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Flavorful Brazilian Picanha Steak Recipe with Easy Chimichurri Sauce

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A traditional Brazilian picanha steak grilled to perfection with a crispy fat cap, served with a fresh and vibrant chimichurri sauce. Quick and easy to prepare, this recipe is perfect for entertaining and everyday meals.

Ingredients

Scale
  • 2 to 2.5 pounds (900g to 1.1kg) picanha steak (top sirloin cap) with fat cap intact
  • Coarse sea salt (kosher salt works well) – just enough to generously season
  • Freshly ground black pepper (optional but recommended)
  • Olive oil, for brushing (use extra virgin for best flavor)
  • 1 cup fresh flat-leaf parsley, finely chopped (packed)
  • 3 to 4 cloves garlic, minced
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • Salt and freshly ground black pepper to taste
  • Optional: 1 tablespoon fresh lemon juice for brightness

Instructions

  1. Pat the picanha dry with paper towels. Score the fat cap in a crosshatch pattern about 1/4 inch deep; this helps render the fat and crisp it up.
  2. Brush the steak lightly with olive oil and season generously with coarse sea salt and freshly ground black pepper. Let it rest at room temperature for 30 minutes before grilling.
  3. While the steak rests, finely chop the parsley and garlic. In a bowl, combine parsley, garlic, red wine vinegar, olive oil, oregano, red pepper flakes, salt, and pepper. Stir well and taste—adjust seasoning or add lemon juice if using. Set aside to let the flavors meld.
  4. Preheat the grill to high heat (about 450°F / 230°C). If using charcoal, wait until the coals are covered with white ash. Oil the grates to prevent sticking.
  5. Place the steak fat side down first. Grill for about 6-7 minutes until the fat renders and crisps up nicely (watch for flare-ups).
  6. Flip the steak and cook the meat side for another 6-8 minutes for medium-rare doneness (internal temp of 130°F / 54°C). Adjust time if you prefer it rarer or more done.
  7. Remove the steak from the grill and tent loosely with foil. Let it rest for 10 minutes to allow juices to redistribute.
  8. Slice the steak against the grain into thick strips. Serve warm with a generous spoonful of chimichurri sauce on top or on the side.

Notes

Score the fat cap to help render fat and crisp it up. Rest the steak for 10 minutes after grilling to keep it juicy. Use a meat thermometer to achieve perfect medium-rare doneness at 130°F (54°C). Chimichurri sauce tastes best when made fresh or up to a day ahead. If no grill is available, sear in a cast iron skillet and finish in a 400°F oven for 5-7 minutes.

Nutrition

Keywords: picanha steak, Brazilian steak, chimichurri sauce, grilled steak, churrasco, easy steak recipe, backyard BBQ, South American cuisine

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