Wood-Fired Picanha with Chimichurri Sauce
Juicy Brazilian-style grilled picanha beef seasoned simply and served with a vibrant chimichurri sauce for a smoky, herbaceous finish. This brazilian-inspired beef ready in about 30 minutes blends picanha beef (top sirloin cap), coarse sea salt, chopped fresh parsley 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 480 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 (top sirloin cap)
- 2 tbsp coarse sea salt
- 1 cup, chopped fresh parsley
- 1/4 cup, chopped fresh oregano
- 4, minced garlic cloves
- 3 tbsp red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 tsp red pepper flakes
- 1 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat a grill or wood-fired barbecue to high heat around 450°F. Score the fat cap of 2 lbs picanha beef with shallow diagonal cuts about 1/2 inch apart and season generously with 2 tbsp coarse sea salt, pressing it into the meat.
- Step 2: Place the picanha fat side down on the hot grill and sear for 5-6 minutes until the fat crisps and browns, then flip and grill the meat side for another 5-7 minutes for medium-rare doneness. Remove and let rest for 10 minutes.
- Step 3: Meanwhile, prepare the chimichurri by combining 1 cup chopped fresh parsley, 1/4 cup chopped fresh oregano, 4 minced garlic cloves, 3 tbsp red wine vinegar, 1/2 cup extra virgin olive oil, 1/2 tsp red pepper flakes, and 1 tsp black pepper in a bowl. Stir well until the sauce is emulsified and fragrant.
- Step 4: Slice the rested picanha against the grain into thin strips and serve with the chimichurri sauce spooned over or on the side for dipping.
Frequently asked questions
How long does Wood-Fired Picanha with Chimichurri Sauce take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Wood-Fired 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 Wood-Fired 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 Wood-Fired 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 Wood-Fired 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.
