Churrasco-Grilled Picanha with Garlic Chimichurri
Tender picanha beef cap steak, flame-grilled churrasco style and served with a vibrant garlic and parsley chimichurri sauce. This brazilian-inspired beef ready in about 30 minutes pairs picanha beef cap steak, coarse sea salt, packed 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.
Ingredients
- 2 lbs picanha beef cap steak
- 2 tbsp coarse sea salt
- 1 cup, packed fresh parsley
- 4, peeled garlic cloves
- 3 tbsp red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 tsp red pepper flakes
- 1 tsp, freshly ground black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat your grill to high heat (about 450°F). Pat dry 2 lbs of picanha beef cap steak and generously rub the entire surface with 2 tbsp coarse sea salt, pressing it into the meat.
- Step 2: Place the picanha directly on the grill grates and cook for 5-6 minutes on each side for medium rare, turning once until a deep brown crust forms and meat feels firm but springy.
- Step 3: While the beef rests, prepare the chimichurri by finely chopping 1 cup packed fresh parsley and mincing 4 peeled garlic cloves.
- Step 4: In a bowl, whisk together the parsley, garlic, 3 tbsp red wine vinegar, 1/2 cup extra virgin olive oil, 1/2 tsp red pepper flakes, and 1 tsp freshly ground black pepper until emulsified.
- Step 5: Slice the rested picanha against the grain into thin strips and spoon the garlic chimichurri over the top before serving.
Frequently asked questions
How long does Churrasco-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 Churrasco-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 cap steak from drying out.
Can I substitute ingredients in Churrasco-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 Churrasco-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 Churrasco-Grilled Picanha with Garlic Chimichurri?
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.
