Grilled Picanha with Chimichurri & Charred Limes
Restaurant-quality Brazilian picanha — fat cap seared until crispy, sliced thick, and finished with herby chimichurri. Grilled or cast-iron seared in under 20 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 52g
Ingredients
- 1.25 lb picanha steak (fat cap on)
- 1 cup fresh parsley (roughly chopped)
- ½ cup fresh oregano (or 1 tbsp dried)
- 4 cloves garlic cloves
- ⅓ cup red wine vinegar
- 2 whole limes
- ½ cup extra-virgin olive oil (divided)
Instructions
- 1
Pulse parsley, oregano, garlic, vinegar, and 0.25 cup oil in a food processor until chunky. Season with salt and pepper.
- 2
Pat picanha dry. Season generously all over with salt and black pepper, letting it sit 5 minutes.
- 3
Heat remaining 0.25 cup oil in a 12-inch cast iron skillet over medium-high until it shimmers, about 90 seconds.
- 4
Sear picanha fat-cap side down for 3 minutes without moving until the cap is deeply golden and crispy.
- 5
Flip and sear the meat side 2 minutes per side for medium-rare (internal temp 130°F). Transfer to a cutting board and rest 5 minutes.
- 6
Halve the limes and char them cut-side down in the hot skillet for 90 seconds until caramelized.
- 7
Slice picanha against the grain into 0.5-inch-thick pieces. Serve with chimichurri spooned over and charred lime halves on the side.
Tools you’ll need
- food processor
- 12-inch cast iron skillet
- meat thermometer
- cutting board
- sharp knife
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