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.

Grilled Brazilian beef cut with a vibrant herb sauce that complements the meat's rich flavor. This Brazilian-inspired beef recipe, ready in about 37 minutes, pairs picanha steak, fresh flat-leaf parsley, fresh oregano for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 2, 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: 25 min Cook: 12 min Serves 2 Brazilian cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season the picanha steak with 1/2 teaspoon salt and 1/4 teaspoon black pepper on both sides, then let it rest at room temperature for 20 minutes.
  2. Step 2: In a small bowl, combine 1/2 cup fresh flat-leaf parsley, 1 tablespoon fresh oregano, 2 minced garlic cloves, 2 tablespoons red wine vinegar, 1/4 cup extra-virgin olive oil, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; whisk until well blended.
  3. Step 3: Heat a grill or grill pan over medium-high heat until hot. Place the seasoned picanha steak on the grill and cook for 5-6 minutes per side until the internal temperature reaches 130°F (54°C) for medium-rare.
  4. Step 4: Remove the steak from the grill and let it rest for 10 minutes. Slice against the grain and serve with the chimichurri sauce.

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