Smoked Beef Picanha Skewers with Chimichurri

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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 drafted and published.

Juicy beef medallions marinated in smoky spices and grilled to perfection, served with a vibrant herb sauce. This Brazilian-inspired grilling recipe, ready in about 28 minutes, pairs picanha steak, smoked paprika, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 20 min Cook: 8 min Serves 4 Brazilian cuisine 450 cal/serving

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Ingredients

1.5 pounds picanha steak
2 tablespoons smoked paprika
1 tablespoon garlic powder
3 tablespoons olive oil
1/2 cup finely chopped fresh parsley
1/4 cup finely chopped fresh oregano
3 tablespoons red wine vinegar
2 tablespoons lemon juice
1/2 teaspoon red pepper flakes

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Instructions

Step 1: Trim 1.5 pounds picanha steak of excess fat, then slice into 1-inch thick medallions. Rub with 2 tablespoons smoked paprika, 1 tablespoon garlic powder, and 3 tablespoons olive oil, pressing to adhere.
Step 2: Preheat grill to medium-high (375°F). Thread medallions onto metal skewers, leaving 1/2 inch between pieces. Grill for 4 minutes per side until medium-rare, turning once.
Step 3: While grilling, combine 1/2 cup chopped parsley, 1/4 cup chopped oregano, 3 tablespoons red wine vinegar, 2 tablespoons lemon juice, and 1/2 teaspoon red pepper flakes in a bowl. Stir until herbs are evenly coated and vibrant green.
Step 4: Remove skewers from grill, let rest 5 minutes, then serve with chimichurri spooned over the top.