Churrasco Picanha with Garlic Oil
Thick-cut beef sirloin cap seared until charred outside and juicy within, finished with garlicky herb oil and bright lime. A TikTok-easy Brazilian steakhouse dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 580
- Protein
- 52g
Ingredients
- 1.5 lbs picanha (sirloin cap) steak, ~1.5 inches thick
- 4 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- 1 whole lemon or lime
- 1 tsp coarse sea salt
- ½ tsp black pepper
Instructions
- 1
Pat the picanha completely dry with paper towels. Season generously all over with salt and black pepper.
- 2
Heat olive oil in a heavy skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear the picanha 2 minutes per side without moving — the surface should be deeply golden and charred.
- 4
Transfer to a cutting board and rest for 3 minutes. Don't skip this — it keeps the meat juicy.
- 5
Stir minced garlic and chopped parsley into the warm skillet off heat until fragrant, ~30 seconds.
- 6
Slice the picanha against the grain into strips. Pour the garlic oil over top and squeeze fresh lime juice.
Tools you’ll need
- 12-inch cast iron skillet or heavy stainless steel pan
- paper towels
- sharp knife
- cutting board
- wooden spoon or spatula
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