Slow cooked to perfection with a La Grille Brazilian Style BBQ bite to boot, this savoury sirloin feat by Boulevard Kitchen + Oyster Bar’s Chef Alex Chen will make guests fall in love with pichana all over again. Serve with a side of his Club House-seasoned chimichurri sauce. This recipe was created for Club House for Chefs by: Alex Chen, Executive Chef of Boulevard Kitchen + Oyster Bar and Sutton Place Hotel in Vancouver.