📝 About This Recipe
Picanha is the undisputed king of the Brazilian steakhouse, prized for its thick fat cap that bastes the meat as it roasts over open flames. This recipe honors the gaucho tradition by using simple rock salt to highlight the beef's deep, mineral richness, resulting in a buttery texture and a crust that is second to none. Served with a vibrant, hand-chopped chimichurri, it is a celebration of fire, salt, and exceptional South American hospitality.
🥗 Ingredients
The Beef
- 2.5 - 3 pounds Picanha (Sirloin Cap/Culotte) (with a thick, white fat cap intact)
- 3 tablespoons Coarse Sea Salt or Sal Grosso (Brazilian rock salt is preferred)
- 1 tablespoon Neutral Oil (only if pan-searing before grilling)
Hand-Chopped Chimichurri
- 1 cup Fresh Flat-Leaf Parsley (very finely chopped)
- 2 tablespoons Fresh Oregano (minced)
- 4 pieces Garlic Cloves (mashed into a paste)
- 1 teaspoon Red Chili Flakes (adjust for heat preference)
- 1/4 cup Red Wine Vinegar (high quality)
- 1/2 cup Extra Virgin Olive Oil (cold pressed)
- 1/2 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 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; this ensures even cooking.
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2
Using a very 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
Slice the Picanha with the grain into 3 or 4 thick steaks, roughly 2.5 to 3 inches wide.
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4
Fold each steak into a 'C' shape with the fat cap on the outside and thread them onto heavy-duty metal skewers, or leave them as individual steaks if using a grill grate.
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5
Generously coat all sides of the meat with the coarse sea salt, pressing it lightly so it adheres to the surface.
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6
Prepare your grill for two-zone cooking: one side with high direct heat (charcoal is best) and one side with lower indirect heat.
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7
While the grill heats, prepare the chimichurri by combining the chopped parsley, oregano, garlic, chili flakes, vinegar, and olive oil in a small bowl. Whisk and set aside to let flavors marry.
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8
Place the Picanha on the grill over direct heat, fat-side down first. Be prepared for flare-ups as the fat melts; move the meat if the flames become too aggressive.
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9
Sear the fat for 3-5 minutes until it is golden brown and crispy, then flip to sear the meat sides for 2-3 minutes each.
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10
Move the steaks to the indirect heat zone. Cover the grill and continue cooking until the internal temperature reaches 128°F (53°C) for medium-rare.
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11
Remove the meat from the grill and place it on a warm platter. Use the back of a knife to gently scrape off any excess large clumps of salt.
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12
Allow the meat to rest for at least 10-15 minutes. This is crucial for the juices to redistribute throughout the fibers.
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13
Slice the meat against the grain into thin strips to ensure maximum tenderness.
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14
Drizzle the fresh chimichurri over the sliced beef and serve immediately while the fat is still warm and buttery.
💡 Chef's Tips
Always slice against the grain for service; since you cut with the grain to make the steaks, your final slices should be perpendicular to those original cuts. If you don't have a grill, use a cast-iron skillet to sear the fat cap first, then finish in a 400°F oven. Avoid using fine table salt; the large grains of Sal Grosso provide the correct texture and won't over-salt the interior of the meat. Keep a spray bottle of water handy if grilling over charcoal to manage flare-ups from the rendering fat cap.
🍽️ Serving Suggestions
Pair with a robust Malbec or a traditional Brazilian Caipirinha to cut through the richness of the fat. Serve alongside Farofa (toasted cassava flour) and Feijoada (black bean stew) for a complete Brazilian experience. A simple side of white rice and tomato-onion salad (Vinagrete) provides a refreshing contrast. Grilled pineapple dusted with cinnamon makes for the perfect digestive dessert after this hearty meal.