Churrasco-Grilled Picanha with Chimichurri Sauce
A classic Brazilian steakhouse cut, picanha is flame-grilled to juicy perfection and served with a fresh, tangy chimichurri sauce to complement the rich beef flavor. This brazilian-inspired beef ready in about 35 minutes blends picanha beef roast, coarse sea salt, olive oil 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 550 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.
Ingredients
- 2 lbs picanha beef roast
- 2 tbsp coarse sea salt
- 2 tbsp olive oil
- 1 cup, finely chopped fresh parsley
- 1/2 cup, finely chopped fresh cilantro
- 4, minced garlic cloves
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes
- 1/2 cup olive oil for sauce
- to taste salt
- to taste black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat a charcoal grill or gas grill to high heat, about 500°F. Score the fat cap of the 2 lbs picanha beef roast in a diamond pattern without cutting into the meat, then rub the entire roast with 2 tbsp coarse sea salt.
- Step 2: Place the picanha fat-side down on the grill and cook for 5-7 minutes until the fat crisps and renders, then flip and grill the other side for 7-10 minutes until the internal temperature reaches 130°F for medium-rare.
- Step 3: While the beef rests for 10 minutes, prepare the chimichurri by combining 1 cup finely chopped fresh parsley, 1/2 cup finely chopped fresh cilantro, 4 minced garlic cloves, 2 tbsp red wine vinegar, 1/2 tsp red pepper flakes, 1/2 cup olive oil, and salt and black pepper to taste in a bowl. Stir well until fragrant and slightly emulsified.
- Step 4: Slice the rested picanha against the grain into thin slices and serve drizzled with the vibrant chimichurri sauce for a bright, herbaceous contrast to the smoky, juicy beef.
Frequently asked questions
How long does Churrasco-Grilled Picanha with Chimichurri Sauce take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Churrasco-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 Churrasco-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 Churrasco-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 Churrasco-Grilled Picanha with Chimichurri Sauce?
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.
