Picanha Steak with Chimichurri
Grilled Brazilian beef cut with a vibrant herb sauce that complements the meat's rich flavor. This brazilian-inspired beef 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.
Ingredients
- 1.5 lbs picanha steak
- 1/2 cup fresh flat-leaf parsley
- 1 tablespoon fresh oregano
- 2 cloves garlic
- 2 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Picanha Steak with Chimichurri take to make?
Total time is about 37 minutes (25 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 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 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 Picanha Steak with Chimichurri for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 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
- ★★★★★
This was amazing! The chimichurri complemented the picanha perfectly.
- ★★★★★
My husband loved it. We'll definitely make this again for our anniversary.
- ★★★★☆
The recipe worked great, but I had to cook the steak a bit longer than the recipe said.
