Grilled Picanha Skewers with Chimichurri Sauce

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Succulent Brazilian-style grilled picanha beef skewers served with a vibrant and tangy chimichurri sauce. This Brazilian-inspired barbecue recipe, ready in about 30 minutes, pairs picanha beef, coarse sea salt, olive oil 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.

Prep: 15 min Cook: 15 min Serves 4 Brazilian cuisine 450 cal/serving

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Ingredients

1.5 lbs picanha beef
2 tsp coarse sea salt
2 tbsp olive oil
1 cup, packed fresh parsley
1/2 cup, packed fresh cilantro
4, minced garlic cloves
2 tbsp red wine vinegar
1/4 tsp red pepper flakes
1/3 cup extra virgin olive oil
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Cut 1.5 lbs picanha beef into 1-inch thick cubes, trim excess fat leaving a thin fat cap. Thread onto metal or soaked wooden skewers. Sprinkle 2 tsp coarse sea salt evenly over the meat.
Step 2: Preheat grill or grill pan to medium-high heat, about 450°F. Brush the skewers with 2 tbsp olive oil to prevent sticking.
Step 3: Grill the skewers for 3-4 minutes per side, turning to achieve a nicely charred exterior and medium-rare interior. Remove and rest for 5 minutes.
Step 4: While the meat rests, finely chop 1 cup fresh parsley and 1/2 cup fresh cilantro. In a bowl, combine the herbs with 4 minced garlic cloves, 2 tbsp red wine vinegar, 1/4 tsp red pepper flakes, 1/3 cup extra virgin olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 5: Stir the chimichurri sauce until well mixed and let it sit at room temperature for 10 minutes to meld flavors.
Step 6: Serve the grilled picanha skewers hot, drizzled generously with the chimichurri sauce to complement the smoky beef.