Smoky Brazilian Picanha Roast with Chimichurri Sauce

Name: Smoky Brazilian Picanha Roast with Chimichurri Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 1.5 lbs picanha beef; 2 tsp sea salt; 1 tsp coarsely ground black pepper; 1 tbsp smoked paprika; 3 cloves garlic; 1 cup fresh parsley; 1/2 cup fresh cilantro; 4 cloves garlic; 1/4 cup red wine vinegar; 1/2 cup olive oil; 1 tsp crushed red pepper flakes; Salt and pepper to taste

A flavorful, barbecue-grilled Brazilian beef with zesty herb sauce

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.

1 h 45 min
4
Intermediate

Ingredients

For the Picanha Roast

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

For the Chimichurri Sauce

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

Preparation

Marinating the Picanha

Score the fat

Score the fat side of the picanha in a crosshatch pattern.

Rub the beef

Rub the beef with sea salt, black pepper, smoked paprika, and minced garlic.

Marinate

Let it marinate for at least 30 minutes or up to 2 hours in the refrigerator.

Preparing the Chimichurri Sauce

Combine herbs and garlic

In a medium bowl, combine parsley, cilantro, and minced garlic.

Add liquids and spices

Stir in red wine vinegar, olive oil, and red pepper flakes.

Season and refrigerate

Season with salt and pepper, and mix until well combined. Refrigerate until ready to serve.

Fresh herbs make the best chimichurri; avoid dried or stale ones.

Cooking Process

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.

Do not overcook the beef; an internal temperature of 130-135℉ is ideal for medium-rare.

Resting the Meat

Remove picanha from the grill and let it rest, tented with foil, for at least 10 minutes before slicing.

Resting the meat after cooking ensures a juicier bite.

Finishing the Sauce

Give the chimichurri a final stir right before serving to blend flavors.

Plating & Serving