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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
