Grilled Picanha Steak

Name: Grilled Picanha Steak
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 8 people
Ingredients: 2-3 lbs picanha roast; 2-3 tablespoon of rock salt; chimichurri sauce; Lime wedges

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
5 mins
Total Time
30 mins
Servings
8 people
Calories
1406 kcal
Course
Main Course
Cuisine
Brazilian

Grilled Picanha Steak

Soren Pugh

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Grilled picanha steak is one of those easy Brazilian recipes full of juicy, melt-in-your-mouth flavors. The steaks are skewered and grilled until tender, then served with homemade chimichurri sauce and lime wedges. The fat cap keeps it incredibly moist and adds so much flavor! Check out also our picanha roast!

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Ingredients

Servings

2-3 lbs picanha roast I used USDA CHOICE because it is cheaper and is still tender (other names: top sirloin cap, rump cover, rump cap, or culotte). NOTE: Do NOT remove the fat cap! Because it is a tender cut, there is no need to pay more for a USDA prime and much less for a Wagyu.
2-3 tablespoon of rock salt or 1 tablespoon per pound of meat

SERVE WITH:

chimichurri sauce Recipe in the notes (OPTIONAL)
Lime wedges

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Instructions

SLICE THE PICANHA ROAST: Do NOT remove the fat cap!!! Instead, score the cap of fat in a crosshatch pattern, NOT cutting too deeply. Slice the roast into 1.5-2-inch steaks on an angle perpendicular to the fibers running diagonally through the picanha.
Depending on the size of your roast, it may yield 5 or more steaks. If you bought the picanha already sliced, you won’t need to slice it but score the fat cap!
SKEWER AND SEASON: Fold each picanha steak in half or C-shape and then skewer each through 2-metal skewers with the fat side down on the outside of the skewers. Next, season the steaks all over with the salt. Let them sit at room temperature while firing up your grill! NOTE: Depending how long or short your skewers are, skewer only 2-3 steaks per skewer/double-skewer!
PREP THE CHARCOAL GRILL: Clean the grates of your grill. Set a two-zone grilling (hot and cool zones) if you don’t have a rotisserie. Use lump charcoal to give the meat a more authentic profile flavor! Preheat your charcoal grill at high heat (500 degrees F OR 260 degrees C). Carefully, oil the grates of your grill!
GRILL THE PICANHA STEAKS: Place the steaks directly between your hot and cool zones. Make sure to flip the skewers every 2-3 minutes, closing the lid in between flipping. This will help the steaks to be cooked more evenly.
Begin to check their internal temperature with a meat thermometer after 15 minutes of cooking. It’ll take about 20-25 minutes to cook them to rare to medium-rare (125-130 degrees F (or 52-54 degrees C). The middle of the steaks will rare and the outside will be medium-rare.
LET THEM REST: Remove the meat skewers from the grill, tap them with the side of a knife to remove any extra rocks of salt (not dissolved), and let the steaks rest for 5 minutes, tented with a foil, before slicing to allow their juices to distribute.
SLICE AND SERVE: Use a sharp steak knife to slice the meat right off the skewer directly onto plates. Serve with chimichurri sauce and lime wedges on the side! NOTE: Brazilians usually eat the fat cap as well (it is flavorful) but you can make that choice for yourself.

Notes

CHIMICHURRI SAUCE
CHIMICHURRI SAUCE
CHIMICHURRI SAUCE
In a medium bowl, mix well:
In a medium bowl, mix well:
In a medium bowl, mix well:
In a medium bowl, mix well:
½ cup olive oil
½ cup olive oil
½ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons red wine vinegar
2 tablespoons red wine vinegar
½ cup finely chopped parsley
½ cup finely chopped parsley
½ cup finely chopped parsley
4 cloves garlic, minced
4 cloves garlic, minced
4 cloves garlic, minced
1 small red chili, de-seeded and finely chopped
1 small red chili, de-seeded and finely chopped
1 small red chili, de-seeded and finely chopped
¾ teaspoon dried oregano
¾ teaspoon dried oregano
¾ teaspoon dried oregano
1 teaspoon coarse salt
1 teaspoon coarse salt
1 teaspoon coarse salt
½ teaspoon of black pepper
½ teaspoon of black pepper
½ teaspoon of black pepper
Let the sauce sit for at least 10 minutes to 1 hour to release all of the flavors into the oil before using.
Let the sauce sit for at least 10 minutes to 1 hour to release all of the flavors into the oil before using.
Let the sauce sit for at least 10 minutes to 1 hour to release all of the flavors into the oil before using.
But you can prepare this easy recipe up to 24 hours ahead and chill it, covered, in the fridge.
But you can prepare this easy recipe up to 24 hours ahead and chill it, covered, in the fridge.
But you can prepare this easy recipe up to 24 hours ahead and chill it, covered, in the fridge.
The ingredients must be finely chopped, presenting a chunky texture.
The ingredients must be finely chopped, presenting a chunky texture.
The ingredients must be finely chopped, presenting a chunky texture.
Storage & reheating
Storage & reheating
Storage & reheating
Grilled picanha steaks make for great leftovers. Just follow these storage and reheating tips:
Grilled picanha steaks make for great leftovers. Just follow these storage and reheating tips:
Grilled picanha steaks make for great leftovers. Just follow these storage and reheating tips:
Fridge: Once completely cooled, transfer leftovers to an airtight container and store them in the fridge for up to 3 days.
Fridge: Once completely cooled, transfer leftovers to an airtight container and store them in the fridge for up to 3 days.
Fridge: Once completely cooled, transfer leftovers to an airtight container and store them in the fridge for up to 3 days.
Freezer: This easy freezer recipe can be transferred to a sealed plastic bag or airtight container and stored for up to 2 months.
Freezer:
Freezer:
Freezer:
This
This
This
easy freezer recipe
easy freezer recipe
easy freezer recipe
can be transferred to a
can be transferred to a
can be transferred to a
sealed
sealed
sealed
plastic bag or
plastic bag or
plastic bag or
airtight
airtight
airtight
container and stored for up to 2 months.
container and stored for up to 2 months.
container and stored for up to 2 months.
Thaw: Thaw the steaks in the fridge overnight if you want to reheat them the next day.
Thaw: Thaw the steaks in the fridge overnight if you want to reheat them the next day.
Thaw: Thaw the steaks in the fridge overnight if you want to reheat them the next day.
Reheating: You can reheat the steaks in the microwave in 30-second intervals on medium heat. Remember to flip them in between. It’s best to add a little water (or steak sauce) to a microwave-safe dish so they don’t dry out. Just know the steaks won’t be medium-rare again when you reheat them.
Reheating: You can reheat the steaks in the microwave in 30-second intervals on medium heat. Remember to flip them in between. It’s best to add a little water (or steak sauce) to a microwave-safe dish so they don’t dry out. Just know the steaks won’t be medium-rare again when you reheat them.
Reheating: You can reheat the steaks in the microwave in 30-second intervals on medium heat. Remember to flip them in between. It’s best to add a little water (or steak sauce) to a microwave-safe dish so they don’t dry out. Just know the steaks won’t be medium-rare again when you reheat them.
½ cup olive oil
2 tablespoons red wine vinegar
½ cup finely chopped parsley
4 cloves garlic, minced
1 small red chili, de-seeded and finely chopped
¾ teaspoon dried oregano
1 teaspoon coarse salt
½ teaspoon of black pepper
Fridge: Once completely cooled, transfer leftovers to an airtight container and store them in the fridge for up to 3 days.
Freezer: This easy freezer recipe can be transferred to a sealed plastic bag or airtight container and stored for up to 2 months.
Thaw: Thaw the steaks in the fridge overnight if you want to reheat them the next day.
Reheating: You can reheat the steaks in the microwave in 30-second intervals on medium heat. Remember to flip them in between. It’s best to add a little water (or steak sauce) to a microwave-safe dish so they don’t dry out. Just know the steaks won’t be medium-rare again when you reheat them.

Nutrition Information

Show Details

Calories 140.6kcal (7%) Protein 24.9g (50%) Fat 3.7g (6%) Saturated Fat 1.4g (7%) Polyunsaturated Fat 0.3g Monounsaturated Fat 1.5g Trans Fat 0.1g Cholesterol 69.2mg (23%) Sodium 1808.7mg (75%) Potassium 438.1mg (13%) Calcium 6.8mg (1%) Iron 2.7mg (15%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 1406 kcal

% Daily Value*

Calories	140.6kcal	7%
Protein	24.9g	50%
Fat	3.7g	6%
Saturated Fat	1.4g	7%
Polyunsaturated Fat	0.3g	2%
Monounsaturated Fat	1.5g	8%
Trans Fat	0.1g	5%
Cholesterol	69.2mg	23%
Sodium	1808.7mg	75%
Potassium	438.1mg	9%
Calcium	6.8mg	1%
Iron	2.7mg	15%