Fire-Grilled Picanha with Brazilian Chimichurri

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

A traditional Brazilian churrasco cut of beef, fire-grilled to perfection and paired with a vibrant, herbaceous chimichurri sauce. This brazilian-inspired bbq & smoked ready in about 30 minutes pairs picanha beef roast (top sirloin cap), coarse sea salt, finely chopped fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a charcoal or gas grill to high heat, about 500°F. Score the fat cap of the 2 lbs picanha beef roast in a crosshatch pattern and generously rub 2 tbsp coarse sea salt all over the meat.
  2. Step 2: Place the picanha on the grill fat side down and cook for 6-7 minutes until the fat crisps and develops a golden crust. Flip and grill the other side for 5-6 minutes for medium-rare, adjusting time for desired doneness. Remove from heat and let rest for 10 minutes.
  3. Step 3: Meanwhile, in a bowl combine 1 cup finely chopped fresh parsley, 1/2 cup finely chopped fresh cilantro, 4 minced garlic cloves, 3 tbsp red wine vinegar, 1/2 cup extra virgin olive oil, 1/2 tsp red pepper flakes, and 1/2 tsp black pepper. Stir until well incorporated to make the chimichurri sauce.
  4. Step 4: Slice the rested picanha against the grain into 1/4-inch thick slices and serve drizzled generously with the chimichurri sauce for a bright, herby contrast to the smoky beef.

Frequently asked questions

How long does Fire-Grilled Picanha with Brazilian 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 Fire-Grilled Picanha with Brazilian 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 Fire-Grilled Picanha with Brazilian 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 Fire-Grilled Picanha with Brazilian 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 Fire-Grilled Picanha with Brazilian 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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