak was first recognized in Brazil and then later used in Portugal. Picanha was completely new to me when I started grilling. I had never heard of it before. It wasn’t until about 2-3 years ago that it was common to find at a local butcher shop! So I decided to skewer and roast them with a delicious bone marrow chimichurri sauce! Finding Picanha can sometimes be challenging. Most whole animal butcheries should be able to cut you one, but if you do not have that luxury, then you can find them at Porter Road or Wild Fork Foods online. If you want to learn more about Picanha, I have an entire article that explains what Picanha is. If you’re unfamiliar with Chimichurri, it’s a South American-inspired condiment for meat consisting of parsley, garlic, vinegar, olive oil, and in this case, bone marrow. I’ve made a variety of chimichurris, check them out in my Steak and Eggs with Charred Scallion Chimichurri, Spiced Lamb Kebabs with Mint Chimichurri, Brazilian Steaks with Habanero Chimichurri and Wagyu Secreto Steak with Roasted Chimichurri. I skewered the pichana on my large sword skewers. Medium/Moderate sized skewers will work just as well if you don’t have large skewers. This is definitely an eye catching recipe, and the hearty meal with only 30 minutes of prep. You can make it for a family dinner or a party any night of the week. Plus, it’s a great way to serve up something new. It pairs well with most side dishes like roasted vegetables, mashed potatoes, salads, and more. If you can get your hands on a cut of Picanha, this is the perfect recipe to introduce your family to this tender cut of meat—they’ll love it! How to Make Skewered Picanha with Bone Marrow ChimichurriIngredients Skewered Picanha with Bone Marrow Chimichurri Picanha: PicanhaCoarse Sea SaltGarlic Powder, to taste Picanha Coarse Sea Salt Garlic Powder, to taste Bone Marrow Chimichurri Sauce : Canoe Cut Marrow BonesChopped ParsleySliced ScallionsMinced ShallotsMinced GarlicRed Wine VinegarRed Chili FlakesOlive OilSalt Canoe Cut Marrow Bones Chopped Parsley Sliced Scallions Minced Shallots Minced Garlic Red Wine Vinegar Red Chili Flakes Olive Oil Salt Let’s Get Cooking Before we dive into the cooking process, there are a few tips you need to know. For the best results, managing the fire is the biggest key to this recipe. Keeping higher flames and heat will cook the Picanha better and ensure the Picanha is on the bottom half of the skewer (the heat is lower than people realize). Pro tip: roast the bone marrow over hot coals, or you will have massive flare-ups! The higher flames are good for the picanha, but not so good for bone marrow. Prep for the Bone Marrow Chimichurri At least 24-48 hours before cooking, add 1 gallon of water and ¼ cup of salt to a bowl. Mix that until the salt dissolves. Add your bone marrow to the mixture, cover it, and place it in the fridge. Let sit in the refrigerator for at least 12 hours, ideally 24-48 hours. Make sure to change out the water and remix the salt every 12 hours. Once done, pull out your bones and lay them on a tray. Season with salt and place in the fridge until ready to use. This might be too much info, BUT I’m here to educate so buckle up. Bone marrow actually still has some blood in it when you buy it. The purpose of soaking them in this salt water is to help draw out that remaining blood before the cooking process begins. Maybe that grosses you out, maybe it doesn’t. Either way, now you know. You’re welcome! Prep the Picanha Grab a cutting board and begin by slicing your Picanha into steaks from edge to edge instead of top to tail. Cutting against the grain now will also allow us to cut against the grain when serving time comes, ensuring tender steak in each bite. Once sliced, carefully form them into a “C” shape and skewer them onto the skewers/sword. Pro Tip: It can be hard to skewer the picanha with the larger skewers initially. I typically “skewer” the picanha on my knife first (***being extremely careful while doing this***) so that it creates the pathway for the larger skewer. Furthermore, skewer it on the knife then remove the picanha off the knife and place it on the large skewer. Once they are on the skewers, secure them with wire if needed. Next, lather in oil and generously season with coarse sea salt & garlic powder. Add more salt than you might think, as the fat will render, and you will lose some salt in the cooking process. Preheat your fire/charcoal for indirect heat around 350F so the Picanha can “lean” against the heat. We are well on our way to crushing this Skewered Picanha with Bone Marrow Chimichurri recipe! For other picanha recipes, check out my Grilled Garlic Butter Picanha, Chimichurri and Cheese Stuffed Picanha and Rotisserie Picanha. Get Cooking Add your Skewer Picanha so they can lean against the fire, and cook slowly. Cook for about 30-45 minutes until they are 120F internal for medium rare. Rotate them 2-3 times to prevent flare-ups, and so they cook evenly. Once the steaks are done, pull them off and let them rest for 15 minutes. Next, pull your bone marrow out of the brine and pat dry. Generously season with kosher salt and place on a grill grate over the flames to cook at medium heat (about 325F). Cook for about 3-4 minutes per side or until the bone marrow is bubbling and caramelized. From here, pull the bones from the fire and scoop the bone marrow into a bowl. Mix in the other ingredients for the Bone Marrow Chimichurri, excluding the olive oil. Then, slowly add the olive oil until it is to your desired consistency. Serve With a sharp knife, slice each piece of meat off the skewer. Top with the Bone Marrow Chimichurri and enjoy! Storage If you have some leftovers, you can store them in an airtight container in the fridge for 3-5 days. If you plan on keeping it long-term, place your leftovers in a freezer bag, vacuum seal it for maximum freshness, and store it in the freezer for up to 3 months! Reheating Skewered Picanha Then reheat leftovers and allow them to thaw on the counter or in the fridge, and add them to the oven on a baking sheet at 375 degrees F until warm! Finally, enjoy your picanha from there or chop it up and add it to a stew if you prefer! Steak lovers will love this Skewered Picanha with Bone Marrow Chimichurri. This picanha recipe is one of my favorites to make! I love taking a delicious cut of beef and roasting it over the fire in my backyard; there’s nothing like it! If you try this recipe, let us know how it turned out in the comments! For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire! Needing more spice in your life? My spice line can help with that. Check them out here. Picanha: ▢ 2-3 Whole Picanha sliced▢ Coarse Sea Salt to taste▢ Garlic Powder to taste ▢ 2-3 Whole Picanha sliced ▢ Coarse Sea Salt to taste ▢ Garlic Powder to taste Bone Marrow Chimichurri: ▢ 3 Canoe Cut Marrow Bones▢ ¼ cup Chopped Parsley▢ 2.5 tbsp Sliced Scallions▢ 1.5 tbsp Minced Shallots▢ 1.5 tbsp Minced Garlic▢ 1.5 tbsp Red Wine Vinegar▢ 1 tbsp Red Chili Flakes▢ Olive Oil as needed▢ Salt as needed ▢ 3 Canoe Cut Marrow Bones ▢ ¼ cup Chopped Parsley ▢ 2.5 tbsp Sliced Scallions ▢ 1.5 tbsp Minced Shallots ▢ 1.5 tbsp Minced Garlic ▢ 1.5 tbsp Red Wine Vinegar ▢ 1 tbsp Red Chili Flakes ▢ Olive Oil as needed ▢ Salt as needed At least 24-48 hours before cooking, add 1 gallon of water and ¼ cup of salt to a bowl. Mix that together until the salt dissolves. Add your bone marrow to the mixture, cover and place in the fridge. Let sit in the fridge for at least 12 hours, but ideally 24-48 hours. Make sure to change out the water and remix the salt every 12 hours. Once done, pull out your bones and lay out on a tray. Season with salt and place in the fridge until ready to use.Begin by slicing your picanha into steaks going from edge to edge instead of top to tail. Once sliced, carefully form them into a “C” shape and skewer them onto the skewers/sword. Once they are on the skewers, secure them with wire if needed. Lather in oil and generously season with the Coarse Sea Salt & Garlic Powder. Add more salt than you might think as the fat will render and you will lose some salt in the process of cooking.Preheat your fire/charcoal for indirect cooking around 350F so that the picanha can “lean” against the heat.Add your skewers so that they can lean against the fire and cook slowly. Cook for about 30-45 minutes until they are 120F internal for medium rare. Rotate them 2-3 times to prevent flare up and so they cook evenly. Make sure to cook off some of the fat layer if you desire too! Once the steaks are done, pull them off and let them rest for 15 minutes.Next, pull your bone marrow out of the brine and pat dry. Generously season with kosher salt and place on a grill grate over the flames to cook at medium heat (about 325F). Cook for about 3-4 minutes per side or until the bone marrow is bubbling and caramelized. Once bone, pull off and scoop the bone marrow into a bowl. Mix in the other ingredients for the Bone Marrow Chimichurri excluding the olive oil. Mix together then slowly add the olive oil until it is to your desired consistency.Slice your picanha either on the skewer or off. Top with the Bone Marrow Chimichurri and enjoy! At least 24-48 hours before cooking, add 1 gallon of water and ¼ cup of salt to a bowl. Mix that together until the salt dissolves. Add your bone marrow to the mixture, cover and place in the fridge. Let sit in the fridge for at least 12 hours, but ideally 24-48 hours. Make sure to change out the water and remix the salt every 12 hours. Once done, pull out your bones and lay out on a tray. Season with salt and place in the fridge until ready to use. At least 24-48 hours before cooking, add 1 gallon of water and ¼ cup of salt to a bowl. Mix that together until the salt dissolves. Add your bone marrow to the mixture, cover and place in the fridge. Let sit in the fridge for at least 12 hours, but ideally 24-48 hours. Make sure to change out the water and remix the salt every 12 hours. Once done, pull out your bones and lay out on a tray. Season with salt and place in the fridge until ready to use. Begin by slicing your picanha into steaks going from edge to edge instead of top to tail. Once sliced, carefully form them into a “C” shape and skewer them onto the skewers/sword. Once they are on the skewers, secure them with wire if needed. Lather in oil and generously season with the Coarse Sea Salt & Garlic Powder. Add more salt than you might think as the fat will render and you will lose some salt in the process of cooking. Begin by slicing your picanha into steaks going from edge to edge instead of top to tail. Once sliced, carefully form them into a “C” shape and skewer them onto the skewers/sword. Once they are on the skewers, secure them with wire if needed. Lather in oil and generously season with the Coarse Sea Salt & Garlic Powder. Add more salt than you might think as the fat will render and you will lose some salt in the process of cooking. Preheat your fire/charcoal for indirect cooking around 350F so that the picanha can “lean” against the heat. Preheat your fire/charcoal for indirect cooking around 350F so that the picanha can “lean” against the heat. Add your skewers so that they can lean against the fire and cook slowly. Cook for about 30-45 minutes until they are 120F internal for medium rare. Rotate them 2-3 times to prevent flare up and so they cook evenly. Make sure to cook off some of the fat layer if you desire too! Once the steaks are done, pull them off and let them rest for 15 minutes. Add your skewers so that they can lean against the fire and cook slowly. Cook for about 30-45 minutes until they are 120F internal for medium rare. Rotate them 2-3 times to prevent flare up and so they cook evenly. Make sure to cook off some of the fat layer if you desire too! Once the steaks are done, pull them off and let them rest for 15 minutes. Next, pull your bone marrow out of the brine and pat dry. Generously season with kosher salt and place on a grill grate over the flames to cook at medium heat (about 325F). Cook for about 3-4 minutes per side or until the bone marrow is bubbling and caramelized. Once bone, pull off and scoop the bone marrow into a bowl. Mix in the other ingredients for the Bone Marrow Chimichurri excluding the olive oil. Mix together then slowly add the olive oil until it is to your desired consistency. Next, pull your bone marrow out of the brine and pat dry. Generously season with kosher salt and place on a grill grate over the flames to cook at medium heat (about 325F). Cook for about 3-4 minutes per side or until the bone marrow is bubbling and caramelized. Once bone, pull off and scoop the bone marrow into a bowl. Mix in the other ingredients for the Bone Marrow Chimichurri excluding the olive oil. Mix together then slowly add the olive oil until it is to your desired consistency. Slice your picanha either on the skewer or off. Top with the Bone Marrow Chimichurri and enjoy! Slice your picanha either on the skewer or off. Top with the Bone Marrow Chimichurri and enjoy! Calories: 400kcal | Carbohydrates: 3g | Protein: 28g | Fat: 30g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 67mg | Sodium: 100mg | Potassium: 500mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1020IU | Vitamin C: 7mg | Calcium: 46mg | Iron: 4mg Categorized as:Beef Recipes, Blog, Campfire Cooking Recipes, Cooking Techniques, Dinner Recipes, Dinner Recipes, app, Fire Pit Recipes, Grill Recipes, Recipes, Recipes By Course, Recipes By Ingredient, Recipes by Method Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!