Fire-Roasted Picanha with Garlic Chimichurri

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

Juicy Brazilian picanha steak fire-roasted and served with a vibrant garlic chimichurri sauce packed with fresh herbs and tangy vinegar. This brazilian-inspired bbq & smoked ready in about 30 minutes pairs pounds picanha steak (top sirloin cap), tablespoon kosher salt, tablespoons 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Slice the rested picanha against the grain into thin pieces and spoon the garlic chimichurri sauce over the top before serving.

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Frequently asked questions

How long does Fire-Roasted Picanha with Garlic 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-Roasted Picanha with Garlic 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 tablespoon kosher salt from drying out.

Can I substitute ingredients in Fire-Roasted Picanha with Garlic 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-Roasted Picanha with Garlic 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-Roasted Picanha with Garlic 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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