Fire-Grilled Picanha with Sea Salt and Garlic

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

A traditional Brazilian churrasco style steak featuring tender picanha beef grilled over an open flame with simple seasoning to highlight its natural flavor. This brazilian-inspired beef ready in about 35 minutes pairs pounds picanha beef rump cap, tablespoons coarse sea salt, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 20 min Serves 4 Brazilian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your grill or grill pan to medium-high heat, approximately 450°F. While heating, score the fat cap of the 2 pounds picanha beef rump cap in a crosshatch pattern without cutting into the meat.
  2. Step 2: Rub 2 tablespoons coarse sea salt evenly over the entire surface of the picanha, then drizzle 2 tablespoons olive oil and rub in 4 minced garlic cloves until the meat is well coated.
  3. Step 3: Place the beef fat-side down on the hot grill and cook for 5-7 minutes until the fat renders and becomes crispy and golden brown.
  4. Step 4: Flip the meat and grill the other side for an additional 7-10 minutes, turning occasionally, until an internal temperature of 130°F for medium-rare is reached.
  5. Step 5: Remove from grill, tent with foil, and rest for 10 minutes before slicing thinly against the grain to serve.

Frequently asked questions

How long does Fire-Grilled Picanha with Sea Salt and Garlic take to make?

Total time is about 35 minutes (15 min prep + 20 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 Sea Salt and Garlic?

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 pounds picanha beef rump cap from drying out.

Can I substitute ingredients in Fire-Grilled Picanha with Sea Salt and Garlic?

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 Sea Salt and Garlic 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 Sea Salt and Garlic?

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.

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