Grilled Brazil-Style Picanha with Garlic Chimichurri
Succulent picanha steak grilled to perfection and served with a vibrant garlic chimichurri sauce, inspired by Brazilian churrasco traditions. This brazilian-inspired beef ready in about 45 minutes pairs picanha steak (top sirloin cap), coarse sea salt, packed, chopped fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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
- 1 cup packed, chopped fresh parsley
- 1/2 cup packed, chopped fresh cilantro
- 4, minced garlic cloves
- 2 tbsp red wine vinegar
- 1/3 cup olive oil
- 1/2 tsp red pepper flakes
- 1 tsp black pepper
- 1 tsp kosher salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat a grill to high heat (about 450°F). Score the fat cap of 2 lbs picanha steak in a diamond pattern with a sharp knife, being careful not to cut into the meat.
- Step 2: Rub 2 tbsp coarse sea salt evenly over the fat side of the steak. Let the steak rest at room temperature for 20 minutes.
- Step 3: While the steak rests, prepare the chimichurri by combining 1 cup chopped fresh parsley, 1/2 cup chopped fresh cilantro, 4 minced garlic cloves, 2 tbsp red wine vinegar, 1/3 cup olive oil, 1/2 tsp red pepper flakes, 1 tsp black pepper, and 1 tsp kosher salt in a bowl. Stir well and set aside.
- Step 4: Place the steak fat side down on the hot grill and cook for 5-6 minutes until the fat renders and crisps. Flip the steak and grill the meat side for another 5-7 minutes for medium rare, adjusting time for desired doneness.
- Step 5: Remove the steak from the grill and let rest for 10 minutes before slicing against the grain. Serve with a generous spoonful of garlic chimichurri on top.
Frequently asked questions
How long does Grilled Brazil-Style Picanha with Garlic Chimichurri take to make?
Total time is about 45 minutes (30 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 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 coarse sea salt from drying out.
Can I substitute ingredients in Grilled Brazil-Style 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 Grilled Brazil-Style 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 Grilled Brazil-Style Picanha with Garlic 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.
