Churrasco-Style Fire-Roasted Picanha with Chimichurri

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

Juicy, flame-grilled Brazilian picanha steak served with a vibrant, herbaceous chimichurri sauce that balances smoky and fresh flavors. This brazilian-inspired bbq & smoked ready in about 30 minutes pairs picanha beef steak (top sirloin cap), coarse sea salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 15 min Cook: 15 min Serves 4 Brazilian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a charcoal or gas grill to high heat (around 450°F). Score the fat cap on the 2 lbs picanha beef steak in a crosshatch pattern without cutting into the meat. Season all over with 2 tbsp coarse sea salt and 1 tsp black pepper.
  2. Step 2: Place the picanha fat-side down on the hot grill and cook for 5-6 minutes until the fat crisps and renders, then flip and grill the meat side for another 5 minutes for medium-rare, adjusting time for desired doneness.
  3. Step 3: While the steak cooks, combine 1 cup fresh parsley, 1/2 cup fresh cilantro, 4 minced garlic cloves, 3 tbsp red wine vinegar, 1/2 cup extra virgin olive oil, 1/2 tsp red chili flakes, and 1 tsp salt in a food processor. Pulse until finely chopped but still slightly chunky to make chimichurri sauce.
  4. Step 4: Remove the steak from the grill and let it rest for 10 minutes to retain juices. Slice the picanha against the grain into thin strips and serve immediately with generous spoonfuls of the vibrant chimichurri sauce on top.

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Frequently asked questions

How long does Churrasco-Style Fire-Roasted Picanha with 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-Style Fire-Roasted Picanha with 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 coarse sea salt from drying out.

Can I substitute ingredients in Churrasco-Style Fire-Roasted Picanha with 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-Style Fire-Roasted Picanha with 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-Style Fire-Roasted Picanha with Chimichurri?

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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