Description
A delicious and juicy Picanha steak recipe that highlights the rich flavors of this cut of meat, perfect for grilling or roasting.
Ingredients
Scale
- 2–3 lb (1–1.3 kg) picanha steak (sirloin cap), fat cap intact
- 2 tsp coarse salt (sea salt or kosher salt)
- 1 tsp black pepper
- 1 tsp garlic powder (optional)
- 1 tbsp olive oil (if pan-searing)
- 1 cup fresh parsley, finely chopped (for chimichurri)
- 3 cloves garlic, minced (for chimichurri)
- 2 tbsp red wine vinegar (for chimichurri)
- ½ cup olive oil (for chimichurri)
- ½ tsp crushed red pepper flakes (for chimichurri)
- Salt & pepper to taste (for chimichurri)
Instructions
- Prepare the Picanha: Pat the steak dry with paper towels. Score the fat cap lightly in a crosshatch pattern (do not cut into the meat). Season generously with salt and black pepper on both sides. Let rest at room temperature for 30–45 minutes.
- Cooking Methods: Option A: Grill (Traditional Method): Preheat grill to high heat (450–500°F / 230–260°C). Place steak fat-side down directly over heat. Grill for 5–7 minutes until fat renders and crisps. Flip and cook another 4–6 minutes until medium-rare. Remove and rest for 10 minutes before slicing.
- Option B: Pan-Seared + Oven: Preheat oven to 400°F (200°C). Heat a heavy skillet over medium-high heat. Place steak fat-side down (no oil needed at first). Sear 5–6 minutes until fat is golden and crisp. Flip, add olive oil if needed, and sear 2 minutes. Transfer skillet to oven and roast 10–15 minutes (medium-rare). Rest 10 minutes.
- Option C: Oven-Roasted Only: Preheat oven to 425°F (220°C). Place steak on a rack over a baking sheet, fat-side up. Roast for 25–30 minutes until internal temp reaches 130°F (54°C). Broil for 2–3 minutes to crisp the fat. Rest before slicing.
- Doneness Guide: Rare: 120–125°F (49–52°C), Medium-Rare: 130–135°F (54–57°C), Medium: 140–145°F (60–63°C).
- How to Slice: Slice against the grain into thin strips. Always cut after resting to keep juices inside.
- Optional Chimichurri: Combine parsley, garlic, vinegar, olive oil, chili flakes, salt, and pepper. Mix well and let sit 10 minutes. Spoon over sliced steak before serving.
Notes
- Do NOT remove the fat cap — it’s essential for flavor.
- Salt is often all you need; keep seasoning simple.
- Let the steak rest — this makes it juicy, not dry.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling, Roasting, Pan-Searing
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Picanha Steak Recipe, Grilled Picanha, Brazilian Steak