Slow-Roasted Brazilian Beef Picanha with Chimichurri Sauce
Tender, slow-roasted picanha beef topped with a vibrant, herbaceous chimichurri sauce that highlights Brazilian churrasco traditions. This brazilian-inspired beef ready in about 170 minutes blends picanha beef roast, coarse sea salt, black pepper 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 450 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
- 2 lbs picanha beef roast
- 2 tbsp coarse sea salt
- 1 tsp black pepper
- 3 tbsp olive oil
- 1/2 cup, finely chopped fresh parsley
- 1/4 cup, finely chopped fresh cilantro
- 2 tbsp, finely chopped fresh oregano
- 3, minced garlic cloves
- 2 tbsp red wine vinegar
- 1/4 tsp red pepper flakes
- 2 tbsp water
Instructions
- Step 1: Preheat oven to 275°F. Score the fat cap of the 2 lbs picanha beef roast in a diamond pattern without cutting into the meat. Rub 2 tbsp coarse sea salt and 1 tsp black pepper evenly over all sides of the roast.
- Step 2: Place the roast fat side up on a wire rack in a roasting pan and roast in the oven for 2 to 2.5 hours until the internal temperature reaches 130°F for medium-rare. Remove from oven and let rest covered loosely with foil for 15 minutes.
- Step 3: Meanwhile, make the chimichurri by combining 1/2 cup finely chopped fresh parsley, 1/4 cup finely chopped cilantro, 2 tbsp finely chopped fresh oregano, 3 minced garlic cloves, 2 tbsp red wine vinegar, 3 tbsp olive oil, 1/4 tsp red pepper flakes, and 2 tbsp water in a bowl. Stir until well mixed and let flavors meld at room temperature for 15 minutes.
- Step 4: Slice the rested picanha against the grain into 1/4-inch thick pieces and serve drizzled with the fresh chimichurri sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Roasted Brazilian Beef Picanha with Chimichurri Sauce take to make?
Total time is about 170 minutes (20 min prep + 150 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Slow-Roasted Brazilian Beef 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 Slow-Roasted Brazilian Beef 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 Slow-Roasted Brazilian Beef 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 Slow-Roasted Brazilian Beef Picanha with Chimichurri Sauce?
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.
