Picanha na Brasa
This churrasco-style picanha is deeply browned over charcoal, juicy in the center, and edged with a crisp, rendered fat cap. The coarse salt highlights the beef’s natural flavor, while a bright chimichurri adds freshness and a sharp herbal lift.
Ingredients
Picanha e sal
- 500 gpicanha steak, with fat cap
- 8 gcoarse rock salt
Chimichurri
- 15 gfresh flat-leaf parsley, finely chopped
- 5 gfresh oregano, finely chopped
- 1 clove (5 g)garlic, finely minced
- 5 gred chilli, finely minced
- 15 mlred wine vinegar
- 30 mlextra-virgin olive oil
- 1 gfine salt
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 6
Serve the sliced picanha immediately with the chimichurri spooned over or alongside at the table.
Nutrition per serving
Notes
- •If you cannot find a whole picanha, ask for rump cap cut into one thick steak with the fat cap left on.
- •Do not over-salt far in advance; for this style, salting just before grilling keeps the texture juicy.
- •A thermometer makes this much easier for beginners, especially because picanha is best served pink.
- •For a stricter keto plate, serve with grilled greens or a simple lettuce salad rather than farofa or bread.
Background
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.
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