Charcoal Pit-Grilled Picanha with Chimichurri Sauce

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Traditional Brazilian picanha steak slow-grilled over charcoal for tender, smoky flavor, served with a vibrant herbaceous chimichurri sauce. This Brazilian-inspired grilling recipe, ready in about 65 minutes, pairs picanha beef roast (top sirloin cap), 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 roast (top sirloin cap)
• 2 tbsp coarse sea salt
• 4 garlic cloves, minced
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp red wine vinegar
• 1/4 cup extra virgin olive oil
• 1/4 tsp red pepper flakes
• 1 tsp black pepper

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Trim the fat cap of the 2 lbs picanha beef roast into a thick layer but keep it attached; score the fat in a diamond pattern. Sprinkle 2 tbsp coarse sea salt evenly over the fat and meat sides. Let rest at room temperature for 30 minutes.
2. Step 2: Prepare the chimichurri by combining 4 minced garlic cloves, 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 2 tbsp red wine vinegar, 1/4 cup extra virgin olive oil, 1/4 tsp red pepper flakes, and 1 tsp black pepper in a bowl. Stir well and let sit for 20 minutes to meld flavors.
3. Step 3: Preheat a charcoal grill to medium-high heat (about 450°F). Place the picanha fat side down on the grill and cook for 8-10 minutes until the fat renders and edges turn crispy and golden.
4. Step 4: Flip the picanha and continue grilling for another 10-12 minutes, turning every 3-4 minutes to develop an even crust; cook until internal temperature reaches 130°F for medium rare.
5. Step 5: Remove the picanha from the grill and let rest for 10 minutes. Slice against the grain into thin strips and serve with the vibrant chimichurri sauce spooned over the top.