Churrasco Picanha with Chimichurri & Fried Polenta
Salt-crusted grilled picanha sliced thick, served with crispy fried polenta, tangy hearts of palm salad, and bright chimichurri. A complete Brazilian steakhouse dinner in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 625
- Protein
- 48g
Ingredients
- 1.25 lb picanha steak (fat cap scored)
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 cup fresh parsley, cilantro, and garlic, chopped (for chimichurri)
- 3 tbsp red wine vinegar
- ½ cup olive oil, divided
- 1 tube (18 oz) canned polenta
- 1 can (14 oz) canned hearts of palm, drained and halved
Instructions
- 1
Make chimichurri: combine chopped parsley, cilantro, garlic, vinegar, and 3 tbsp olive oil in a bowl. Season with salt and pepper. Set aside.
- 2
Pat picanha dry and rub all over with 2 tsp salt and 1 tsp black pepper. Let sit 5 minutes.
- 3
Heat grill or grill pan to high. Sear picanha 3 minutes per side without moving — fat cap should crisp, interior stays rare to medium-rare.
- 4
Rest picanha 5 minutes, then slice against the grain into 1/2-inch-thick pieces.
- 5
While picanha rests, heat 2 tbsp olive oil in a large skillet over medium-high. Slice polenta into 1/2-inch rounds and pan-fry 2 minutes per side until golden and crispy.
- 6
Warm hearts of palm in a bowl with 1 tbsp vinegar and a pinch of salt. Serve picanha, polenta, salad, and chimichurri on the same plate.
Tools you’ll need
- grill or grill pan
- chef's knife
- cutting board
- small mixing bowl
- large skillet
- tongs
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