Charcoal-Grilled Brazilian Picanha with Chimichurri Sauce
Tender and juicy picanha steak grilled over natural wood charcoal and served with a vibrant, herbaceous chimichurri sauce. This brazilian-inspired beef ready in about 30 minutes blends tablespoons coarse sea salt, olive oil, packed fresh parsley into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 2 pounds picanha beef roast (top sirloin cap)
- 2 tablespoons coarse sea salt
- 1/4 cup olive oil
- 1 cup packed fresh parsley
- 1/2 cup packed fresh cilantro
- 4, minced garlic cloves
- 3 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat your charcoal grill until the coals are covered with white ash and the temperature reaches about 450°F. Meanwhile, trim excess silver skin from 2 pounds of picanha beef roast and rub evenly with 2 tablespoons of coarse sea salt.
- Step 2: Place the picanha fat side down on the hot grill and cook for 6-7 minutes until the fat crisps and caramelizes, then flip and grill the meat side for another 6-8 minutes for medium-rare doneness.
- Step 3: Remove the steak from the grill, tent with foil, and let it rest for 10 minutes to retain juices.
- Step 4: While the steak rests, prepare chimichurri by blending 1 cup fresh parsley, 1/2 cup fresh cilantro, 4 minced garlic cloves, 3 tablespoons red wine vinegar, 1/4 cup olive oil, 1/2 teaspoon red pepper flakes, 1/2 teaspoon black pepper, and 1/2 teaspoon salt in a food processor until finely chopped but not pureed.
- Step 5: Slice the rested picanha against the grain into 1/2-inch thick slices and serve generously drizzled with the chimichurri sauce.
Frequently asked questions
How long does Charcoal-Grilled Brazilian Picanha with Chimichurri Sauce take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Charcoal-Grilled Brazilian Picanha with Chimichurri Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Charcoal-Grilled Brazilian Picanha with Chimichurri Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Charcoal-Grilled Brazilian Picanha with Chimichurri Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Charcoal-Grilled Brazilian Picanha with Chimichurri Sauce?
Brazilian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
