Wood-Fired Picanha with Sea Salt and Garlic
Succulent wood-fired picanha steak seasoned simply with coarse sea salt and garlic, capturing the essence of Brazilian churrascaria grilling. This brazilian-inspired beef ready in about 30 minutes pairs pounds picanha (top sirloin cap) steak, coarse sea salt, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 pounds picanha (top sirloin cap) steak
- 2 tbsp coarse sea salt
- 4 minced garlic cloves
- 1 tbsp olive oil
Instructions
- Step 1: Preheat a wood-fired grill or charcoal grill to very high heat, about 600°F. Score the fat cap on 2 pounds picanha steak in a diamond pattern, taking care not to cut into the meat.
- Step 2: Rub the entire picanha evenly with 2 tablespoons coarse sea salt and 4 minced garlic cloves mixed with 1 tablespoon olive oil, massaging the seasoning into the meat.
- Step 3: Place the picanha fat side down on the grill and cook for 6-7 minutes until the fat crisps and renders, then flip and grill the meat side for an additional 5-6 minutes for medium-rare doneness.
- Step 4: Remove the steak from the grill and let it rest for 10 minutes. Slice thinly against the grain and serve immediately to enjoy the smoky, garlicky flavors.
Frequently asked questions
How long does Wood-Fired Picanha with Sea Salt and Garlic take to make?
Total time is about 30 minutes (15 min prep + 15 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 with Sea Salt and Garlic?
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 coarse sea salt from drying out.
Can I substitute ingredients in Wood-Fired Picanha with Sea Salt and Garlic?
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 Sea Salt and Garlic 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 Sea Salt and Garlic?
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.
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