Picanha na Brasa

Nutrition · per serving

Steps

1. 1

   Light a charcoal grill and heat it to high, aiming for a very hot cooking zone. While the coals ash over, take the picanha out so it loses some chill. Finely chop the parsley and oregano, mince the garlic and chilli, and have the remaining chimichurri ingredients ready.

   500 g picanha steak, with fat cap15 g fresh flat-leaf parsley, finely chopped5 g fresh oregano, finely chopped1 clove (5 g) garlic, finely minced5 g red chilli, finely minced15 ml red wine vinegar30 ml extra-virgin olive oil1 g fine salt
2. 2

   Make the chimichurri by stirring together the parsley, oregano, garlic, chilli, red wine vinegar, olive oil, and fine salt. Let it stand while the grill finishes heating so the herbs soften and the flavors meld.

   15 g fresh flat-leaf parsley, finely chopped5 g fresh oregano, finely chopped1 clove (5 g) garlic, finely minced5 g red chilli, finely minced15 ml red wine vinegar30 ml extra-virgin olive oil1 g fine salt
3. 3

   Pat the picanha dry if needed. Season only the meat side generously with the coarse rock salt, leaving the fat cap mostly unsalted to avoid flare-ups. Place the steak over the hottest part of the grill, fat side down first, and sear for 2-3 minutes until the fat is browned and beginning to render.

   500 g picanha steak, with fat cap8 g coarse rock salt
4. 4

   Turn the picanha and grill the meat side for 3-4 minutes. Move it to a slightly less intense area if the outside is coloring too fast. For beginner-friendly doneness, continue cooking, turning once more if needed, until the thickest part reaches 52-54°C for medium-rare or 55-57°C for medium; total grill time is usually 10-12 minutes for a 500 g steak about 3-4 cm thick.

   500 g picanha steak, with fat cap
5. 5

   Transfer the picanha to a board and rest for 5 minutes so the juices redistribute. Slice across the grain into thick strips, keeping some fat on each slice for authentic flavor.

   500 g picanha steak, with fat cap
6. 6

   Serve the sliced picanha immediately with the chimichurri spooned over or alongside at the table.

   500 g picanha steak, with fat cap15 g fresh flat-leaf parsley, finely chopped5 g fresh oregano, finely chopped1 clove (5 g) garlic, finely minced5 g red chilli, finely minced15 ml red wine vinegar30 ml extra-virgin olive oil1 g fine salt

Origin & History

Picanha is one of the most prized cuts in Brazilian churrasco, especially popular in southern rodízio-style steakhouses where it is grilled over live fire and carved tableside. The classic seasoning is famously minimal—often just coarse salt—so the beef and its rich fat cap remain the focus. Herb sauces such as chimichurri are common accompaniments in many churrasco settings.