Fire-Roasted Brazilian Picanha with Chimichurri Sauce

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

A traditional Brazilian churrasco cut, picanha is fire-roasted to perfection and served with a vibrant, herby chimichurri sauce to brighten every bite. This brazilian-inspired beef ready in about 30 minutes blends picanha (top sirloin cap) steak, kosher salt, black pepper 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 480 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.

Prep: 15 min Cook: 15 min Serves 4 Brazilian cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat a charcoal grill or set a gas grill to high heat around 500°F. Score the fat side of the 2 lbs picanha steak in a crosshatch pattern without cutting into the meat, and rub all over with 2 tbsp kosher salt and 1 tbsp black pepper.
  2. Step 2: Place the picanha fat side down directly over the hottest part of the grill and sear for 6-7 minutes until the fat crisps and renders, then flip and cook for an additional 5-6 minutes for medium rare, adjusting time for desired doneness.
  3. Step 3: Remove the steak from the grill and let it rest for 10 minutes uncovered to redistribute juices.
  4. Step 4: Meanwhile, make the chimichurri sauce by combining 1 cup finely chopped flat-leaf parsley, 2 tbsp fresh oregano, 4 minced garlic cloves, 3 tbsp red wine vinegar, 1/2 tsp red pepper flakes, and 1/2 cup extra virgin olive oil in a bowl; stir well and season with salt to taste.
  5. Step 5: Slice the rested picanha against the grain into 1/4-inch thick slices and serve topped with the vibrant chimichurri sauce.

Frequently asked questions

How long does Fire-Roasted Brazilian Picanha with Chimichurri Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Fire-Roasted Brazilian 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 Fire-Roasted Brazilian 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 Fire-Roasted Brazilian 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 Fire-Roasted Brazilian 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.

Related recipes