Ember Picanha with Chimichurri

Method

1. 1

   Score the fat cap in a diamond pattern, salt heavily and rest at room temperature for 40 minutes.

2. 2

   Build a two-zone fire. Wait until the coals are ashed over and radiating hard.

3. 3

   Render the fat cap down over the cooler zone for 12 minutes, then sear both faces over the hot zone.

4. 4

   Pull at 50°C internal, rest 12 minutes, then slice against the grain.

5. 5

   Whisk the chimichurri and spoon over the sliced meat just before serving.