Wood-Fired Picanha Steak with Chimichurri Sauce
A classic Brazilian churrasco cut, picanha steak seared over high heat and served with a vibrant herbaceous chimichurri sauce. This Brazilian-inspired beef recipe, ready in about 27 minutes, pairs picanha steak (top sirloin cap), kosher salt, black pepper 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.
Ingredients
- 1.5 lbs picanha steak (top sirloin cap)
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 cup, finely chopped fresh parsley
- 1/2 cup, finely chopped fresh cilantro
- 3, minced garlic cloves
- 3 tbsp red wine vinegar
- 1/4 tsp red pepper flakes
- 1/4 cup extra virgin olive oil
- to taste salt
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat a grill or cast-iron skillet to high heat (about 500°F). Meanwhile, score the fat cap of 1.5 lbs picanha steak in a diamond pattern, then season generously with 2 tsp kosher salt and 1 tsp black pepper on all sides.
- Step 2: Drizzle 2 tbsp olive oil over the steak and place it fat-side down on the hot grill or skillet. Sear for 4-5 minutes until the fat renders and crisps, then flip and cook for another 3-4 minutes for medium-rare. Remove steak and let rest for 10 minutes.
- Step 3: While the steak rests, combine 1 cup finely chopped fresh parsley, 1/2 cup finely chopped fresh cilantro, 3 minced garlic cloves, 3 tbsp red wine vinegar, 1/4 tsp red pepper flakes, and 1/4 cup extra virgin olive oil in a bowl. Season with salt to taste and mix until fragrant and well blended.
- Step 4: Slice the rested picanha steak against the grain into 1/4-inch thick pieces and serve topped with a generous spoonful of the chimichurri sauce.
Frequently asked questions
How long does Wood-Fired Picanha Steak with Chimichurri Sauce take to make?
Total time is about 27 minutes (15 min prep + 12 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 Wood-Fired Picanha Steak with Chimichurri Sauce?
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 kosher salt from drying out.
Can I substitute ingredients in Wood-Fired Picanha Steak 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 Wood-Fired Picanha Steak 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 Wood-Fired Picanha Steak 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.
