Grilled Picanha Steak with Chimichurri
A perfectly seared Brazilian top sirloin cap served with a vibrant herb sauce that cuts through the richness. This brazilian-inspired beef 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.
Ingredients
- 1.5 lbs Picanha steak
- 2 tbsp Olive oil
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/4 cup Fresh cilantro
- 1/4 cup Fresh parsley
- 2 cloves Garlic
- 2 tbsp Red wine vinegar
- 3 tbsp Olive oil
- 1/4 tsp Red pepper flakes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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).
- 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.
- 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.
- Step 4: Slice the steak against the grain and serve with a generous dollop of chimichurri sauce.
Frequently asked questions
How long does Grilled Picanha Steak with Chimichurri take to make?
Total time is about 32 minutes (20 min prep + 12 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 Steak 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 picanha steak from drying out.
Can I substitute ingredients in Grilled Picanha Steak 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 Picanha Steak 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 Picanha Steak 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.
What others are saying
- ★★★★★
Absolutely authentic! The chimichurri cut through the beef fat perfectly. Made it for my Brazilian in-laws—they approved!
- ★★★★★
This picanha was perfectly juicy and the chimichurri was a revelation—my whole family asked for seconds!
- ★★★★☆
Steak cooked beautifully but chimichurri was overly garlic-heavy for my taste. Took 25 mins longer than recipe stated due to uneven grill heat.
