Picanha Steak With Chimichurri Sauce

Enjoy this Picanha steak, a family recipe from Rievalley Wine Estate with chimichurri sauce and a bottle of Rietvallei Cabernet Sauvignon.


  • 5 kg Picanha beef rump
  • 2 tsp smoked or normal paprika.
  • Salt & Pepper or your preferred braai salt for seasoning

Chimichurri Sauce Ingredients:

  • 90 g fresh coriander
  • 2 cloves garlic
  • 1 green chilli
  • ½ cup olive oil
  • 1 Tbsp salt
  • 2 Tbsp red wine vinegar


  1. Cut the steak into large chunks. Season with paprika, salt and pepper or braai salt.
  2. Braai on high heat until done to your liking.
  3. Allow to rest for 5 min, spoon over the chimichurri sauce and enjoy!
  4. For the sauce add all the ingredients to a food processor on high speed for 30 seconds