Grilled Picanha with Chimichurri Sauce

Imagine the sizzle of rendering beef fat hitting hot coals, the mouthwatering aroma of woodsmoke, and a perfectly charred crust giving way to melt-in-your-mouth, juicy steak. That is the magic of picanha. Paired with a vibrant, garlicky, and acidic herbaceous sauce, this dish brings the authentic Brazilian steakhouse experience right to your backyard.

Picanha, also known as the sirloin cap, is considered the absolute king of meats in South America. Its signature thick fat cap keeps the meat incredibly tender and flavorful as it cooks. While the meat brings rich, savory depth, our bright and zesty chimichurri sauce cuts right through that richness, creating a perfect culinary balance in every single bite.

If you have ever wondered how to grill picanha at home, you are in the right place. This BBQ steak recipe looks incredibly impressive but relies on simple, high-quality ingredients and straightforward techniques. Whether you are hosting a summer cookout or just want to treat your family to a spectacular weekend dinner, this is the ultimate showstopper.

Key Recipe Information

• Difficulty: Medium
• Total Time: 1 hour 15 minutes (includes resting time)
• Active Time: 30 minutes

Why You’ll Love This Recipe

• Fail-Proof Flavor: The combination of simple coarse salt on the beef and a punchy, fresh herb sauce guarantees an explosion of flavor.
• Crowd-Pleasing Presentation: Skewering the steaks into traditional “C” shapes makes for a stunning visual when you pull them off the grill.
• Budget-Friendly Elegance: Picanha is often more affordable than premium cuts like ribeye or filet mignon, yet it delivers a remarkably tender and luxurious eating experience.
• Make-Ahead Sauce: The chimichurri actually tastes better when made a day in advance, saving you stress when your guests arrive.

Required Equipment

• Charcoal grill (preferred for authentic flavor) or gas grill
• Long, flat metal grilling skewers (crucial to prevent the meat from spinning)
• A very sharp carving knife
• Heavy-duty cutting board with a juice groove
• Instant-read meat thermometer
• Medium mixing bowl (for the sauce)

Ingredients

For the Chimichurri Sauce

• 1 cup fresh flat-leaf parsley, finely chopped (avoid curly parsley)
• 2 tbsp fresh oregano, finely chopped
• 4 cloves garlic, minced
• ¼ cup red wine vinegar
• ½ cup high-quality extra virgin olive oil
• 1 tsp crushed red pepper flakes (adjust for spice preference)
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper

For the Picanha

• 1 whole picanha roast (sirloin cap), about 2.5 to 3 lbs (Look for an even, thick fat cap on top)
• 3 tbsp coarse sea salt or kosher salt (Do not use standard table salt; it will make the meat too salty)

Step-by-Step Instructions

Step 1: Prepare the Chimichurri

1. Chop the parsley, oregano, and garlic as finely as possible using a sharp knife. Avoid using a food processor if you can, as it can bruise the herbs and make the sauce murky.
2. Combine the chopped herbs, garlic, red pepper flakes, salt, and pepper in a medium bowl.
3. Pour in the red wine vinegar and extra virgin olive oil. Stir well to combine. Let the sauce sit at room temperature for at least 30 minutes to allow the flavors to meld.

Step 2: Prep and Skewer the Meat

4. Pat the picanha dry with paper towels. Place it on a cutting board, fat side up. Lightly score the fat cap in a crosshatch pattern, being careful not to cut into the meat.
5. Slice the roast into thick, 1.5-inch to 2-inch steaks. Crucial step: Cut with the grain at this stage (you will slice against the grain later when eating).
6. Fold each steak into a “C” shape, with the fat cap on the outside. Thread the steaks onto your flat metal skewers.
7. Coat the meat generously on all sides with the coarse sea salt. Let the salted meat sit at room temperature for 20-30 minutes.

Step 3: Grill to Perfection

8. Preheat your grill for two-zone cooking (one side very hot for direct heat, one side cooler for indirect heat).
9. Place the skewers over the direct, high heat. Sear for 2-3 minutes per side until a beautifully dark, caramelized crust forms. Watch out for flare-ups caused by the rendering fat!
10. Move the skewers to the indirect heat zone once seared. Close the grill lid and let them roast until the internal temperature reaches 125°F (52°C) for medium-rare, usually another 10-15 minutes.

Step 4: Rest, Slice, and Serve

11. Remove the meat from the grill and let it rest on a cutting board for at least 10 minutes. This allows the juices to redistribute.
12. Remove the skewers and slice the steaks thinly against the grain for maximum tenderness.
13. Spoon the fresh chimichurri sauce generously over the sliced beef right before serving.

Chef’s Tips for Success

• Leave the Fat Cap Alone: Do not trim the fat! Even if you don’t eat it, the fat cap bastes the meat as it cooks, keeping it moist and imparting incredible flavor.
• The Salt Matters: You must use coarse rock salt or coarse sea salt. It draws out moisture, dissolves slightly, and creates a savory crust. Fine salt will penetrate too quickly and ruin the roast.
• Watch the Grain: The golden rule of picanha is cutting with the grain when portioning the raw roast into steaks, and cutting against the grain when slicing the cooked steaks to eat.

Variations & Adaptations

• The Reverse Sear Method: If you don’t have skewers, you can cook the whole roast intact. Slowly roast it over indirect heat until it reaches 115°F, then move it to ripping hot direct heat to sear the fat cap and sides.
• Spicy Chimichurri: Add a finely diced jalapeño or serrano pepper to the chimichurri mix for an extra kick that pairs beautifully with the rich beef.
• Cast Iron Pan Sear: No grill? You can slice the picanha into individual steaks and sear them in a smoking-hot cast iron skillet. Start by rendering the fat cap face-down first!

Serving & Storage

Serving: Picanha is traditionally served with simple sides that let the meat shine. Pair it with white rice, black beans, grilled asparagus, or crispy fried plantains. A simple side salad with a bright vinaigrette also works perfectly.

Storage: Store leftover steak and chimichurri in separate airtight containers in the refrigerator for up to 3 days. Reheat the steak gently over low heat on the stove, or enjoy it cold sliced thin on a sandwich.

Frequently Asked Questions (FAQ)

What is picanha called at the local grocery store?

In the US, butchers often label picanha as a “sirloin cap,” “rump cover,” or “culotte.” If you don’t see it in the display case, ask your butcher to leave the fat cap on a sirloin cap roast for you.

Can I make the chimichurri sauce ahead of time?

Absolutely! In fact, it is highly recommended. Making it 12 to 24 hours in advance allows the garlic, vinegar, and herbs to marry, resulting in a much deeper, more balanced flavor.

What do I do if I don’t have metal skewers?

You can simply cut the roast into 1.5-inch thick steaks and grill them flat, just like a standard ribeye or strip steak. You will still get amazing flavor, even without the traditional curved presentation.

Ready to bring the Brazilian steakhouse to your backyard? Fire up the grill, grab some coarse salt, and let us know how your picanha turns out! Leave a comment below or tag us in your photos on social media. Happy grilling!