Frisian Picanha

➊ Prepare a grill with a lid for indirect grilling - we want to grill this magnificent piece of meat whole. Direct grilling is only recommended at the very end, as the Picanha is grilled "backwards".

➋ Take the meat out of the fridge at least 30 minutes before grilling and preheat the grill to 180 °C. Season the meat with salt and pepper, place it in the indirect grill area and place a core temperature probe in the middle.

➌ Grill until the core temperature reaches between 45 and 52 °C. Then "crust" with direct, high heat and let rest for 15 to 20 minutes before cutting.

➍ In the meantime, prepare the chimichurri. To do this, finely chop the parsley and cut the tomato, onion, garlic and chili into very small cubes. The finer everything is chopped, the tastier the sauce will be.

➎ Put everything in a bowl and add a dash of oil and vinegar, as well as oregano and caraway seeds. Mix well and season with salt and pepper and possibly another dash of vinegar.

➏ Now add enough olive oil to barely cover all the ingredients. Cut the blue cheese into large pieces and mix with the chimichurri. Serve with the meat cut into thin slices. Delicious...

Reitse's BBQ tip: The Frisian "Blue de Wolvega" is a blue cheese that has the characteristics of a Roquefort, but is milder in taste. It goes well with a well-chilled white wine from the Loire - especially in summer.