@victoriaminell: WORLD OF WOODFIRE 🔥 @Ninja Kitchen Australia Ingredients: Whole Wagyu Rump Cap or Picanha Steak approx. 1.3 to 1.8 kg For The Rub: 30g salt flakes 10g mountain pepper blend 10g garlic powder 10g onion powder 10g dried parsley 10g aleppo pepper Zest of 1 Lemon For The Chimichurri: 270g finely chopped parsley leaves 90g finely chopped oregano leaves 9g finely chopped sage leaves 30g finely chopped thyme leaves 2 cloves of garlic, finely chopped 24g aleppo Pepper 75g red wine vinegar IL olive oil 30g Salt 60g water Method: 1. Lay the steak flat on a chopping board, fat-side up. Using a small sharp knife, score the fat, without cutting to the meat, as you would do for a ham. 2. Mix all the ingredients of the rub recipe and rub the whole picanha and let rest for at least 2 hours. 3. Once rested, slice the steak lengthwise into three equal pieces. 4. Use a large metal skewer, secure the steak so it holds together rolled up. 5. Set the Ninja Woodfire Electric BBQ Grill & Smoker on Grill mode on high and sear the skewered Picanha on both sides. Cook on the smoking setting for 15-20 minutes turning every 5 minutes or until desired doneness. 6. Let it rest for at least 5 minutes before slicing thinly and seasoning with salt flakes, add a generous amount of chimichurri and sprinkle some lemon juice. #Ad #NinjaKitchenAU #NinjaOutdoorWoodfireOven #CookWithNinjaAU #TasteTheOutdoors #NinjaOutdoorBBQGrill

TOR MINELL

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Region: AU

Tuesday 13 August 2024 10:04:31 GMT