Description
Bring the bold flavors of a Brazilian churrasco to your home with this picanha steak recipe. Juicy, tender sirloin cap grilled to perfection and served with chimichurri, it’s the perfect centerpiece for a backyard barbecue or special dinner.
Ingredients
Scale
- 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
Instructions
- Prepare your grill. Preheat a grill to high heat for about 5 minutes. Clean and lightly oil the grates to prevent sticking.
- 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.
- Season the meat. Generously sprinkle kosher salt all over the steaks. If using black pepper, add it now for a touch of heat.
- 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.
- 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.
- Slice and serve. Slice the steaks against the grain for maximum tenderness. Serve with chimichurri sauce on the side for an authentic Brazilian touch.
Notes
- The fat cap: Do not fully trim the fat cap, as it keeps the steak juicy and flavorful during grilling. Trim only thick, uneven sections for balance.
- Grill temperature: Start on the hottest grates for a good sear and finish cooking in slightly cooler spots to avoid overcooking.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350°F oven, wrapped in foil.
- Serving: Pair with grilled vegetables, rice, or a fresh salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 steak (approximately 1/4 of total recipe)
- Calories: 546 kcal
- Sugar: 0g
- Sodium: 600 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 23 g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 47 g
- Cholesterol: 150 mg
Keywords: picanha steak, Brazilian barbecue, churrasco, grilled sirloin cap