📝 About This Recipe
Transport your senses to the bustling rodízios of Southern Brazil with this authentic Churrasco, featuring the prized Picanha cut. This dish celebrates the art of open-fire cooking, where high-quality beef is seasoned simply with coarse salt to allow its natural, rich flavors to take center stage. The result is a succulent, smoky masterpiece with a perfectly rendered fat cap, balanced beautifully by a vibrant, herb-forward garlic chimichurri.
🥗 Ingredients
The Star of the Show
- 2.5 - 3 pounds Picanha (Sirloin Cap) (with a thick fat cap intact, cut into 3-inch wide steaks)
- 3 tablespoons Coarse Sea Salt or Sal Grosso (do not use fine table salt)
- 1 tablespoon Olive Oil (for lightly coating the meat)
Authentic Chimichurri Sauce
- 1 cup Fresh Flat-Leaf Parsley (very finely chopped)
- 4 cloves Garlic (minced into a paste)
- 2 teaspoons Fresh Oregano (finely chopped)
- 1/4 cup Red Wine Vinegar (high quality)
- 1/2 cup Extra Virgin Olive Oil (cold pressed)
- 1/2 teaspoon Red Chili Flakes (adjust for heat preference)
- 1/2 teaspoon Kosher Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Remove the Picanha from the refrigerator at least 45 minutes before cooking to bring it to room temperature; this ensures even cooking throughout the meat.
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2
Prepare the chimichurri by combining the chopped parsley, minced garlic, oregano, red wine vinegar, red chili flakes, salt, and pepper in a medium bowl. Whisk in the olive oil slowly and let the sauce sit for at least 30 minutes to allow the flavors to meld.
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3
Prepare your grill. If using charcoal, pile the coals to one side to create a high-heat zone and a medium-heat zone. If using gas, preheat to medium-high (400°F-450°F).
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4
Slice the Picanha into thick steaks (about 3 inches wide), cutting with the grain. This is traditional for skewering, though you can also grill them as individual steaks.
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5
If using skewers, fold the steaks into a 'C' shape with the fat cap on the outside and slide them onto heavy-duty metal skewers.
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6
Lightly pat the meat dry with paper towels and brush very lightly with olive oil to help the salt adhere.
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7
Generously coat all sides of the meat with the coarse sea salt. Press the salt into the fat cap gently.
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8
Place the meat on the grill. If skewered, place them over the medium-heat zone first to slowly render the fat cap without causing massive flare-ups.
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9
Grill for about 15-20 minutes, turning every 5 minutes. As the fat renders and drips, it may cause flames; move the meat slightly if the flames become too aggressive.
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10
For the final 4-5 minutes, move the meat to the high-heat zone to develop a deep, charred crust (the 'selado').
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11
Use an instant-read thermometer to check for doneness: 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
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12
Remove the meat from the grill and place it on a warm cutting board. Before slicing, use the back of a knife to gently tap off any excess large grains of salt.
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13
Crucial Step: Let the meat rest for 10 full minutes. This allows the juices to redistribute, ensuring every bite is moist.
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14
Slice the meat against the grain into thin ribbons and serve immediately with a generous spoonful of chimichurri.
💡 Chef's Tips
Always use coarse salt (Sal Grosso); fine salt will be absorbed too quickly and make the meat overly salty. Do not trim the fat cap! It protects the meat during high-heat cooking and provides the signature flavor. If you don't have a grill, use a heavy cast-iron skillet, but ensure your kitchen is well-ventilated as the fat will smoke. When slicing the finished meat, ensure you are cutting against the grain to break up the muscle fibers for maximum tenderness. For the chimichurri, never use a food processor; hand-chopping the herbs prevents the sauce from becoming a bitter paste.
🍽️ Serving Suggestions
Serve with traditional Brazilian 'Arroz e Feijão' (white rice and black beans). Pair with a refreshing Caipirinha cocktail made with cachaça, lime, and sugar. Add a side of 'Farofa' (toasted cassava flour) to provide a crunchy texture to the succulent beef. A simple tomato and onion salad with a light vinaigrette helps cut through the richness of the fat. Grilled pineapple slices dusted with cinnamon make for the perfect palate-cleansing dessert.