Grilled Brazilian-Style Picanha with Chimichurri
Succulent grilled picanha steak seasoned simply with sea salt and served with a vibrant herbaceous chimichurri sauce for a classic Brazilian BBQ experience. This brazilian-inspired beef ready in about 35 minutes pairs picanha (top sirloin cap) steak, coarse sea salt, fresh parsley, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 (top sirloin cap) steak
- 2 tbsp coarse sea salt
- 1 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 4 cloves garlic cloves
- 3 tbsp red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 tsp red pepper flakes
- 1 tsp black pepper
- 1 tsp salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat grill to medium-high heat (about 450°F). Score the fat cap of 2 lbs picanha steak in a crosshatch pattern without cutting into the meat. Rub the steak generously on all sides with 2 tbsp coarse sea salt.
- Step 2: Place the picanha fat side down on the preheated grill and cook for 6-8 minutes until the fat renders and crisps. Flip the steak and continue grilling for another 6-8 minutes for medium-rare, or longer to desired doneness.
- Step 3: While the steak rests, prepare chimichurri sauce by combining 1 cup chopped fresh parsley, 1/2 cup chopped fresh cilantro, 4 minced garlic cloves, 3 tbsp red wine vinegar, 1/2 cup extra virgin olive oil, 1/2 tsp red pepper flakes, 1 tsp black pepper, and 1 tsp salt in a bowl. Whisk well.
- Step 4: Slice the rested picanha against the grain into thin strips and serve drizzled with the fresh chimichurri sauce.
Frequently asked questions
How long does Grilled Brazilian-Style Picanha with Chimichurri take to make?
Total time is about 35 minutes (15 min prep + 20 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 Brazilian-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 sea salt from drying out.
Can I substitute ingredients in Grilled Brazilian-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 Brazilian-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 Brazilian-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.
