Slow-Roasted Brazilian Beef Picanha with Chimichurri
A traditional Brazilian cut of beef, picanha is slow-roasted to tender perfection and served with a vibrant, herbaceous chimichurri sauce. This brazilian-inspired beef ready in about 195 minutes pairs picanha beef roast, coarse sea salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, 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
- 2.5 lbs picanha beef roast
- 2 tbsp coarse sea salt
- 1 tbsp black pepper
- 2 tbsp olive oil
- 1 cup, finely chopped fresh parsley leaves
- 1/2 cup, finely chopped fresh cilantro leaves
- 2 tbsp, finely chopped fresh oregano leaves
- 3 tbsp red wine vinegar
- 4, minced garlic cloves
- 1/2 tsp red chili flakes
- 1/2 cup extra virgin olive oil
- to taste salt
Instructions
- Step 1: Preheat your oven to 275°F (135°C). Pat dry 2.5 lbs picanha beef roast, then rub 2 tbsp coarse sea salt and 1 tbsp black pepper evenly over the fat side and meat side of the roast.
- Step 2: Place the picanha fat side up on a wire rack inside a roasting pan and roast in the oven for 2.5 to 3 hours until the internal temperature reaches 130°F for medium-rare.
- Step 3: While the beef roasts, make the chimichurri by combining 1 cup finely chopped fresh parsley, 1/2 cup finely chopped fresh cilantro, 2 tbsp finely chopped fresh oregano, 4 minced garlic cloves, 3 tbsp red wine vinegar, 1/2 tsp red chili flakes, and 1/2 cup extra virgin olive oil in a bowl. Stir well and season with salt to taste.
- Step 4: After roasting, remove the beef from the oven and let rest for 15 minutes before slicing thinly against the grain.
- Step 5: Serve the sliced picanha topped with generous spoonfuls of the fresh chimichurri sauce, enjoying the contrast between the tender beef and bright herbs.
Frequently asked questions
How long does Slow-Roasted Brazilian Beef Picanha with Chimichurri take to make?
Total time is about 195 minutes (15 min prep + 180 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 Slow-Roasted Brazilian Beef Picanha 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 beef roast from drying out.
Can I substitute ingredients in Slow-Roasted Brazilian Beef Picanha 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 Slow-Roasted Brazilian Beef Picanha with Chimichurri for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Roasted Brazilian Beef Picanha 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.
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