Fire-Roasted Picanha with Garlic Chimichurri

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy Brazilian picanha steak fire-roasted and served with a vibrant garlic chimichurri sauce packed with fresh herbs and tangy vinegar. This Brazilian-inspired barbecue recipe, ready in about 30 minutes, pairs picanha steak (top sirloin cap), kosher salt, olive oil 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: 15 min Serves 4 Brazilian cuisine 480 cal/serving

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Ingredients

2 pounds picanha steak (top sirloin cap)
1 tablespoon kosher salt
2 tablespoons olive oil
1/2 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
2 tablespoons fresh oregano, chopped
4 garlic cloves, minced
2 tablespoons red wine vinegar
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra virgin olive oil

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Instructions

Step 1: Preheat grill or broiler to high heat (about 500°F). Score the fat cap of the 2 pounds picanha steak in a diamond pattern, then rub 1 tablespoon kosher salt evenly over the entire steak.
Step 2: Place the picanha on the grill fat side down and cook for 5-6 minutes until the fat crisps and starts to render. Flip the steak and continue grilling for 4-5 minutes on the other side for medium rare, until an internal temperature of 130°F is reached.
Step 3: While the steak rests for 10 minutes, combine 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 2 tablespoons chopped fresh oregano, 4 minced garlic cloves, 2 tablespoons red wine vinegar, 1/2 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Slowly whisk in 1/4 cup extra virgin olive oil until emulsified.
Step 4: Slice the rested picanha against the grain into thin pieces and spoon the garlic chimichurri sauce over the top before serving.