Skewered Fire-Roasted Picanha with Chimichurri Sauce
Tender and juicy Brazilian-style picanha steak skewers fire-roasted to perfection, served with a fresh and tangy chimichurri sauce. This brazilian-inspired grilling ready in about 27 minutes blends teaspoons kosher salt, teaspoon black pepper, tablespoons olive oil 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 350 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.
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)
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Skewered Fire-Roasted Picanha with Chimichurri Sauce take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Skewered Fire-Roasted Picanha 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 Skewered Fire-Roasted Picanha 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 Skewered Fire-Roasted Picanha 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 Skewered Fire-Roasted Picanha with Chimichurri Sauce?
Brazilian grilling 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.
