Charcoal-Grilled Picanha with Garlic and Sea Salt
Succulent Brazilian-style picanha steak grilled over charcoal with garlic and sea salt for a smoky, tender experience. This brazilian-inspired beef ready in about 41 minutes pairs picanha beef cut, coarse sea salt, garlic cloves, minced 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.
Ingredients
- 2 lbs picanha beef cut
- 2 tbsp coarse sea salt
- 4 cloves garlic cloves, minced
- 2 tbsp olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Prepare your charcoal grill to medium-high heat, approximately 450°F, ensuring the coals are glowing red with a thin layer of ash.
- Step 2: Score the fat side of the 2 lbs picanha beef cut into 1/2-inch diamond patterns without cutting into the meat. Rub the meat evenly with 2 tbsp coarse sea salt and 4 minced garlic cloves, massaging it into the surface.
- Step 3: Drizzle 2 tbsp olive oil over the meat and let it rest at room temperature for 20 minutes to absorb the flavors.
- Step 4: Place the picanha fat side down on the grill and cook for 6-8 minutes until the fat is crispy and golden brown.
- Step 5: Flip the meat and grill the other side for an additional 6-8 minutes for medium-rare doneness, or until an internal temperature of 130°F is reached.
- Step 6: Remove the picanha from the grill, cover loosely with foil, and let rest for 10 minutes before slicing against the grain into thin strips for serving.
Frequently asked questions
How long does Charcoal-Grilled Picanha with Garlic and Sea Salt take to make?
Total time is about 41 minutes (25 min prep + 16 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 Garlic and Sea Salt?
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 beef cut from drying out.
Can I substitute ingredients in Charcoal-Grilled Picanha with Garlic and Sea Salt?
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 Garlic and Sea Salt 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 Garlic and Sea Salt?
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.
