Brazilian Picanha
A traditional Brazilian grilled beef cut with a flavorful fat cap, seasoned simply with coarse salt and served with chimichurri. This iconic churrasco is tender, juicy, and perfect for entertaining.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 45g
Ingredients
- 2 kg Picanha steak
- 2 tablespoons Coarse sea salt
- 1 teaspoon Black pepper
- 1 cup Fresh parsley
- ¼ cup Fresh oregano
- 4 cloves Garlic cloves, minced
- ½ cup Red wine vinegar
- ¾ cup Extra virgin olive oil
- ½ teaspoon Red pepper flakes
- 1 teaspoon Sea salt
Instructions
- 1
Remove picanha from refrigerator 30 minutes before cooking to bring to room temperature.
- 2
Score the fat cap in a crosshatch pattern, being careful not to cut into the meat.
- 3
Make chimichurri: combine parsley, oregano, garlic, vinegar, olive oil, red pepper flakes, and salt in a bowl. Let sit for 15 minutes.
- 4
Preheat grill to high heat (450°F/230°C), ensuring grates are clean and oiled.
- 5
Season picanha generously with coarse salt and black pepper on both sides.
- 6
Place picanha on grill fat-side down first. Sear for 3-4 minutes until fat cap develops a golden crust.
- 7
Flip and grill the meat side for 8-12 minutes for medium-rare (internal temperature 130-135°F/54-57°C), depending on thickness.
- 8
Move to cooler side of grill or reduce heat if meat is browning too quickly.
- 9
Remove from grill and rest on a cutting board for 10 minutes before slicing.
- 10
Slice against the grain into 1-inch thick pieces, keeping the fat cap intact on top.
- 11
Arrange on a platter and serve with chimichurri on the side.
Tools you’ll need
- Charcoal or gas grill
- Meat thermometer
- Chef's knife
- Cutting board
- Large bowl
- Tongs
- Grill brush
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