Sheet-Pan Picanha with Charred Tomatoes & Mushrooms
Brazilian churrasco-style picanha seared hot and finished in the oven alongside roasted cherry tomatoes, grilled onions, and mushrooms. Salt, pepper, and heat do all the heavy lifting.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 52g
Ingredients
- 1.5 lbs picanha steak (1.5 to 2 lbs), fat cap intact
- 1.5 cups cherry tomatoes
- 12 oz cremini or button mushrooms, halved
- 1 medium red or white onion, cut into thick wedges
- 3 tbsp olive oil
- 1 pinch salt and black pepper
Instructions
- 1
Pat the picanha dry with paper towels. Season generously all over with salt and black pepper.
- 2
Heat a large cast-iron or heavy stainless skillet over high heat until it's smoking, about 2 minutes.
- 3
Sear the picanha fat-cap-side down 90 seconds, then flip and sear the meat side 90 seconds. Don't move it.
- 4
Transfer skillet to a 425°F oven. Toss tomatoes, mushrooms, onion, and 2 tbsp oil on the empty side of the pan.
- 5
Roast for 8 to 10 minutes, stirring vegetables halfway, until meat reaches 130°F (medium-rare) and vegetables char.
- 6
Rest the steak for 5 minutes. Slice against the grain and serve with roasted vegetables and pan juices.
Tools you’ll need
- 12-inch cast-iron skillet or heavy stainless steel skillet
- instant-read meat thermometer
- paper towels
- tongs
- sharp carving knife
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