Picanha Steaks with Chipotle Chimichurri Recipe

Introduction

Picanha steaks are a delicious Brazilian cut known for their rich flavor and tender texture. Paired with a smoky, spicy chipotle chimichurri, this dish brings vibrant, bold flavors to your next barbecue or dinner. It’s a perfect way to impress guests with minimal effort.

Ingredients

• 1 whole picanha (2-3 lb), fat cap on
• 1-2 tbsp olive oil
• Kosher salt to taste
• Optional: coarse black pepper and garlic powder
• For the Chipotle Chimichurri:
• 1 cup fresh parsley, finely chopped
• 4 cloves garlic, minced
• ½ cup olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tsp crushed red pepper flakes
• ½ tsp dried oregano
• 1 tsp chipotle powder
• ½ tsp ground cumin
• 1 tsp chili powder
• Salt and black pepper to taste

Instructions

1. Step 1: Remove the picanha from the refrigerator 30 minutes before cooking to bring it to room temperature. Trim any silver skin but keep the fat cap intact. Score the fat cap in a ½-inch crosshatch pattern, cutting through the fat only.
2. Step 2: Coat the picanha with olive oil and season generously with kosher salt. If desired, add coarse black pepper and garlic powder for extra flavor.
3. Step 3: Prepare the chipotle chimichurri by combining parsley, garlic, red wine vinegar, lemon juice, crushed red pepper flakes, oregano, chipotle powder, cumin, chili powder, salt, and black pepper in a bowl. Stir in olive oil and let it rest for 10 minutes to develop the flavors.
4. Step 4: Preheat your grill to 500°F or higher. Place the picanha fat-cap down on the grill and sear for 4-5 minutes until the fat is golden and rendered.
5. Step 5: Flip the picanha and sear the meat side for 3-4 minutes. Remove from the grill and let it cool for about 3 minutes if it’s too hot to handle.
6. Step 6: Slice the roast with the grain into 1.5-inch thick steaks. Lightly season the freshly cut surfaces with salt.
7. Step 7: Reduce the grill heat to medium-high (400-425°F). Place the steaks on the grill and flip every 2 minutes to ensure even browning. Cook until the internal temperature reaches 120°F, about 8-10 minutes total.
8. Step 8: Remove the steaks from the grill and let them rest uncovered for 10 minutes. Carryover cooking will bring the temperature up to 135°F for a perfect medium-rare.
9. Step 9: Slice each steak against the grain into ½-inch thick pieces. Arrange on a platter and spoon the chipotle chimichurri over the top. Serve immediately.

Tips & Variations

• Letting the meat rest before and after grilling helps retain juices and improves tenderness.
• For extra smoky flavor, use a charcoal grill or add wood chips to your gas grill.
• You can adjust the spice level in the chimichurri by reducing or increasing the chipotle powder and red pepper flakes.
• If picanha is unavailable, sirloin cap or top sirloin can be used as alternatives.

Storage

Store any leftover picanha steaks and chimichurri separately in airtight containers in the refrigerator for up to 3 days. Reheat the steaks gently in a low oven or on a grill to avoid overcooking. Serve chimichurri fresh or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is the best way to cook picanha steak?

Grilling over high heat with an initial sear on the fat cap followed by cooking the meat side is ideal. This method renders the fat and keeps the meat juicy and flavorful.

Can I make the chipotle chimichurri ahead of time?

Yes, chimichurri can be made several hours or even a day in advance. The flavors will deepen as it rests, making it even more delicious.

Picanha Steaks with Chipotle Chimichurri Recipe

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★★★★★

4.9 from 112 reviews

• Author: Hugo
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

This recipe features succulent picanha steaks grilled to medium-rare perfection and topped with a smoky, zesty chipotle chimichurri sauce. The picanha is prepared with its signature fat cap scored for crispy rendering, then seasoned and seared over high heat for a flavorful crust. The vibrant chimichurri combines fresh parsley and garlic with smoky chipotle and chili powders, making it an irresistible complement for this classic Brazilian cut of beef.

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Ingredients

Scale 1x2x3x

Picanha Steaks:

• 1 whole picanha (2–3 lb), fat cap on
• 1–2 tbsp olive oil
• Kosher salt, to taste
• Optional: coarse black pepper and garlic powder, to taste

Chipotle Chimichurri:

• 1 cup fresh parsley, finely chopped
• 4 cloves garlic, minced
• ½ cup olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tsp crushed red pepper flakes
• ½ tsp dried oregano
• 1 tsp chipotle powder
• ½ tsp ground cumin
• 1 tsp chili powder
• Salt and black pepper, to taste

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Instructions

1. Prepare the Picanha: Remove the picanha from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Trim any silver skin from the meat but keep the fat cap intact. Using a sharp knife, score the fat cap in a ½-inch crosshatch pattern, cutting through the fat only to help it render evenly during cooking. Coat the entire roast with olive oil and season generously with kosher salt. Optionally, add coarse black pepper and garlic powder for extra flavor.
2. Make the Chipotle Chimichurri: In a bowl, combine finely chopped fresh parsley, minced garlic, red wine vinegar, lemon juice, crushed red pepper flakes, dried oregano, chipotle powder, ground cumin, and chili powder. Season with salt and black pepper according to your taste. Stir in olive oil until mixture is well combined. Let the chimichurri rest for 10 minutes to allow the flavors to meld.
3. Preheat the Grill and Sear the Picanha: Preheat your grill to a high temperature of 500°F or higher. Place the picanha fat-cap side down directly on the grill grates and sear for 4-5 minutes, until the fat is golden and nicely rendered. Flip the roast and sear the meat side for 3-4 minutes to develop a rich crust. Remove the roast from the grill and let it rest for 3 minutes if it’s too hot to handle safely.
4. Slice into Steaks and Season: Carefully slice the roast with the grain into steaks about 1.5 inches thick. Lightly season the freshly cut surfaces with kosher salt to enhance flavor.
5. Grill the Steaks: Reduce the grill heat to medium-high, around 400-425°F. Place the picanha steaks on the grill and cook, flipping every 2 minutes to ensure even browning on all sides. Continue grilling until the internal temperature reaches approximately 120°F for medium-rare doneness, which should take about 8-10 minutes total.
6. Rest and Slice: Remove the steaks from the grill and let them rest uncovered for 10 minutes. During this time, carryover cooking will raise the temperature to around 135°F, achieving the perfect medium-rare. After resting, slice each steak against the grain into ½-inch thick pieces for maximum tenderness.
7. Serve: Arrange the sliced picanha steak pieces on a platter and generously spoon the chipotle chimichurri sauce over the top. Serve immediately while warm and juicy.

Notes

• Allowing the picanha to rest before and after cooking helps ensure even cooking and tender, juicy steak.
• Scoring the fat cap allows the fat to render more effectively and crisps up the exterior.
• The chipotle chimichurri can be made ahead and stored in the refrigerator for up to 2 days.
• If you don’t have a grill, this recipe can also be adapted for a grill pan or broiler with similar searing technique.
• Use a meat thermometer to accurately gauge doneness for the best results.
• For spicier chimichurri, increase the amount of chipotle powder or crushed red pepper flakes.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Brazilian

Keywords: Picanha, Grilled Steak, Chipotle Chimichurri, Brazilian Beef, Steak Recipe, Grilled Meat, Barbecue