In a small saucepot bring rice wine vinegar, water, salt and sugar to a simmer. Peel and thinly slice the red onion. Place red onion slices in a 500ml canning jar. Pour the liquid over the onions. Push onion slices down so they are fully submerged. Screw a lid on the jar and place in the fridge.Take your picanha steaks out of the fridge so they can temper. Preheat your grill on high heat. Clean your grill and wipe it with vegetable oil. Rub a thin layer of vegetable oil on the picanha steaks. Sear over direct heat, 2 minutes per side. Place over indirect heat until internal temperature reaches 52°C (for medium rare), about 2 to 5 minutes. Remove from BBQ and let steaks rest for a minimum of 15 minutes.Grill the corn tortillas over medium high heat, approximately 1 minute per side. Place in a bread basket and cover with a dry kitchen towel.In a medium bowl add zest, lime juice, vinegar, shallot, garlic, salt and sugar. Let it rest for 10 minutes. Finely chop the herbs and add to the bowl. Whisk in the oilive oil. *excellent with this BBQ steak recipe but also on other proteins such as fried eggs and lentil salad.Slice the steaks and serve on a platter. Set the table with with pickled onion, chimichurri, tortillas, cherry tomatoes and lime wedges. Let everyone help themselves and build their own picanha tacos.Enjoy!Source : Audrey Laferrière

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Quick Pickle Red Onion 1/2 cup (15 g) rice vinegar 1/2 cup (115 g) water 1 teaspoon (6 g) sugar 1 teaspoon (5 g) salt 200 g 1 medium red onion For the BBQ 4 1-inch picanha steak steaks 1/4 cup (25 g) vegetable oil 1 package of corn tortilla Chimichurri zest of two lime 1/4 cup (60 g) lime juice 1/4 cup (60 g) rice wine vinegar 2 tablespoons (24 g) shallot 1 tablespoon (10 g) 3 garlic gloves 1 teaspoon (5 g) salt 1/8 teaspoon (0,5 g) Sugar 1/2 cup (14 g) mint 2 tablespoons (8 g) Italian parsley 2 tablespoons (8 g) cilantro 1/2 cup (50 g) olive oil For serving 2 quartered limes 1 dozen cut cherry tomatoes