Picanha with Hummus & Chimichurri

The perfect combination: fresh white fava bean hummus and beef, with the intense flavor of the pennyroyal & nduja chimichurri sauce.

Picanha with Hummus & Chimichurri is very versatile dish, that can be served on occasions from barbecues to dinner parties. Besides pairing perfectly with salads and farofa, it also combines with various cocktails such as Caipirinha, Mojito or Sangria.

A Lebanese culture inspired recipe that integrates its most famous dishes, such as hummus.

Add 4 pennyroyal leaves and 2 garlic cloves to a food processor
Add 1 tbsp of nduja and 1 bunch of parsley
Add ¼ cup of rice wine vinegar and ½ cup 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 1 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 50 °C. Remove from the grill
Let the meat rest for 10m to settle the juices. Thinly slice it. The picanha tagliata is ready
Add 2 cups of cooked and peeled white fava beans to a food processor. Add 2 peeled garlic cloves
Add the juice of 1 lime
Add ½ cup of tahini and salt to taste
Blend on medium speed while streaming in ¼ cup 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!