Rotisserie Picanha w/Charred Garlic Chimichurri

Rotisserie Picanha w/Charred Garlic Chimichurri using my Gaucho Steakhouse Rub! 🍖 🌿 🔥

Got some delicious picanha the other day from Porter Road Butcher butcher, and wanted to test out my new Gaucho Steakhouse rub from Spiceology. Skewered it up and seasoned with olive oil +the rub. Added it over the hot Cowboy Charcoal, and grilled for about 1.5 hours until it was 120F internal. As the steak rested, I charred up some garlic cloves to make a Charred Garlic Chimichurri! Sliced and topped with the chimi is all you need to do after all that hard work. Epic cook using a killer new rub!!! Go grab my all my rubs now by clicking the link in my bio or visiting: