Flame-Grilled Picanha with Chimichurri Sauce
This Brazilian-style picanha steak is flame-grilled to perfection and served with a vibrant, fresh chimichurri sauce that balances smoky meat with herbaceous zest. This brazilian-inspired beef ready in about 27 minutes blends picanha steak, coarse sea salt, olive oil 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.
Ingredients
- 1.5 lb picanha steak
- 2 tsp coarse sea salt
- 2 tbsp olive oil
- 1 cup, finely chopped fresh parsley
- 1/2 cup, finely chopped fresh cilantro
- 2 tbsp, finely chopped fresh oregano
- 3, minced garlic cloves
- 3 tbsp red wine vinegar
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat your grill to high heat around 450°F. Score the fat cap of the 1.5 lb picanha steak in a diamond pattern and rub 2 tsp coarse sea salt all over the meat, including the fat side.
- Step 2: Place the steak fat-side down on the hot grill and cook for 5-6 minutes until the fat renders and crisps, then flip and grill the other side for 4-5 minutes for medium-rare doneness.
- Step 3: While the steak rests, mix 1 cup finely chopped fresh parsley, 1/2 cup cilantro, 2 tbsp oregano, 3 minced garlic cloves, 3 tbsp red wine vinegar, 2 tbsp water, 2 tbsp olive oil, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl until emulsified and fragrant.
- Step 4: Slice the rested picanha steak against the grain into thin strips and serve drizzled with the fresh chimichurri sauce.
Frequently asked questions
How long does Flame-Grilled Picanha with Chimichurri Sauce take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Flame-Grilled 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 Flame-Grilled 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 Flame-Grilled 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 Flame-Grilled 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.
