Charcoal-Grilled Picanha with Garlic Chimichurri Sauce

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

Juicy Brazilian-style picanha steak grilled over charcoal and served with a vibrant garlic chimichurri sauce bursting with fresh herbs and tangy vinegar. This brazilian-inspired bbq & smoked ready in about 30 minutes blends tablespoon coarse sea salt, fresh garlic cloves, minced, fresh flat-leaf parsley, chopped 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.

Prep: 15 min Cook: 15 min Serves 4 Brazilian cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a charcoal grill to medium-high heat, about 450°F. Score the fat cap of the 2 pounds picanha steak with shallow diagonal cuts 1 inch apart, then rub the entire steak generously with 1 tablespoon coarse sea salt.
  2. Step 2: Place the picanha steak fat side down directly over the hot coals and grill for 6-7 minutes until the fat crisps and develops deep golden spots, then flip and grill the meat side for 5-6 minutes until medium-rare (internal temperature 130°F), adjusting time for desired doneness. Remove from grill and let rest for 10 minutes.
  3. Step 3: While the steak rests, combine 4 minced garlic cloves, 1/2 cup chopped fresh flat-leaf parsley, 2 tablespoons chopped fresh oregano, 3 tablespoons red wine vinegar, 1/2 cup extra virgin olive oil, 1/4 teaspoon red pepper flakes, and 1/2 teaspoon freshly ground black pepper in a bowl. Whisk until emulsified and vibrant.
  4. Step 4: Slice the rested picanha against the grain into 1/2-inch thick pieces and serve with a generous drizzle of the garlic chimichurri sauce to bring bright, fresh flavor to the smoky, tender beef.

Equipment for this recipe

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Frequently asked questions

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