Spit-Roasted Picanha with Chimichurri Sauce

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

Tender Brazilian-style picanha roast cooked on a spit and served with a fresh, tangy chimichurri sauce. This Brazilian-inspired beef recipe, ready in about 75 minutes, pairs picanha beef roast, coarse sea salt, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 560 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.

Ingredients

• 2 lbs picanha beef roast
• 2 tbsp coarse sea salt
• 4 garlic cloves, minced
• 1 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 3 tbsp red wine vinegar
• 1/2 cup extra virgin olive oil
• 1/2 tsp red pepper flakes
• 1 tsp black pepper, freshly ground
• 1 tbsp lemon juice
• 1 tsp salt

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Instructions

1. Step 1: Preheat your grill or oven to 375°F. Score the fat cap of the 2 lbs picanha beef roast in a diamond pattern and rub it all over with 2 tbsp coarse sea salt and 1 tsp freshly ground black pepper. Let it rest at room temperature for 20 minutes.
2. Step 2: Meanwhile, prepare the chimichurri sauce by combining 1 cup chopped fresh parsley, 1/2 cup chopped fresh cilantro, 4 minced garlic cloves, 3 tbsp red wine vinegar, 1/2 cup extra virgin olive oil, 1 tbsp lemon juice, 1 tsp salt, and 1/2 tsp red pepper flakes in a bowl; stir well and let it sit to develop flavors.
3. Step 3: Place the picanha on the grill or in the oven and cook for 40-45 minutes, turning occasionally to ensure even cooking and until the internal temperature reaches 130°F for medium-rare.
4. Step 4: Remove the picanha from heat and let it rest for 10 minutes before slicing thinly against the grain. Serve sliced picanha drizzled generously with chimichurri sauce.