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Flavorful Brazilian Picanha Recipe with Easy Zesty Chimichurri Sauce

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A bold and simple Brazilian picanha steak grilled to perfection with a crispy fat cap, served with a fresh, zesty chimichurri sauce that balances richness with bright herbaceous flavors.

Ingredients

Scale
  • 2 to 2.5 lbs picanha cut (top sirloin cap) with fat cap intact
  • Coarse sea salt or kosher salt
  • Freshly ground black pepper (optional)
  • Olive oil (light drizzle for searing)
  • 1 cup packed fresh flat-leaf parsley, finely chopped
  • 1/2 cup fresh cilantro, chopped (optional)
  • 4 cloves garlic, minced
  • 1/4 cup red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 tsp crushed red pepper flakes
  • Salt to taste
  • Freshly ground black pepper to taste
  • Juice of half a lemon

Instructions

  1. Pat the picanha dry with paper towels. Score the fat cap in a crosshatch pattern about 1/4 inch deep.
  2. Season generously with coarse sea salt on all sides. Let rest at room temperature for 20 minutes.
  3. Combine parsley, cilantro, garlic, red wine vinegar, olive oil, crushed red pepper flakes, lemon juice, salt, and pepper in a bowl. Mix well and let sit at room temperature.
  4. Preheat grill or cast iron skillet to medium-high heat (around 400°F). If using skillet, add a light drizzle of olive oil.
  5. Place picanha fat side down and cook for 5-7 minutes until fat is golden and crisp.
  6. Flip and sear the meat side for another 5-7 minutes. Use a meat thermometer to check for 130°F for medium-rare or 140°F for medium.
  7. Remove from heat and let rest for 10-15 minutes covered loosely with foil.
  8. Slice against the grain into thin strips and serve with chimichurri sauce.

Notes

Score the fat cap to help render fat evenly and avoid curling. Use coarse salt for better crust formation. Let the meat rest after cooking to keep it juicy. Adjust red pepper flakes and lemon juice in chimichurri to taste. If flare-ups occur, lower heat or move meat to cooler grill area. Chimichurri tastes better after resting for a few hours or overnight.

Nutrition

Keywords: Brazilian picanha, chimichurri sauce, grilled steak, top sirloin cap, easy steak recipe, barbecue, zesty sauce, herb sauce

Find it online: https://perkypan.com/flavorful-brazilian-picanha-recipe-with-easy-zesty-chimichurri-sauce/