Grilled Picanha Steak
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Additional Time
5 mins
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Total Time
30 mins
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Servings
8 people
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Calories
1406 kcal
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Course
Main Course
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Cuisine
Brazilian
Grilled Picanha Steak
Description
This recipe uses USDA Choice picanha roast, also known as top sirloin cap or rump cap, prized for tenderness and flavor with its thick fat cap left intact. The fat is scored in a crosshatch pattern to promote even rendering and crisping without cutting through the meat. The roast is sliced into steaks 1.5 to 2 inches thick, sliced on an angle across muscle fibers to maximize tenderness.
Each steak is folded and skewered with the fat side facing outward, then liberally seasoned with rock salt. The steaks rest at room temperature while the grill is prepared. Cooking on a charcoal grill with a two-zone setup facilitates searing and indirect finishing. The result is a richly flavored steak with a crisp, golden fat crust and a tender interior.
Traditionally served with chimichurri—a vibrant sauce of olive oil, red wine vinegar, fresh parsley, garlic, and chili—this steak is complemented by the tang and herbal notes. Lime wedges add fresh acidity. Picanha also freezes well, and leftovers store for several days refrigerated. Reheating requires care to maintain juiciness, ideally with added moisture.
Ingredients
- 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 rock salt or 1 tablespoon per pound of meat
SERVE WITH:
- chimichurri sauce Recipe in the notes (OPTIONAL)
- lime wedges
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
- Keep the fat cap fully intact and score it lightly in a crosshatch pattern to help render the fat during grilling.
- Use USDA Choice or equivalent picanha cuts; no need to pay extra for USDA Prime or Wagyu for tenderness in this cut.
- Prepare chimichurri by mixing olive oil, red wine vinegar, finely chopped parsley, minced garlic, deseeded chopped red chili, dried oregano, coarse salt, and black pepper; let it rest 10 minutes to 1 hour for flavor melding.
- Chimichurri can be made up to 24 hours in advance and refrigerated covered.
- Store grilled steaks in an airtight container in the refrigerator for up to 3 days; freeze for up to 2 months in sealed containers.
- For reheating, microwave in 30-second intervals at medium heat, flipping and adding a bit of water or steak sauce to maintain moisture; note reheated steaks won’t remain medium-rare.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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