Grilled Picanha Steak

5 from 5 votes

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!

Course:Main dish

Cuisine:Brazilian

Prep Time 10

Cook Time 15

Resting time 5

Total Time 30

Servings people

Calories140.6 kcal

Author Denise Browning

Cost $ 3.50 per person

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

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.

The ingredients must be finely chopped, presenting a chunky texture.

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: 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.

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