Main Course · Dinner · Latin American ·

Smoky Brazilian Picanha Roast with Chimichurri Sauce

Name: Smoky Brazilian Picanha Roast with Chimichurri Sauce
Prep time: 35 min
Cook time: 105 min
Total time: 140 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 1.5 lbs picanha beef, Excess fat trimmed to 1 cm; 2 tsp sea salt; 1 tsp coarsely ground black pepper; 1 tbsp smoked paprika; 3 cloves garlic, minced; 1 cup fresh parsley, finely chopped; 1/2 cup fresh cilantro, finely chopped; 4 cloves garlic, minced; 1/4 cup red wine vinegar; 1/2 cup olive oil; 1 tsp crushed red pepper flakes; Salt and pepper to taste

A traditional Brazilian steakhouse cut, Picanha is roasted to perfection over a smoky grill and paired with a vibrant chimichurri sauce, perfect for an indulgent dinner.

4.3(278 reviews)

·By Ethan Brooks·November 14, 2025

Smoky Brazilian Picanha Roast with Chimichurri Sauce — Main Course served and photographed from above

Prep

35 min

Cook

1 h 45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Picanha Roast

For the Chimichurri Sauce

Nutrition

Per serving

Calories: 608 kcal
Protein: 49.75 g
Carbs: 6.5 g
Fat: 42.75 g
Fiber: 2 g

Whole recipe

Total

Calories: 2430 kcal
Protein: 199 g
Carbs: 26 g
Fat: 171 g
Fiber: 8 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1.5 lbs picanha beef Excess fat trimmed to 1 cm	1790	184	0	120	0
2 tsp sea salt	0	0	0	0	0
1 tsp coarsely ground black pepper	7	0.3	1.7	0.1	0.7
1 tbsp smoked paprika	19	1	4	0.9	2
3 cloves garlic minced	13	0.6	2.9	0	0.2
1 cup fresh parsley finely chopped	22	1.8	3.8	0.5	2
1/2 cup fresh cilantro finely chopped	1	0.1	0.2	0	0.1
4 cloves garlic minced	18	0.8	3.8	0	0.3
1/4 cup red wine vinegar	0	0	0	0	0
1/2 cup olive oil	960	0	0	108	0
1 tsp crushed red pepper flakes	6	0.3	1.1	0.3	0.7
Salt and pepper to taste	0	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Picanha

1
Score the fat
Score the fat side of the picanha in a crosshatch pattern.
2
Rub the beef
Rub the beef with sea salt, black pepper, smoked paprika, and minced garlic.
3
Marinate
Let it marinate for at least 30 minutes or up to 2 hours in the refrigerator.

Preparing the Chimichurri Sauce

1
Combine herbs and garlic
In a medium bowl, combine parsley, cilantro, and minced garlic.
2
Add liquids and spices
Stir in red wine vinegar, olive oil, and red pepper flakes.
3
Season and refrigerate
Season with salt and pepper, and mix until well combined. Refrigerate until ready to serve.
Tip: Fresh herbs make the best chimichurri; avoid dried or stale ones.

How to Make Smoky Brazilian Picanha Roast with Chimichurri Sauce

Total time: 2 h 20 min · Yields 4 servings

1
Grilling the Picanha
Preheat a grill to medium-high heat. Sear the picanha, fat side down, until browned. Flip and cook until the desired doneness.
2
Resting the Meat
Remove picanha from the grill and let it rest, tented with foil, for at least 10 minutes before slicing.
3
Finishing the Sauce
Give the chimichurri a final stir right before serving to blend flavors.