Charcoal-Grilled Picanha with Garlic Chimichurri

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

Tender Brazilian-style picanha steak grilled over charcoal and served with a zesty garlic chimichurri sauce for a vibrant finish. This Brazilian recipe, ready in about 30 minutes, pairs picanha beef 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 520 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: 15 min Serves 4 Brazilian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a charcoal grill to medium-high heat, aiming for about 450°F. Score the fat cap of the 2 pounds picanha steak in a crosshatch pattern with a sharp knife, then rub the steak evenly with 2 tablespoons 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 crisps and develops a deep golden color, then flip and grill the other side for 5-6 minutes for medium-rare doneness.
  3. Step 3: While the steak rests, combine 1 cup chopped fresh parsley, 1/2 cup chopped fresh cilantro, 4 minced garlic cloves, 3 tablespoons red wine vinegar, 1/3 cup extra virgin olive oil, 1/4 teaspoon red pepper flakes, and 1 teaspoon freshly ground black pepper in a bowl. Stir well until the chimichurri sauce is vibrant and emulsified.
  4. Step 4: Slice the rested steak against the grain into 1/2-inch thick slices and drizzle generously with garlic chimichurri before serving.

Frequently asked questions

How long does Charcoal-Grilled Picanha with Garlic Chimichurri 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 Garlic Chimichurri?

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 steak from drying out.

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

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 Chimichurri 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 Chimichurri?

Brazilian brazilian 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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