Smoky Brazilian Picanha Roast with Chimichurri 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.
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.
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