Flame-Grilled Picanha with Sea Salt and Garlic
A traditional Brazilian churrasco dish featuring tender flame-grilled picanha steak seasoned with sea salt and garlic, served sliced to highlight its juicy texture. This brazilian-inspired beef ready in about 30 minutes pairs picanha steak (top sirloin cap), coarse sea salt, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.
Ingredients
- 2 lbs picanha steak (top sirloin cap)
- 2 tbsp coarse sea salt
- 4 cloves garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp black pepper, freshly ground
Instructions
- Step 1: Preheat a grill or grill pan to high heat (about 450°F). Pat dry 2 lbs picanha steak and rub evenly with 2 tbsp olive oil, 4 minced garlic cloves, and 2 tbsp coarse sea salt, pressing the seasoning into the meat.
- Step 2: Place the picanha on the grill, fat side down first, and cook for 5 minutes until the fat crisps and caramelizes. Flip and grill for an additional 7-8 minutes until medium rare (130°F internal temperature), turning once more for even cooking.
- Step 3: Remove the steak and let it rest on a cutting board for 10 minutes. Slice against the grain into 1/4-inch thick slices, sprinkle with 1 tsp freshly ground black pepper, and serve immediately.
Frequently asked questions
How long does Flame-Grilled Picanha with Sea Salt and Garlic 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 Flame-Grilled Picanha with Sea Salt and Garlic?
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 coarse sea salt from drying out.
Can I substitute ingredients in Flame-Grilled Picanha with Sea Salt and Garlic?
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 Sea Salt and Garlic 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 Sea Salt and Garlic?
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.
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