Grilled Picanha Beef with Brazilian Chimichurri
Juicy, flame-grilled picanha steak served with a vibrant Brazilian-style chimichurri sauce, perfect for a backyard churrasco. This brazilian-inspired beef ready in about 30 minutes pairs pounds picanha beef steak, tablespoon coarse sea salt, chopped fresh parsley 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 pounds picanha beef steak
- 1 tablespoon coarse sea salt
- 1 cup, chopped fresh parsley
- 1/2 cup, chopped fresh cilantro
- 4, minced garlic cloves
- 3 tablespoons red wine vinegar
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon black pepper
- to taste salt
Instructions
- Step 1: Preheat your grill to medium-high heat around 450°F. Score the fat cap of the 2 pounds picanha beef steak with a sharp knife in a crosshatch pattern, then season generously on all sides with 1 tablespoon coarse sea salt.
- Step 2: Place the picanha on the grill fat-side down first, cooking for 5-7 minutes until the fat renders and crisps, then flip and grill the other side for 4-5 minutes for medium-rare. Adjust times for preferred doneness.
- Step 3: While the steak rests for 10 minutes, prepare the chimichurri by mixing 1 cup chopped fresh parsley, 1/2 cup chopped fresh cilantro, 4 minced garlic cloves, 3 tablespoons red wine vinegar, 1/3 cup extra virgin olive oil, 1/2 teaspoon red chili flakes, 1/2 teaspoon black pepper, and salt to taste in a bowl until well combined and fragrant.
- Step 4: Slice the rested picanha against the grain into thin slices and serve with a generous spoonful of the chimichurri sauce on top or on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Picanha Beef with Brazilian 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 Picanha Beef with Brazilian 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 pounds picanha beef steak from drying out.
Can I substitute ingredients in Grilled Picanha Beef with Brazilian 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 Picanha Beef with Brazilian 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 Picanha Beef with Brazilian 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.
