📝 About This Recipe
Known as the 'Queen of Steaks' in Brazil, Picanha is a prized cut of beef defined by its signature thick fat cap that melts into the meat during cooking. This recipe honors the traditional Gaucho method, using coarse salt to enhance the natural richness of the beef while adding a vibrant, hand-cut chimichurri to cut through the decadence. Whether grilled on skewers or seared in a heavy skillet, this dish delivers a buttery texture and intense beefy flavor that is truly unparalleled.
🥗 Ingredients
The Beef
- 3 pounds Picanha (Top Sirloin Cap/Coulotte) (whole roast with a thick, white fat cap intact)
- 2 tablespoons Coarse Sea Salt (Sal Grosso) (do not use fine table salt)
- 1 tablespoon Black Peppercorns (freshly cracked)
- 1 teaspoon Garlic Powder (optional, for a modern twist)
- 1 tablespoon Neutral Oil (such as avocado or grapeseed oil)
Hand-Cut Chimichurri
- 1 bunch Fresh Flat-Leaf Parsley (finely minced)
- 4 cloves Fresh Garlic (pressed or minced)
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Red Chili Flakes (adjust for heat preference)
- 2 tablespoons Red Wine Vinegar
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 1/2 teaspoon Kosher Salt (to taste)
- 1 teaspoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Remove the Picanha from the refrigerator at least 45 minutes before cooking to allow it to reach room temperature, ensuring even heat distribution.
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2
Pat the meat extremely dry with paper towels. Using a sharp knife, score the fat cap in a crosshatch diamond pattern, being careful to cut through the fat but not into the meat itself.
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3
If using a grill, slice the roast into thick 2-3 inch steaks against the grain. If roasting whole, leave as is. For this recipe, we will slice them into 'C' shaped steaks for the most authentic texture.
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4
Generously coat all sides of the beef with the coarse sea salt and cracked pepper. Press the salt into the fat cap to ensure it adheres.
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5
Prepare the chimichurri by combining the minced parsley, garlic, oregano, chili flakes, vinegar, lemon juice, and olive oil in a small bowl. Whisk and set aside for at least 20 minutes to let flavors meld.
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6
Preheat a heavy cast-iron skillet over medium-high heat or prepare your grill for two-zone cooking (one hot side, one cool side).
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7
Place the steaks fat-side down in the cold skillet or on the grill. If using a skillet, start cold to slowly render the fat. As the heat rises, the fat will become golden and crispy.
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8
Once the fat has rendered and is deeply browned (about 5-7 minutes), flip the steaks to sear the flesh side for 3-4 minutes.
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9
Use a meat thermometer to check for doneness. For medium-rare, pull the meat when it reaches an internal temperature of 130°F (54°C).
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10
If the fat is browning too quickly but the center is still raw, move the steaks to the cooler side of the grill or lower the skillet heat to finish.
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11
Transfer the steaks to a warm cutting board or plate. This is the most critical step: let the meat rest for at least 10 minutes to allow the juices to redistribute.
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12
Slice the Picanha against the grain into thin strips. You will notice the fat cap provides a luscious, buttery contrast to the lean muscle.
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13
Drizzle the fresh chimichurri over the sliced beef and serve immediately while the fat is still warm and supple.
💡 Chef's Tips
Always look for a Picanha with a fat cap at least 1/2 inch thick; this is where all the flavor resides. Avoid using fine table salt as it will make the meat overly salty; the coarse grains create a beautiful crust and are easily brushed off if needed. Never trim the fat cap off before cooking, even if you don't intend to eat it, as it bastes the meat from the inside out. If your grill flares up due to the melting fat, move the meat to the indirect heat zone immediately to avoid a soot-like flavor. When slicing to serve, always cut against the grain to ensure the most tender bite possible.
🍽️ Serving Suggestions
Serve with traditional Brazilian Feijoada (black bean stew) and white rice for a complete meal. Pair with a bold Malbec or a refreshing Caipirinha to balance the richness of the fat. Accompanied by Farofa (toasted cassava flour) for a classic crunchy texture contrast. Grilled asparagus or a simple tomato and onion salad provides a bright acidity that cuts through the beef. Serve with warm crusty bread to soak up the rendered fat and chimichurri juices.