Sunday dinner growing up was always pot roast and vegetables, a one pot wonder of a meal. Using our American Wagyu English Roast, this meal is transformed from the fatty cheap cuts of chuck and mushy vegetables into an elevated way to serve your meat and potatoes meal for Supper.
Chimichurri Sauce Cross Creek Style made with olive oil, cilantro, and red wine vinegar to pair with your Wagyu Picanha.
The Picanha stands up well to robust flavors, glazes, rubs or marinades. The trick with this cut is simple; do not overcook, cook fat cap side up, and serve with bold sauces or salsas.