Grilled picanha steak is one of those easy Brazilian recipes full of juicy, melt-in-your-mouth flavors. The steaks are skewered and grilled until tender, then served with homemade chimichurri sauce and lime wedges. The fat cap keeps it incredibly moist and adds so much flavor! Check out also our picanha roast!
As my roasted picanha recipe, this dish features one of Brazil’s favorite cuts of meat — picanha.
Although it is not as well known in the US, picanha is extremely flavorful, tender, and succulent without the expensive price tag of some other cuts.
Pick up a few picanha steaks for grilling from your local butcher, and I promise you will have a taste of one of the best cuts ever. It’s no wonder that this is a Brazilian steakhouse specialty!
Table of Contents
- 1 Why you’ll love this picanha steak recipe
- 2
- 3 What is grilled picanha steak?
- 4 Picanha cuts
- 5 Ingredients & substitutions
- 6 How to grill picanha
- 7 Useful tips for making this grilled picanha
- 8 What to serve with picanhA STEAK
- 9 FAQ’s
- 10 Storage & reheating
- 11 Other steak recipes to enjoy
- 12 Grilled Picanha Steak
Why you’ll love this picanha steak recipe
Easy: Learning how to grill picanha is straightforward. Anyone can do it, regardless of how experienced they are in the kitchen! If you want to save time, you can even buy a premade chimichurri sauce. Moreover, you’ll only need 2 ingredients (the meat itself and coarse salt)!
Quick: You can make it in 25-35 minutes by seasoning and grilling it.
Tender: Grilling over high heat breaks down the meat, making it irresistibly tender and juicy. If that’s the style of meat you enjoy, just wait until you try your first bite!
Flavorful: Picanha is rich and bold in flavor. Moreover, pairing it with chimichurri and lime wedges adds bright, tangy, and herbaceous flavors everyone will love!
Affordable: It costs less than other cuts of beef coming from the sirloin. Also, you can save a lot of money by preparing it at home instead of going to a steakhouse.
What is grilled picanha steak?
Grilled picanha steak (or picanha churrasco) is a very popular dish in Brazil, but it’s also the star of all meat cuts at churrascarias (Brazilian steakhouses) all over the world!
Picanha also goes by other names such as culotte steak, sirloin cap, rump cap, rump cover, or top sirloin cap.
The cut comes from the rump or round of the animal. Since this area isn’t typically overworked, it is known for being unbelievably tender. The only seasoning it needs is coarse salt, but you can try adding herbs if you feel like experimenting.
In this recipe, I cook it over a charcoal grill to infuse smoky flavors. I love to serve it with a tangy and herbaceous chimichurri sauce. Each bite is rich, buttery, and indulgent!
Picanha cuts
You won’t often find picanha alongside other regular cuts, but it is usually available by request from a good butcher. These are the most popular types of picanha cuts:
Whole picanha: The entire picanha cut, which weighs anywhere from 2-6 pounds (although smaller is generally better). It is perfect for grilling or roasting whole.
Sirloin picanha: Smaller, boneless cut is taken from the center of the whole picanha. Sirloin picanha is great for grilling or pan-frying.
Rump steak: Larger, boneless cut. Rump steak is taken from the bottom of the sirloin picanha. Since it’s larger, it is perfect for grilling or roasting for a larger group.
Cap steak: Thin, boneless cut that comes from the top layer of the sirloin picanha. It is also ideal for grilling and pan-frying, and it’s usually sliced into steaks.
In addition to the cuts, there are different USDA grades and breeds of meat to keep in mind:
USDA Prime: Highest quality of beef with the most marbling and best flavor.
USDA Choice: High quality with moderate marbling.
USDA Select: Leaner beef with less marbling. It is less juicy and tender than the above.
USDA Standard: Lowest quality. Hence, you don't find it in supermarkets or restaurants.
Wagyu: Although it’s not a USDA grade, “Wagyu” refers to a specific breed of cattle from Japan. The meat is known for its marbling, tenderness, and flavor. Picanha can come from Wagyu beef, but not all of it does. Wagyu can be classified as USDA Prime if it meets the standards of color, marbling, texture, and fat, but not all Wagyu is USDA Prime.
USDA Premium: The term “USDA Premium” is not an official classification, but you may hear this term used in butcher shops. It classifies meat that is better than choice, but not quite at the level of prime.
Ingredients & substitutions
2-3 lbs picanha roast, sliced (SEE INSTRUCTIONS) I used USDA CHOICE because it is cheaper and is still tender (other names: top sirloin cap, rump cover, rump cap, or culotte). NOTE: Do NOT remove the fat cap! Because it is a tender cut, there is no need to pay more for a USDA prime and much less for a Wagyu.
2-3 tablespoon of rock salt (or 1 tablespoon per pound of meat)
SERVE WITH:
Chimichurri sauce (recipe below)
Lime wedges
How to grill picanha
1. SLICE THE PICANHA ROAST: Do NOT remove the fat cap!!! Instead, score the cap of fat in a crosshatch pattern, NOT cutting too deeply. PIC. 1 Slice the roast into 1.5-2-inch steaks on an angle perpendicular to the fibers running diagonally through the picanha. PIC. 2 Depending on the size of your roast, it may yield 5 or more steaks. If you bought the picanha already sliced, you won’t need to slice it but score the fat cap!
2. SKEWER AND SEASON: Fold each picanha steak in half or C-shape and then skewer each through 2-metal skewers with the fat side down on the outside of the skewers. PIC. 3 Next, season the steaks all over with salt. Let them sit at room temperature while firing up your grill! NOTE: Depending on how long or short your skewers are, skewer only 2-3 steaks per skewer/double-skewer!
3. PREP THE CHARCOAL GRILL: Clean the grates of your grill. Set a two-zone grilling (hot and cool zones) if you don’t have a rotisserie. Use lump charcoal to give the meat a more authentic profile flavor! Next, preheat your charcoal grill at high heat (500 degrees F OR 260 degrees C). Carefully, oil the grates of your grill!
4. GRILL THE PICANHA STEAKS: Place the steaks directly between your hot and cool zones. PIC. 4 Make sure to flip the skewers every 2-3 minutes, closing the lid in between flipping. This will help the steaks to be cooked more evenly. Begin to check their internal temperature with a meat thermometer after 15 minutes of cooking. It’ll take about 20-25 minutes to cook them to rare to medium-rare (125-130 degrees F (or 52-54 degrees C). The middle of the steaks will be rare and the outside will be medium-rare.
5. LET THEM REST: Remove the meat skewers from the grill, tap them with the side of a knife to remove any extra rocks of salt (not dissolved), and let the steaks rest for 5 minutes, tented with a foil, before slicing to allow their juices to distribute.
6. SLICE AND SERVE: Use a sharp steak knife to slice the meat right off the skewer directly onto plates. Serve with chimichurri sauce and lime wedges on the side! PICS. 5 & 6 NOTE: Brazilians usually eat the fat cap as well (it is flavorful) but you can make that choice for yourself.
CHIMICHURRI SAUCE
In a medium bowl, mix well:
½ cup olive oil
2 tablespoons red wine vinegar
½ cup finely chopped parsley
4 cloves garlic, minced
1 small red chili, de-seeded and finely chopped
¾ teaspoon dried oregano
1 teaspoon coarse salt
½ teaspoon of black pepper
Let the sauce sit for at least 10 minutes to 1 hour to release all of the flavors into the oil before using.
But you can prepare this easy recipe up to 24 hours ahead and chill it, covered, in the fridge.
Finely chop the ingredients to present a chunky texture.
Useful tips for making this grilled picanha
Do not remove the fat cap: Score the fat cap, but do not remove it completely. It adds flavor and moisture! Remember, you don’t have to eat it once the steaks are cooked.
Use a meat thermometer: The easiest way to tell if your picanha steaks are done is by using a meat thermometer and checking the internal temperature of the steaks. Do NOT overcook it!
Let it rest: For moist and tender picanha steaks, give them time to rest after grilling. This allows them to finish cooking and redistributes the juices.
What to serve with picanhA STEAK
In addition to chimichurri sauce and lime wedges, serve your picanha steaks with sides and sauces like farofa, yuca fries, French fries, smashed potatoes, rice and beans, and vinaigrette sauce.
You might also like to serve yours with pão de queijo (cheese bread), fried polenta, couve a mineira (pan-fried collard greens), mashed potatoes, a garden salad, or roasted vegetables.
It also goes well with this air fryer asparagus and air fryer broccolini.
FAQ’s
How is picanha usually prepared at home?
Picanha is often seasoned and cooked over a charcoal grill. It is served sliced with the fat cap left on.
Is picanha a good cut of steak?
Picanha is a very popular cut of meat in Brazil because it is one of the most tender and flavorful cuts of meat you can buy. The added benefit is that this cut is cheaper in comparison to other cuts while offering many of the same benefits.
Is picanha steak chewy?
Picanha itself is a lean cut of meat with little intermuscular fat and if cooked too long can toughen up and become chewy. The trick to making a perfect picanha steak recipe is not cooking past medium. I personally think the best doneness is medium-rare, resulting in extremely tender and juicy steaks. In addition, make sure to cook I with the fat cup on which will partially melt and baste the meat.
Storage & reheating
Grilled picanha steaks make for great leftovers. Just follow these storage and reheating tips:
Fridge: Once completely cooled, transfer leftovers to an airtight container and store them in the fridge for up to 3 days.
Freezer: Transfer this easy freezer recipe to a sealed plastic bag or airtight container and store it for up to 2 months.
Thaw: Thaw the steaks in the fridge overnight if you want to reheat them the next day.
Reheating: You can reheat the steaks in the microwave in 30-second intervals on medium heat. Remember to flip them in between. It’s best to add a little water (or steak sauce) to a microwave-safe dish so they don’t dry out. Just know the steaks won’t be medium-rare again when you reheat them.
Other steak recipes to enjoy
If you enjoyed this grilled picanha recipe, be sure to check out some more proteins like these:
PIN & ENJOY!
Grilled Picanha Steak
Equipment
- 1 charcoal grill
- 2 skewers
- 1 knife
- 1 cutting board
- 1 bowl only if making the sauce
- 1 spoon only if making the sauce
Ingredients
- 2-3 lbs picanha roast I used USDA CHOICE because it is cheaper and is still tender (other names: top sirloin cap, rump cover, rump cap, or culotte). NOTE: Do NOT remove the fat cap! Because it is a tender cut, there is no need to pay more for a USDA prime and much less for a Wagyu.
- 2-3 tablespoon of rock salt or 1 tablespoon per pound of meat
SERVE WITH:
- Chimichurri sauce Recipe in the notes (OPTIONAL)
- Lime wedges
Instructions
- SLICE THE PICANHA ROAST: Do NOT remove the fat cap!!! Instead, score the cap of fat in a crosshatch pattern, NOT cutting too deeply. Slice the roast into 1.5-2-inch steaks on an angle perpendicular to the fibers running diagonally through the picanha.
- Depending on the size of your roast, it may yield 5 or more steaks. If you bought the picanha already sliced, you won’t need to slice it but score the fat cap!
- SKEWER AND SEASON: Fold each picanha steak in half or C-shape and then skewer each through 2-metal skewers with the fat side down on the outside of the skewers. Next, season the steaks all over with the salt. Let them sit at room temperature while firing up your grill! NOTE: Depending how long or short your skewers are, skewer only 2-3 steaks per skewer/double-skewer!
- PREP THE CHARCOAL GRILL: Clean the grates of your grill. Set a two-zone grilling (hot and cool zones) if you don’t have a rotisserie. Use lump charcoal to give the meat a more authentic profile flavor! Preheat your charcoal grill at high heat (500 degrees F OR 260 degrees C). Carefully, oil the grates of your grill!
- GRILL THE PICANHA STEAKS: Place the steaks directly between your hot and cool zones. Make sure to flip the skewers every 2-3 minutes, closing the lid in between flipping. This will help the steaks to be cooked more evenly.
- Begin to check their internal temperature with a meat thermometer after 15 minutes of cooking. It’ll take about 20-25 minutes to cook them to rare to medium-rare (125-130 degrees F (or 52-54 degrees C). The middle of the steaks will rare and the outside will be medium-rare.
- LET THEM REST: Remove the meat skewers from the grill, tap them with the side of a knife to remove any extra rocks of salt (not dissolved), and let the steaks rest for 5 minutes, tented with a foil, before slicing to allow their juices to distribute.
- SLICE AND SERVE: Use a sharp steak knife to slice the meat right off the skewer directly onto plates. Serve with chimichurri sauce and lime wedges on the side! NOTE: Brazilians usually eat the fat cap as well (it is flavorful) but you can make that choice for yourself.
Recipe Video
Recipe Notes
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- ½ cup finely chopped parsley
- 4 cloves garlic, minced
- 1 small red chili, de-seeded and finely chopped
- ¾ teaspoon dried oregano
- 1 teaspoon coarse salt
- ½ teaspoon of black pepper
- Fridge: Once completely cooled, transfer leftovers to an airtight container and store them in the fridge for up to 3 days.
- Freezer: This easy freezer recipe can be transferred to a sealed plastic bag or airtight container and stored for up to 2 months.
- Thaw: Thaw the steaks in the fridge overnight if you want to reheat them the next day.
- Reheating: You can reheat the steaks in the microwave in 30-second intervals on medium heat. Remember to flip them in between. It’s best to add a little water (or steak sauce) to a microwave-safe dish so they don’t dry out. Just know the steaks won’t be medium-rare again when you reheat them.
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
Leave a Reply