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Flavorful Brazilian Picanha Recipe with Easy Zesty Chimichurri Sauce

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A juicy and tender Brazilian picanha steak grilled to perfection with a thick fat cap and served with a fresh, zesty chimichurri sauce. Perfect for backyard barbecues and quick weeknight meals.

Ingredients

Scale
  • 2–3 pounds (900–1350 grams) picanha beef roast with thick fat cap
  • Coarse sea salt (Maldon or fleur de sel recommended)
  • 1 cup packed fresh parsley, chopped
  • 1/2 cup fresh cilantro, chopped
  • 3–4 garlic cloves, minced
  • 2 tablespoons red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1/2 teaspoon red chili flakes (optional)
  • 1 tablespoon freshly squeezed lemon juice
  • Freshly ground black pepper, to taste
  • 1/2 teaspoon smoked paprika (optional)

Instructions

  1. Pat the picanha beef dry with paper towels. Score the fat cap lightly in a crosshatch pattern about 1/4 inch deep to help render the fat and crisp it up.
  2. Season the beef generously on both sides with coarse sea salt. Let it rest at room temperature for 20 minutes before grilling.
  3. While the meat rests, combine chopped parsley, cilantro, minced garlic, red wine vinegar, extra virgin olive oil, lemon juice, red chili flakes, black pepper, and smoked paprika (if using) in a mixing bowl. Stir well and set aside to let flavors meld.
  4. Preheat your grill or grill pan to medium-high heat (about 400°F / 200°C). If using charcoal, wait until coals are glowing and covered with white ash.
  5. Place the picanha fat side down on the grill first. Cook for 8-10 minutes until the fat is golden and crispy, rendering its flavorful juices.
  6. Flip the picanha and grill the meat side for another 10-12 minutes for medium-rare (internal temperature of 130°F / 54°C). Adjust cooking time for preferred doneness, using a meat thermometer to check.
  7. Remove the picanha from heat and let it rest for 10 minutes to allow juices to redistribute.
  8. Slice the picanha against the grain into thin strips and serve with generous spoonfuls of chimichurri sauce on top or on the side.

Notes

Do not trim the fat cap as it bastes the meat and keeps it tender. Score the fat cap lightly without cutting too deep to avoid losing juices. Let the meat rest after grilling to keep it juicy. Chop herbs by hand for chimichurri to preserve texture. Let chimichurri sit for at least 30 minutes before serving for best flavor. If no grill is available, roast fat side up in a 425°F (220°C) oven for 25 minutes and broil briefly to crisp the fat.

Nutrition

Keywords: picanha, Brazilian steak, chimichurri sauce, grilled beef, backyard barbecue, easy steak recipe, zesty sauce, smoky steak

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