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Flavorful Brazilian Picanha Steak Recipe with Easy Chimichurri Sauce

Brazilian picanha steak - featured image
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A juicy, tender Brazilian picanha steak with a crispy fat cap paired with a fresh, herbaceous chimichurri sauce. This recipe is quick, easy, and perfect for gatherings.

Ingredients

Scale
  • 2–3 pounds (900g-1.4kg) picanha steak (top sirloin cap) with thick fat cap
  • Coarse sea salt or kosher salt, generous amount
  • 1 cup (25g) fresh parsley, finely chopped
  • ½ cup (12g) fresh cilantro, finely chopped (optional)
  • 4 garlic cloves, minced
  • 3 tablespoons red wine vinegar
  • ⅓ cup (80ml) extra virgin olive oil
  • ¼ teaspoon red pepper flakes
  • Freshly ground black pepper, to taste
  • 1 tablespoon lemon juice (optional)

Instructions

  1. About 30 minutes before cooking, take the picanha out of the fridge to come to room temperature. Trim any excess silver skin but keep the fat cap intact.
  2. Sprinkle coarse sea salt generously all over the fat side and the meat. Let it rest for 10 minutes.
  3. In a bowl, combine chopped parsley, cilantro, minced garlic, red pepper flakes, red wine vinegar, olive oil, and lemon juice if using. Season with black pepper. Stir well and set aside for at least 15 minutes.
  4. Heat your grill or cast-iron skillet to medium-high heat. If using a skillet, add 1 tablespoon of neutral oil with a high smoke point.
  5. Place the picanha fat-side down on the grill or skillet. Cook for 6-8 minutes without moving to render and crisp the fat.
  6. Flip the steak and cook the meat side for 5-7 minutes for medium-rare, adjusting time for preferred doneness.
  7. Transfer the steak to a cutting board, cover loosely with foil, and let rest for 10 minutes.
  8. Slice the steak against the grain into thick pieces. Serve with chimichurri sauce spooned over or on the side.

Notes

Let the steak come to room temperature before cooking for even doneness. Use coarse salt for a better crust. Rest the steak after cooking to keep it juicy. If fat crisps too fast, move steak to cooler spot or reduce heat. Chimichurri sauce tastes better if made ahead and allowed to meld.

Nutrition

Keywords: Brazilian picanha steak, chimichurri sauce, grilled steak, easy steak recipe, barbecue, Brazilian cuisine, steak with sauce

Find it online: https://blairrecipes.com/flavorful-brazilian-picanha-steak-recipe-with-easy-chimichurri-sauce/