Add <quantity>4</quantity> pennyroyal leaves and <quantity>2</quantity> garlic cloves to a food processor

Add <quantity>1<unit>tbsp</unit></quantity> of nduja and <quantity>1</quantity> bunch of parsley

Add <quantity>¼<unit>cup</unit></quantity> of rice wine vinegar and <quantity>½<unit>cup</unit></quantity> of extra virgin olive oil

Pulse on high speed until almost smooth. Transfer it to a container

Add salt to taste and stir to combine. Add more extra virgin olive oil to taste while mixing until fully incorporated

Add red chili flakes to taste and mix to combine. The pennyroyal & nduja chimichurri is ready

Preheat a grill over high heat. Generously salt <quantity>1</quantity> piece of room temperature picanha

Place the picanha, fat-side down, on the grill. Cook until the fat turns deep brown and crispy

Flip the picanha and grill until the internal temperature reaches <temperature>50<unit>°C</unit></temperature>. Remove from the grill

Let the meat rest for 10m to settle the juices. Thinly slice it. The picanha tagliata is ready

Add <quantity>2<unit>cups</unit></quantity> of cooked and peeled fava beans to a food processor. Add <quantity>2</quantity> peeled garlic cloves

Add the juice of <quantity>1</quantity> lime

Add <quantity>½<unit>cup</unit></quantity> of tahini and salt to taste

Blend on medium speed while streaming in <quantity>¼<unit>cup</unit></quantity> of extra virgin olive oil. Blend until smooth. The white fava bean hummus is ready

Plate a portion of the white fava bean hummus. Use the back of a spoon to smooth out the circle

Add a slice of the picanha in the middle and drizzle some of the pennyroyal & nduja chimichurri around the plate

The picanha, hummus & chimichurri is ready! Enjoy this deliciousness with some friends!