Picanha is a super popular cut of meat in Brazil and yet is little known elsewhere. We need to change that, this Grilled Picanha steak recipe is easy, and the flavors are quite simply amazing!
The picanha cut of beef is from an area on the rump of the cow. In North America, the picanha cut is called the rump cap or sirloin cap. If you are looking for some other fantastic steak grilling ideas, why not check out this Grilled Steak with Garlic Butter Mushrooms, or for something different, maybe this Grilled Tomahawk Steak.
Picanha is often served along with a homemade chimichurri. This not only adds to the flavor of the beef but brings a wonderful Brazilian flair to the recipe.
WHAT DO YOU NEED TO MAKE GRILLED picanha?
There are 2 parts to this recipe, the picanha itself and the homemade chimichurri. Both are very simple.
- Whole picanha (with the fat cap attached)
- Sea salt
- Olive oil
- Red wine vinegar
- Flat-leaf parsley
- Garlic cloves
- Dried oregano
- Kosher salt
- Fresh ground pepper
- Red chilis (or a pinch of red chili flakes)
How to prepare the Picanha for the grill
Remove the picanha from the refrigerator at least 30 minutes before grilling to allow it to come up to room temperature. Preheat your grill to high heat, 450 – 475 degrees F. Drizzle olive oil over the whole picanha and cover it with sea salt.
How to prepare the Chimichurri
To make the chimichurri add the olive oil, red wine vinegar, parsley, garlic, oregano, kosher salt, ground pepper, and chilis (if using) to a food processor. Pulse the ingredients until everything is finely chopped.
Remove the chimichurri from the food processor and transfer them to a small bowl. Allow the chimichurri to sit at room temperature for 15 – 20 minutes before serving. This allows the flavors of the chimichurri to meld.
If you are making it ahead of time, you can refrigerate the chimichurri in an airtight container overnight. Make sure you allow it to come to room temperature before serving.
Place the picanha fat side up on the preheated grill and sear for 2 – 3 minutes. Then flip it over and sear the fat side for an additional 2 minutes. Be careful when searing the fat side. You will need to move it around the grill as you are likely to get some flare-ups from the fat drippings.
Remove the picanha from the grill and place it on a cutting board. Reduce the heat on the grill to medium-hot, about 375 – 400 degrees F.
Slice the picanha against the grain into 1 1/2 to 2-inch pieces or “steaks”. Drizzle the sliced picanha with more olive oil and sprinkle each side with additional sea salt.
Place the steaks back on the grill and cook for 4-5 minutes per side. You will want to cook them from medium-rare to medium; no more, don’t overcook your picanha! I find that removing the steaks when they reach an internal temperature of 130 degrees F is perfect.
Be aware that some of the small cuts of picanha may be done before the larger pieces. Make sure you monitor the internal temp and remove them from the grill as they are done.
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I always use my trusty Thermapen One instant-read thermometer for an accurate and quick read of internal temperature.
Remove the steaks from the grill and loosely tent with foil. Allow the steaks to rest for 10 minutes or so before slicing or serving.
Serving the Picanha
I like to sprinkle just a little finishing sea salt or coarse salt over the top of the picanha steaks just before serving. I find that it really enhances the taste of the steaks.
Serve the grilled picanha with a generous drizzle of chimichurri spooned over the top of the steaks. The picanha pairs wonderfully with any grilled vegetables. Why not try these absolutely amazing Grilled Carrots or even a perfectly cooked Baked Potatoes On The Grill.
Look at how tender and juicy that grilled picanha steak is! Don’t you just want to reach out a take a bite?
Pin it HERE!!
Pin it HERE!!
- 1 whole picanha (with the fat cap still attached)
- 2 tbsp sea salt (or course salt)
- Olive oil
- ½ cup olive oil
- 2 Tbsp red wine vinegar
- ½ cup flat-leaf parsley, chopped or half parsley, half cilantro
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp Kosher salt
- ½ tsp fresh ground pepper
- 2 red chilis, deseeded and deveined (to taste) or you can use a pinch or 2 of red chili flakes (optional)
- Remove the picanha steak from the refrigerator at least 30 minutes before you are planning to start cooking. It needs to come up to room temperature before you put it on the grill.
- To make the chimichurri, place all ingredients in a food processor and pulse until finely chopped. Note: Add the olive oil a little at a time until your chimichurri is the desired consistency.
- Transfer the mixture to a bowl and allow to sit for 15 – 20 minutes before serving.
- Refrigerate overnight in an air-tight container if you are not using it immediately. Bring to room temperature before serving.
- Drizzle olive oil over the entire piece of meat and cover it with sea salt.
- Preheat your grill to high heat, 450 – 475 degrees F.
- Place the picanha meat side down and grill for 2-3 minutes, then flip over and sear the fat side for an additional 2 minutes. Be careful when searing the fat side; you will need to move it around the grill as you will likely get some flare-ups from the fat dripping.
- Remove the meat from the grill and place it on a cutting board or tray.
- Reduce the heat on the grill to medium-hot, about 375 – 400 degrees F.
- Slice the picanha against the grain into 1 ½ - 2-inch-wide pieces or “steaks”.
- Drizzle with more olive oil and sprinkle with additional sea salt. Then place them back on the grill.
- Continue to cook for 4-5 minutes per side or until they reach your desired doneness. (The internal temperature should be 130 degrees F when you remove them from the grill for medium-rare.) Some of the small cuts will be done before the larger pieces, so be aware of that.
- Remove the steaks from the grill, loosely tent with foil, and allow them to rest for 10 minutes.
- Add just a small sprinkle of finishing sea salt just before serving.
- Serve topped with Chimichurri, and enjoy!
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Amount Per Serving: Calories: 659Total Fat: 54gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 84mgSodium: 4831mgCarbohydrates: 17gFiber: 2gSugar: 3gProtein: 29g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.