Brazilian Picanha (Churrasco-Style Steak)
Brazilian picanha grilled with a crisp fat cap and served with bright churrasco sides.
Equipment
- Charcoal or gas grill
- Instant-read thermometer
- Sharp knife
- Cutting board
Ingredients
Picanha
- 2 lb picanha rump-cap steak fat cap left on
- 2 tbsp coarse salt
- 1/2 tsp black pepper
Chimichurri
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes
To Serve
- 1 cup farofa
- 1 cup Brazilian vinaigrette
Instructions
Season and Grill:
- Score the fat cap in a crosshatch pattern without cutting into the meat. Season all over with coarse salt and pepper.
- Heat the grill to high. Place the steak fat-side down and grill for 4 to 5 minutes until the fat renders and browns. Sear the meat side, then move to indirect heat and cook to 130°F (54°C) for medium-rare or your preferred doneness.
Rest and Slice:
- Rest the steak on a board for 10 minutes. While it rests, stir together the parsley, olive oil, vinegar, garlic, and pepper flakes.
- Slice the picanha across the grain and serve with chimichurri, farofa, and vinaigrette.
Notes
- Salt the steak just before grilling for a clean crust.
- Slice across the grain for the most tender bite.
Nutrition
Calories: 720kcalCarbohydrates: 24gProtein: 49gFat: 50gSaturated Fat: 17gCholesterol: 155mgSodium: 1850mgFiber: 3gSugar: 3g