Wood-Grilled Picanha with Chimichurri Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A classic Brazilian churrasco cut, picanha steak grilled over wood fire and served with a vibrant, herbaceous chimichurri sauce. This brazilian-inspired bbq & smoked ready in about 22 minutes blends picanha steak, coarse sea salt, olive oil 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.

Prep: 10 min Cook: 12 min Serves 4 Brazilian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a wood or charcoal grill to high heat, about 500°F. Score the fat cap of the 2 lbs picanha steak in a crosshatch pattern and season liberally with 2 tsp coarse sea salt.
  2. Step 2: Place the picanha steak fat-side down on the grill and cook for 5-6 minutes until the fat renders and crisps, then flip and grill the other side for 4-5 minutes for medium-rare.
  3. Step 3: While the steak cooks, combine 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 2 tbsp chopped fresh oregano, 2 tbsp red wine vinegar, 3 tbsp olive oil, 3 minced garlic cloves, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/2 tsp black pepper in a bowl. Stir until well mixed to make chimichurri sauce.
  4. Step 4: Remove the steak from the grill and let rest for 5 minutes. Slice against the grain into 1/4-inch slices and serve topped with 3 tbsp chimichurri sauce per serving.

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Frequently asked questions

How long does Wood-Grilled Picanha with Chimichurri Sauce take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Wood-Grilled 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-Grilled 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-Grilled 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-Grilled Picanha with Chimichurri Sauce?

Brazilian bbq & smoked 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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