20-Min Grilled Picanha with Garlic Salt
Thick-cut beef sirloin cap seared hard in a hot skillet, finished with chimichurri salt and a squeeze of lime. The TikTok version of Brazilian churrasco—crispy crust, pink center, ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 58g
Ingredients
- 1 steak (1.5 lbs) picanha steak (or sirloin cap), 1.25 inches thick
- 4 cloves garlic, minced
- ¼ cup fresh parsley, finely chopped
- 1 whole lime
- 1.5 tsp coarse sea salt
- ¼ tsp red pepper flakes
Instructions
- 1
Stir together minced garlic, parsley, coarse salt, and red pepper flakes. Set aside.
- 2
Pat the picanha completely dry with paper towels. Season generously on all sides with salt and black pepper.
- 3
Heat olive oil in a heavy 12-inch skillet over high heat until smoking, about 2 minutes.
- 4
Sear picanha without moving for 4 minutes until deep golden crust forms. Flip and sear the other side 3–4 minutes for medium-rare (120°F internal).
- 5
Slide onto a cutting board and rest 3 minutes. Sprinkle garlic-parsley mixture over the top.
- 6
Slice against the grain into 0.5-inch strips. Squeeze lime over everything. Serve immediately.
Tools you’ll need
- 12-inch heavy skillet (cast iron or stainless)
- paper towels
- meat thermometer (optional but recommended)
- cutting board
- sharp knife
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