Grilled Brazil-Style Picanha with Chimichurri

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

Juicy Brazilian-style grilled picanha steak seasoned simply and served with a vibrant herbaceous chimichurri sauce. This brazilian-inspired beef ready in about 30 minutes pairs coarse kosher salt, freshly ground black pepper, finely chopped fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill to high heat (about 500°F). Score the fat cap of the 2 lb picanha steak in a crosshatch pattern about 1/4-inch deep. Rub the steak all over with 2 tbsp coarse kosher salt and 1 tsp freshly ground black pepper.
  2. Step 2: Place the steak fat side down on the hot grill and sear for 6-8 minutes until the fat crisps and renders. Flip and grill the meat side for 5-7 minutes for medium rare, or longer for preferred doneness.
  3. Step 3: Remove steak from grill and let rest for 10 minutes before slicing against the grain into 1/4-inch thick slices.
  4. Step 4: While steak rests, combine 1 cup finely chopped fresh parsley, 1/2 cup chopped cilantro, 2 tbsp chopped oregano, 3 minced garlic cloves, 3 tbsp red wine vinegar, 1/2 tsp salt, 1/2 tsp red pepper flakes, and 1/2 cup olive oil in a bowl. Stir well to make chimichurri sauce.
  5. Step 5: Serve sliced picanha with generous spoonfuls of chimichurri drizzled over or on the side for dipping.

Frequently asked questions

How long does Grilled Brazil-Style Picanha with 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 Grilled Brazil-Style Picanha with 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 coarse kosher salt from drying out.

Can I substitute ingredients in Grilled Brazil-Style Picanha with 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 Grilled Brazil-Style Picanha with 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 Grilled Brazil-Style Picanha with Chimichurri?

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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