Charcoal-Grilled Picanha with Chimichurri Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A classic Brazilian barbecue featuring tender picanha steak grilled over charcoal and served with a vibrant chimichurri sauce. This brazilian-inspired bbq & smoked ready in about 30 minutes pairs picanha steak, coarse sea salt, fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

★ 4.5 (13 ratings) Prep: 15 min Cook: 15 min Serves 4 Brazilian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your charcoal grill to medium-high heat, about 400°F. Score the fat cap of the 2 lbs picanha steak in a diamond pattern with a sharp knife, then generously season both sides with 1 tbsp coarse sea salt.
  2. Step 2: Place the picanha steak fat side down on the grill and cook for 6-7 minutes until the fat renders and crisps, then flip and grill the other side for another 5-6 minutes for medium-rare doneness. Remove and let rest for 10 minutes.
  3. Step 3: Meanwhile, prepare chimichurri by combining 1 cup chopped fresh parsley, 1/2 cup chopped fresh cilantro, 4 minced garlic cloves, 2 tbsp red wine vinegar, 1/3 cup extra virgin olive oil, 1/2 tsp red pepper flakes, 1 tsp freshly ground black pepper, and 2 tbsp water in a bowl. Mix until well combined and let sit for at least 10 minutes.
  4. Step 4: Slice the rested picanha steak against the grain into thin slices and serve with generous spoonfuls of the chimichurri sauce on top or on the side.

Frequently asked questions

How long does Charcoal-Grilled Picanha with Chimichurri Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Charcoal-Grilled Picanha with Chimichurri Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep picanha steak from drying out.

Can I substitute ingredients in Charcoal-Grilled 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 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 Picanha with Chimichurri Sauce?

Brazilian bbq & smoked 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.

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