Skewered Fire-Roasted Picanha with Chimichurri Sauce

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

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 developed and reviewed.

Tender and juicy Brazilian-style picanha steak skewers fire-roasted to perfection, served with a fresh and tangy chimichurri sauce. This Brazilian-inspired grilling recipe, ready in about 27 minutes, pairs picanha steak, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 15 min Cook: 12 min Serves 4 Brazilian cuisine 350 cal/serving

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Ingredients

1.5 pounds, cut into 1-inch thick slices picanha steak
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons olive oil
1 cup, finely chopped fresh parsley
1/2 cup, finely chopped fresh cilantro
4 minced garlic cloves
2 tablespoons red wine vinegar
1/2 teaspoon red pepper flakes
1/2 cup extra virgin olive oil
1/2 teaspoon salt (for chimichurri)

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Instructions

Step 1: Preheat a grill or grill pan to high heat (450°F). Season 1.5 pounds of picanha steak slices with 2 teaspoons kosher salt and 1 teaspoon black pepper evenly on all sides. Thread the steak slices onto metal or soaked wooden skewers.
Step 2: Brush the skewers with 2 tablespoons olive oil and grill over direct heat for 3-4 minutes per side, turning once until the exterior is charred and crusty but the interior remains medium-rare to medium.
Step 3: While the steak cooks, combine 1 cup finely chopped fresh parsley, 1/2 cup finely chopped fresh cilantro, 4 minced garlic cloves, 2 tablespoons red wine vinegar, 1/2 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/2 cup extra virgin olive oil in a bowl. Stir well until the chimichurri sauce is bright and emulsified.
Step 4: Remove the skewers from the grill and let rest for 5 minutes to allow juices to redistribute. Serve the fire-roasted picanha skewers drizzled generously with the fresh chimichurri sauce.