Are you ready to explore new culinary possibilities? We have one word for you; chimichurri. This vibrant green sauce has been gaining popularity in American restaurants and for a good reason. It’s a versatile sauce that pairs perfectly with steak, fish, or chicken. However, it’s not limited to just those options. Chimichurri is an excellent addition to pasta, garlic bread, and rice dishes. If you’re cooking a US Wellness Meats Beef Ball Cap Roast (also called Picanha) like our July featured chef Jeremy Platt does in this recipe, adding chimichurri will take your dish to the next level. Give it a taste; we know it will not disappoint!
Ball Cap Roast/Picanha
Recipe By: Jeremy Platt | @plattdaddybbq
Ball Cap Roast Ingredients:
- USWM Ball Cap Roast (aka Picanha)
- USWM All Purpose Seasoning
- *Optional Chili Crisp (available at many grocers)
- 1 Cup Olive Oil
- 4 Tbsp Red (or White) Wine Vinegar
- 1 Cup Finely Chopped & Packed Parsley
- 6 Cloves Minced Garlic (fresh)
- 2 Tbsp Red Chili Pepper Flakes
- 1.5 tsp Oregano (fresh or dried)
- 2 tsp Salt
- 3g Fresh Ground Black Pepper
Get ready to cook like a pro! Jeremy likes to start off by marinating this beautiful cut in the optional *Chili Crisp overnight. Any brand will do, offered in the spice section of many grocers.
Before cooking, rinse the meat and season it with your favorite all-purpose seasoning. (remove all Chili Crisp if you choose to marinade)
Either heat the smoker to 225 degrees Fahrenheit or prepare your Sous Vide Bath. Cook the cut in either vessel until an internal temperature of 129 degrees Fahrenheit is reached.
Remove from the chosen cooking vessel and let it rest for 15 minutes
“To The Flame!” to build a nice crust. Place the Roast in a skillet with the skin facing down (preferably a cast iron skillet), and cook it on high heat. Your heat source could be a stove or an open flame on your grill. You’ve got this!
4 minutes on the skin side until the crust forms.
Slice about ¼ inch thick and top it with fresh Chimichurri.
Mix all of your dry ingredients in a bowl after measuring, weighing, and chopping.
Add vinegar and olive oil.
Gently mix to combine (if you’re using a bottle – do not shake).
Rest for 5 minutes allowing for all these powerful flavors to combine.
Plate your roast, top it with Chimichurri, and Voila!
Make sure to check out our Discover Blog for exciting recipes!
Meet Jeremy, a Missouri native who brings mouth-watering smoked meats and treats to the Tri-State area on a daily basis. He is the talented chef and co-owner of Platt Daddy BBQ in Quincy, IL, a family-owned catering company that has now expanded to its very first brick-and-mortar restaurant. Having worked hard to achieve this level of success, Jeremy is filled with a sense of self-respect and empowerment that comes from making the necessary sacrifices in the culinary industry.