Fire-Roasted Picanha with Chimichurri Sauce
A classic Brazilian cut of beef, Picanha, fire-roasted to perfection and served with a vibrant homemade chimichurri sauce. This brazilian-inspired beef ready in about 40 minutes blends Picanha beef roast, Coarse sea salt, packed Fresh parsley 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 450 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.
Ingredients
- 2 lbs Picanha beef roast
- 2 tbsp Coarse sea salt
- 1 cup, packed Fresh parsley
- 1/2 cup, packed Fresh cilantro
- 4, minced Garlic cloves
- 3 tbsp Red wine vinegar
- 1/2 cup Extra virgin olive oil
- 1/2 tsp Red pepper flakes
- 1/2 tsp Black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat grill to high heat (about 450°F). Score the fat cap of the 2 lbs Picanha beef roast in a crosshatch pattern, then generously rub it all over with 2 tbsp coarse sea salt. Let rest at room temperature for 15 minutes.
- Step 2: Place the Picanha fat side down on the hot grill and sear for 5 minutes until the fat is golden and crispy, then flip and grill the meat side for another 10-12 minutes for medium-rare, turning every 3-4 minutes to avoid flare-ups.
- Step 3: While the beef rests, 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 pepper flakes, and 1/2 tsp black pepper in a food processor and pulse until finely chopped but still textured, forming the chimichurri sauce.
- Step 4: Let the Picanha rest for 10 minutes before slicing thinly against the grain. Serve with a generous spoonful of chimichurri drizzled over each slice.
Frequently asked questions
How long does Fire-Roasted Picanha with Chimichurri Sauce take to make?
Total time is about 40 minutes (20 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Fire-Roasted 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 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 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 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.
