Grilled Picanha Steak with Chimichurri

By AislePrompt Editorial · ·

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 drafted and published.

A perfectly seared Brazilian top sirloin cap served with a vibrant herb sauce that cuts through the richness. This Brazilian-inspired beef recipe, ready in about 32 minutes, pairs Picanha steak, Olive oil, Salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 405 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: 20 min Cook: 12 min Serves 4 Brazilian cuisine 405 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat the picanha steak dry with paper towels. Rub 2 tablespoons olive oil over the entire surface, then season with 1 teaspoon salt and 1/2 teaspoon black pepper. Let rest at room temperature for 20 minutes while preheating the grill to medium-high (375°F).
  2. Step 2: In a food processor, combine 1/4 cup fresh cilantro, 1/4 cup fresh parsley, 2 garlic cloves, 2 tablespoons red wine vinegar, 3 tablespoons olive oil, and 1/4 teaspoon red pepper flakes. Process until finely chopped and well combined, scraping down the sides as needed.
  3. Step 3: Grill the steak for 5-6 minutes per side for medium-rare (internal temperature 130°F), or adjust for desired doneness. Transfer to a cutting board and rest for 10 minutes.
  4. Step 4: Slice the steak against the grain and serve with a generous dollop of chimichurri sauce.

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