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Brazilian Picanha (Churrasco-Style Steak)

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Brazilian picanha grilled with a crisp fat cap and served with bright churrasco sides.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Brazilian
Calories: 720
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Charcoal or gas grill
  • Instant-read thermometer
  • Sharp knife
  • Cutting board

Method
 

Season and Grill:
  1. Score the fat cap in a crosshatch pattern without cutting into the meat. Season all over with coarse salt and pepper.
  2. 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:
  1. Rest the steak on a board for 10 minutes. While it rests, stir together the parsley, olive oil, vinegar, garlic, and pepper flakes.
  2. Slice the picanha across the grain and serve with chimichurri, farofa, and vinaigrette.

Nutrition

Calories: 720kcalCarbohydrates: 24gProtein: 49gFat: 50gSaturated Fat: 17gCholesterol: 155mgSodium: 1850mgFiber: 3gSugar: 3g

Notes

  • Salt the steak just before grilling for a clean crust.
  • Slice across the grain for the most tender bite.