Grilled Brazilian-Style Picanha Steak with Chimichurri Sauce

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

Juicy picanha steak grilled over high heat and served with a vibrant, herbaceous chimichurri sauce for a classic Brazilian BBQ experience. This brazilian-inspired bbq & smoked ready in about 35 minutes blends coarse sea salt, olive oil, fresh parsley, finely chopped 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 550 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.

Prep: 15 min Cook: 20 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 450°F). Score the fat cap of 1 picanha steak in a crosshatch pattern, then rub the entire steak with 2 tbsp coarse sea salt and 2 tbsp olive oil.
  2. Step 2: Place the steak fat side down on the hot grill and sear for 6-8 minutes until fat renders and becomes crisp. Flip and grill the meat side for 5-7 minutes for medium-rare, adjusting time for desired doneness.
  3. Step 3: While the steak rests for 10 minutes, make chimichurri by mixing 1/2 cup finely chopped fresh parsley, 1/4 cup chopped fresh cilantro, 3 minced garlic cloves, 2 tbsp red wine vinegar, 1/3 cup olive oil, 1/2 tsp red pepper flakes, 1 tsp salt, and 1 tsp black pepper in a bowl.
  4. Step 4: Slice the rested steak against the grain into thin slices and serve drizzled with the fresh chimichurri sauce.

Frequently asked questions

How long does Grilled Brazilian-Style Picanha Steak with Chimichurri Sauce take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Grilled Brazilian-Style Picanha Steak 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 Grilled Brazilian-Style Picanha Steak 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 Grilled Brazilian-Style Picanha Steak 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 Grilled Brazilian-Style Picanha Steak with Chimichurri Sauce?

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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