Picanha Steak Recipe: Juicy, Flavorful, and Easy to Make

Imagine the aroma of sizzling beef wafting through the air as you gather with friends for a backyard barbecue. Picanha steak, a Brazilian classic, promises that experience. Known for its rich flavor and juicy tenderness, this cut of beef is a staple in rodizio-style dining, where meat is expertly grilled and served on skewers. After experiencing this unique tradition at a Brazilian steakhouse, I couldn’t resist trying to recreate it at home. The result? A simple, flavorful recipe that brings the churrascaria experience right to your table.

Recipe Story

Picanha steak, also known as sirloin cap or rump cap, has its roots in Brazil, where it is celebrated as the star of churrasco—grilled meat feasts. In Brazil, the picanha’s thick fat cap is never removed, as it bastes the meat during cooking, creating a tender and flavorful result. My first encounter with this delicacy was at Fogo de Chão, where waiters expertly carved skewered meats tableside. Inspired by the simplicity of the preparation and the incredible taste, I decided to try my hand at grilling picanha. With just a handful of ingredients and the right technique, I discovered how easy it is to recreate this restaurant-quality dish.

Recipe Overview

This recipe for picanha steak is straightforward yet delivers exceptional flavor. The secret lies in keeping the seasoning minimal—just kosher salt and optional black pepper—to let the natural taste of the beef shine. Skewered and grilled over high heat, the steak develops a beautifully charred exterior while remaining juicy and tender inside. Whether served with chimichurri sauce or enjoyed on its own, picanha is a showstopper at any meal.

Ingredients You Will Need

🩷 2 lbs. sirloin cap (picanha), cut into 4 steaks (1 1/2-inch thick)
🩷 2 1/4 tsp. kosher salt
🩷 1 tsp. freshly ground black pepper (optional)
🩷 Vegetable oil, for greasing the grill
🩷 Chimichurri sauce, for serving

Equipment Needed

🩷 4 metal skewers

Step-by-Step Instructions

🔵 Step 1: Prepare your grill. Preheat a grill to high heat for about 5 minutes. Clean and lightly oil the grates to prevent sticking.

🔵 Step 2: Curl the steaks. Take the sirloin cap pieces and curl each steak into a “C” shape. Push a skewer through the ends to secure it, keeping the fat cap on the outer side.

🔵 Step 3: Season the meat. Generously sprinkle kosher salt all over the steaks. If using black pepper, add it now for a touch of heat.

🔵 Step 4: Grill the steak. Place the skewered steaks onto the hottest part of the grill. Cook for 4–6 minutes per side, turning once, until an instant-read thermometer inserted into the thickest part reads 130°F for medium-rare or 140°F for medium.

🔵 Step 5: Rest the steak. Transfer the cooked steaks to a cutting board and let them rest for 10 minutes. This allows the juices to redistribute, ensuring a tender and juicy result.

🔵 Step 6: Slice and serve. Slice the steaks against the grain for maximum tenderness. Serve with chimichurri sauce on the side for an authentic Brazilian touch.

Ingredient Additions and Substitutions

1. Cajun seasoning: For a spicier twist, rub the steaks with a blend of paprika, garlic powder, and dried oregano before grilling.
2. Garlic butter: Melt a dollop of garlic butter over the steaks after grilling for added richness.
3. Chimichurri alternatives: Swap chimichurri for a creamy horseradish sauce or a tangy balsamic glaze.

Recipe Tips

1. The Fat Cap is Key: The hallmark of picanha steak is its thick fat cap, which keeps the meat moist and flavorful as it cooks. Only trim excessively thick sections of the fat cap to ensure even cooking.
2. Mind the Grill’s Hot Spots: Place the steaks on the hottest part of the grill first to achieve a good sear. Once they release easily from the grates, move them to a slightly cooler area to finish cooking.
3. Avoid Overcooking: Picanha is best enjoyed medium-rare to medium. Use an instant-read thermometer to ensure precise doneness.
4. Let the Meat Rest: Resting the steak is crucial for retaining its juices. Cutting too soon will result in a drier, less flavorful piece of meat.

Storage Instructions

Picanha is best enjoyed fresh off the grill, but if you have leftovers, store them properly for the best results. Allow the steak to cool to room temperature before transferring it to an airtight container. Refrigerate for up to 2 days. When reheating, wrap the steak in aluminum foil and warm it in a 350°F oven to retain moisture and prevent it from drying out.

Serving Suggestions

1. Chimichurri Sauce: This classic Argentine condiment of parsley, garlic, olive oil, and vinegar pairs perfectly with the rich, grilled flavors of picanha.
2. Grilled Vegetables: Serve alongside charred zucchini, bell peppers, and onions for a colorful and healthy accompaniment.
3. Brazilian Rice and Beans: Add a traditional touch by pairing the steak with feijão tropeiro (a mix of beans, cassava flour, and bacon) or simply seasoned black beans and white rice.
4. Fresh Salad: A crisp green salad with vinaigrette balances the richness of the meat beautifully.

Variations and Creative Twists

1. Skewer Combinations: Alternate pieces of picanha with vegetables like mushrooms, cherry tomatoes, or chunks of onion for a complete meal on a stick.
2. Marinated Picanha: For a flavor-packed variation, marinate the steak in olive oil, minced garlic, lemon juice, and fresh herbs like rosemary or thyme for 1–2 hours before grilling.
3. Open Flame Cooking: If you have access to an open flame grill or spit roast, cook the picanha over the fire for an even more authentic churrasco experience.

Final Thoughts

Picanha steak captures the heart of Brazilian barbecue with its simplicity and bold flavors. With just a handful of ingredients and a few essential techniques, you can recreate the magic of churrascaria dining at home. Whether for a special occasion or a weekend cookout, this recipe will impress and delight your guests. The juicy, tender steak paired with vibrant sides and sauces is sure to become a favorite in your recipe collection.

Now that you’ve mastered the art of grilling picanha, gather your friends, fire up the grill, and savor the taste of Brazil in every bite. Bon appétit—or as they say in Brazil, bom apetite!

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