Grilled Picanha with Charred Peppers & Tomatoes
Brazilian steakhouse-style picanha seared hard on a hot pan, sliced against the grain, and plated with charred tomatoes and peppers. Smoky, juicy, ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 1.25 lb picanha steak (cap on)
- 2 tsp fleur de sel or coarse sea salt
- 1 tsp black pepper
- 2 whole green bell peppers
- 4 whole tomatoes (halved)
- 2 tbsp neutral cooking oil
- 3 whole garlic cloves (smashed)
- 2 tbsp fresh cilantro or parsley (chopped)
Instructions
- 1
Pat picanha completely dry with paper towels. Season generously with fleur de sel and black pepper on both sides.
- 2
Heat oil in a large cast iron skillet over medium-high until it just begins to smoke, ~2 minutes.
- 3
Sear picanha 2 minutes per side without moving—cap-side first. Don't flip until a dark brown crust forms.
- 4
Push picanha to the side. Add pepper halves and tomato halves to the same pan, sear-side down, 2 minutes.
- 5
Transfer everything to a warm plate. Scatter smashed garlic in the pan drippings for 30 seconds, then drizzle over the steak.
- 6
Rest picanha 3 minutes, then slice against the grain. Garnish with cilantro and serve with charred peppers and tomatoes.
Tools you’ll need
- 12-inch cast iron skillet
- paper towels
- meat thermometer (optional)
- sharp knife for slicing
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