- For the chimichurri:
- 3 garlic cloves, crushed
- 1 t Maldon salt
- Freshly ground black pepper, to taste
- 1 cup coriander, chopped
- ½ cup parsley, chopped
- 5 spring onions, chopped
- ½ cup red wine vinegar
- ½ lemon, juiced
- 1 t coriander seeds, toasted and crushed
- 1 t cumin seeds, toasted and crushed
- ¼ cup olive oil
- 1 kg flour
- 2 T salt
- ¼ cup canola oil
To make the chimichurri, mince the garlic with the salt. Mix in the remaining ingredients.
Braai the picanha over hot coals for 15 minutes on each side.
To make the fried chilli oil, place all the ingredients in a blender and blitz until chunky. Fry over a medium heat for 5 minutes.
To make the flatbreads, mix the yeast and sour cream and allow to stand for 5 minutes. Add the flour, salt and oil to the yeast mixture and mix.
Knead the dough on a floured surface for 5 minutes. Place the dough in a greased bowl and allow to stand for 45 minutes, or until doubled in size.
Pull off pieces of dough, about 5 cm in diameter. Roll out roughly on a floured surface.
Cook on the braai for 5 minutes on each side, or until slightly charred. Brush with melted butter.
To serve, lay the flatbreads on a platter, top with the chimichurri and sliced picanha. Spoon over the chilli oil.