Pan-Seared Picanha Steak with Chimichurri Sauce

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

Tender, flavorful Brazilian cut of beef seared to medium-rare and served with a vibrant, herbaceous chimichurri sauce. This brazilian-inspired beef ready in about 50 minutes blends picanha steak (top sirloin cap), coarse sea salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 40 min Cook: 10 min Serves 4 Brazilian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 1.5 lbs picanha steak and season generously with 1 tbsp coarse sea salt and 1 tsp black pepper on all sides. Let rest at room temperature for 30 minutes.
  2. Step 2: In a bowl, whisk together 1/2 cup finely chopped fresh parsley, 1/4 cup finely chopped fresh cilantro, 2 tbsp red wine vinegar, 3 minced garlic cloves, 1/4 tsp red pepper flakes, 1/3 cup extra virgin olive oil, and 1/2 tsp salt to make chimichurri sauce. Set aside.
  3. Step 3: Heat 2 tbsp olive oil in a large cast-iron skillet over high heat until shimmering.
  4. Step 4: Add the picanha steak, fat side down first, searing for 4-5 minutes until deeply browned and crispy. Flip and sear the other side for 3-4 minutes for medium-rare.
  5. Step 5: Remove steak from skillet and let rest for 10 minutes before slicing against the grain.
  6. Step 6: Serve sliced steak drizzled with chimichurri sauce.

Frequently asked questions

How long does Pan-Seared Picanha Steak with Chimichurri Sauce take to make?

Total time is about 50 minutes (40 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Picanha Steak with Chimichurri Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Picanha Steak 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 Pan-Seared Picanha Steak 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 Pan-Seared Picanha Steak with Chimichurri Sauce?

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.

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