Smoky Brazilian Picanha Roast with Chimichurri Sauce
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
For the Chimichurri Sauce
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.
Resting the Meat
Remove picanha from the grill and let it rest, tented with foil, for at least 10 minutes before slicing.
Finishing the Sauce
Give the chimichurri a final stir right before serving to blend flavors.
Plating & Serving
Smoky Brazilian Picanha Roast with Chimichurri Sauce
Smoky Brazilian Picanha Roast with Chimichurri Sauce
Plating & Serving
Slice the picanha against the grain and arrange on a platter. Drizzle with chimichurri sauce before serving.