Print

Flavorful Brazilian Picanha Steak Recipe with Easy Chimichurri Sauce

brazilian picanha steak - featured image
Print Recipe

A quick and easy Brazilian picanha steak seared to perfection with a crispy fat cap, served with a zesty and fresh chimichurri sauce that balances the rich flavors.

Ingredients

Scale
  • 2–3 pounds picanha cut beef (top sirloin cap), fat cap intact
  • Coarse sea salt or kosher salt, to season generously
  • Freshly ground black pepper, to taste
  • 2 tablespoons olive oil (for searing)
  • 1 cup fresh flat-leaf parsley, finely chopped (packed)
  • 3–4 garlic cloves, minced
  • 2 tablespoons fresh oregano leaves, finely chopped (or 2 teaspoons dried oregano)
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon red pepper flakes
  • Salt and freshly ground black pepper, to taste
  • Optional: 1 small shallot, finely minced

Instructions

  1. Pat the picanha dry with paper towels. Score the fat cap lightly in a crosshatch pattern about 1/4 inch apart, being careful not to cut into the meat.
  2. Generously season both sides with coarse salt and freshly ground black pepper. Let it rest at room temperature for about 20 minutes.
  3. While the steak rests, combine chopped parsley, oregano, minced garlic, red pepper flakes, and shallot (if using) in a bowl.
  4. Stir in red wine vinegar, olive oil, salt, and pepper to taste. Mix well and let sit at room temperature for at least 30 minutes to meld flavors.
  5. Heat a cast iron skillet over medium-high heat and add 2 tablespoons olive oil. Let the pan get very hot until shimmering and almost smoking.
  6. Place the picanha fat side down first. Sear for about 5-7 minutes until the fat is golden brown and crispy. Use tongs to hold the steak upright if needed to render edges.
  7. Flip the steak and sear the meat side for about 4-5 minutes to develop a rich brown crust, adjusting time based on thickness.
  8. Use a meat thermometer to check internal temperature: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
  9. Transfer steak to a cutting board and loosely tent with foil. Let rest for 10 minutes to redistribute juices.
  10. Slice against the grain and serve topped with generous amounts of chimichurri sauce.

Notes

Score the fat cap lightly to help render the fat evenly. Resting the steak before and after cooking is essential for even cooking and juicy results. Use a heavy pan for steady heat and avoid turning the steak too often to maintain a good crust. Chimichurri tastes best after sitting for at least 30 minutes or longer. Optional grilling method adds smoky flavor.

Nutrition

Keywords: picanha, Brazilian steak, chimichurri sauce, steak recipe, easy steak, grilled steak, pan-seared steak, top sirloin cap

Find it online: https://cheerycrisp.com/flavorful-brazilian-picanha-steak-recipe-with-easy-chimichurri-sauce-2/