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Juicy Grilled Picanha Recipe with Easy Zesty Chimichurri Sauce

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A flavorful grilled picanha with a thick fat cap cooked to juicy perfection, paired with a bright, herby chimichurri sauce that balances richness with fresh, bold flavors.

Ingredients

Scale
  • 2–2.5 lbs (900–1150 g) picanha cut (top sirloin cap) with thick fat cap
  • Coarse sea salt
  • Freshly ground black pepper
  • Extra virgin olive oil
  • Fresh parsley, finely chopped
  • Fresh cilantro, finely chopped (optional)
  • Fresh oregano leaves, minced
  • Garlic cloves, minced
  • Red wine vinegar
  • Red pepper flakes
  • Freshly squeezed lemon juice
  • Salt to taste

Instructions

  1. Trim excess silver skin from the picanha, keeping the fat cap intact. Score the fat in a crosshatch pattern about 1/4-inch deep. Pat dry with paper towels.
  2. Season generously with coarse sea salt and freshly ground black pepper on all sides. Let rest at room temperature for 20 minutes.
  3. Preheat grill to medium-high heat (around 400°F/200°C). If using charcoal, wait for coals to be glowing and covered with white ash.
  4. Place picanha fat side down on the grill. Cook for 8-10 minutes until fat renders and crisps to a golden brown crust.
  5. Flip and grill the lean side for 6-8 minutes. Use a meat thermometer to check doneness: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
  6. Remove from grill and rest meat for 10 minutes loosely tented with foil.
  7. While resting, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, parsley, cilantro, oregano, red pepper flakes, and salt in a bowl. Adjust seasoning to taste.
  8. Slice picanha against the grain into thick slices. Drizzle generously with chimichurri sauce and serve immediately.

Notes

If fat flares up on the grill, move meat to indirect heat to avoid burning. Resting the meat is key for juicy results. Score the fat to prevent curling and help even rendering. Adjust chimichurri acidity and heat to taste. Can be cooked indoors by searing fat side down in cast iron skillet then finishing in oven at 400°F for 10-15 minutes.

Nutrition

Keywords: picanha, grilled steak, chimichurri sauce, Brazilian barbecue, easy grilling, beef recipe, summer barbecue, zesty sauce

Find it online: https://grubella.com/juicy-grilled-picanha-recipe-with-easy-zesty-chimichurri-sauce/