Authentic Brazilian Picanha Steak

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

This classic Brazilian cut features a crispy fat cap that bastes the meat during grilling, delivering unparalleled tenderness and flavor with minimal seasoning. This Brazilian-inspired beef recipe, ready in about 39 minutes, pairs Picanha steak (top sirloin cap), Kosher salt, Freshly ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 24 min Serves 4 Brazilian cuisine 380 cal/serving

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Ingredients

2 lbs Picanha steak (top sirloin cap)
1.5 tsp Kosher salt
1 tsp Freshly ground black pepper

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Instructions

Step 1: Pat the 2 lbs picanha steak dry with paper towels, then season both sides evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Place the steak on the grill with the fat cap facing upward to allow the fat to render and baste the meat.
Step 2: Preheat your grill to medium-high (375°F) and cook the steak for 10-12 minutes per side, turning once, until the internal temperature reaches 120°F for rare (125°F for medium-rare) when measured with an instant-read thermometer inserted into the thickest part.
Step 3: Remove the steak from the grill and let it rest on a cutting board for 10 minutes before slicing against the grain into 1/2-inch thick pieces to lock in juices.