Marble Picanha with Grilled Corn & Jalapeño

Let the butter soften, then mix it with crushed garlic, chopped parsley, smoked paprika, salt and pepper until smooth and well combined.

Finely chop the parsley and garlic, then mix them with olive oil, oregano, salt, pepper and a few drops of lemon juice. Set aside while preparing the remaining ingredients to allow the flavors to blend.

Season the meat with salt and place it in a well-heated pan with a little butter. Depending on its thickness, cook for 3–4 minutes on each side, then for another 2–3 minutes per side, continuously basting it with the hot rosemary-infused butter. Finally, cover and let it rest for 7–8 minutes.

Melt a little seasoned butter on the grill or in a pan, then add the cooked corn, cut into thick rounds, together with the halved jalapeño. Season with salt, add another piece of seasoned butter and grill the corn for approximately 5 minutes, until beautifully charred. Towards the end, place the lime halves on the grill for less than a minute, just until lightly charred.

Slice the rested picanha and generously coat it with chimichurri. Squeeze the juice of the grilled lime over the top and serve with the grilled corn and jalapeño.