Grilled Picanha Roast with Chimichurri Sauce

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

A traditional Brazilian cut of beef, picanha is roasted over high heat to develop a charred crust and served with a vibrant chimichurri sauce. This Brazilian recipe, ready in about 45 minutes, pairs picanha beef roast, coarse salt, black pepper 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: 30 min Serves 4 Brazilian cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a charcoal or gas grill to high heat, about 450°F. Score the fat cap of the 2 pounds picanha beef roast in a diamond pattern, then rub with 1 tablespoon coarse salt and 1 teaspoon black pepper.
  2. Step 2: Place the roast fat side down directly over the hottest part of the grill and sear for 4-5 minutes until the fat is crisp and golden, then flip and sear the other side for 3 minutes.
  3. Step 3: Move the roast to indirect heat, close the grill lid, and roast for 15-20 minutes until an internal temperature of 130°F for medium-rare is reached. Remove from grill and let rest for 10 minutes.
  4. Step 4: While the meat rests, combine 1 cup finely chopped fresh parsley, 1/2 cup finely chopped fresh cilantro, 4 minced garlic cloves, 3 tablespoons red wine vinegar, 1/2 teaspoon red pepper flakes, 1/2 cup olive oil, and 1/2 teaspoon salt in a bowl. Stir until well incorporated to make the chimichurri sauce.
  5. Step 5: Slice the rested picanha against the grain into thin slices and serve drizzled with the fresh chimichurri sauce.

Frequently asked questions

How long does Grilled Picanha Roast with Chimichurri Sauce take to make?

Total time is about 45 minutes (15 min prep + 30 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 Roast with Chimichurri Sauce?

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 picanha beef roast from drying out.

Can I substitute ingredients in Grilled Picanha Roast 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 Picanha Roast 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 Picanha Roast with Chimichurri Sauce?

Brazilian brazilian 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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