Churrasco Picanha with Chimichurri
Brazilian grilled picanha — a tender, marbled beef cut seared to a crust then sliced thin. Served with bright chimichurri sauce for an authentic churrascaria experience at home.
- Total time
- 35 min
- Servings
- 4
- Calories
- 680
- Protein
- 52g
Ingredients
- 2 lb picanha steak, cap left on
- 1.5 tbsp kosher salt
- 1 tsp black pepper
- 1 cup fresh parsley (packed)
- 4 whole garlic cloves
- ½ cup olive oil
- 3 tbsp red wine vinegar
Instructions
- 1
Coarsely chop parsley and garlic. Combine with olive oil and vinegar in a bowl. Set chimichurri aside.
- 2
Pat picanha dry with paper towels. Season generously on all sides with salt and pepper.
- 3
Heat a cast iron skillet or grill to high heat (or light a charcoal grill). The surface should be smoking-hot.
- 4
Sear picanha 4 minutes per side without moving, fat-cap down first. Exterior should be deeply browned.
- 5
Transfer to a cutting board. Rest for 8 minutes uncovered — this keeps the center juicy.
- 6
Slice picanha against the grain into 0.5-inch-thick strips, working from the thick end toward the cap.
- 7
Arrange slices on a platter. Drizzle chimichurri over the top and serve immediately.
Tools you’ll need
- 12-inch cast iron skillet or outdoor grill
- cutting board
- sharp knife
- paper towels
- small bowl
- tongs
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