Charcoal Pit-Grilled Picanha with Chimichurri Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Traditional Brazilian picanha steak slow-grilled over charcoal for tender, smoky flavor, served with a vibrant herbaceous chimichurri sauce. This brazilian-inspired grilling ready in about 65 minutes blends picanha beef roast (top sirloin cap), coarse sea salt, garlic cloves, minced 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 480 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: 40 min Cook: 25 min Serves 4 Brazilian cuisine 480 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 65 minutes (40 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

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

Brazilian grilling 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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