Picanha, Smoked Sausages & Chimichurri

1. Season a pack of @texasdebrazil Ready To Skewer Picanhas with their Spicy Rub, completely coating and skewer.
2. Skewer a pack of @texasdebrazil Brazilian Hickory Smoked Sausages.
3. Place hot charcoal to one side of your grill, add your Picanha to the opposite side and cook indirectly until around 130f internal temperature.
4. While those cook, make the Chimichurri: Combine 1 cup chopped Parsley, 1/2 cup chopped Cilantro, 1/2 cup chopped Red Bell Peppers, 1/2 cup chopped Shallots, 2 tbsp Minced Garlic, 1 cup Red Wine Vinegar, 1/2 cup Olive Oil, and Salt & Pepper.
5. Move Picanha directly over hot charcoal, add Brazilian Hickory Smoked Sausages, and sear until slightly charred.
6. Serve Picanha cut against the grain and serve with Brazilian Smoked Sausages and Chimichurri.
7. Enjoy!