Authentic Brazilian Grilled Picanha with Cilantro-Garlic Chimichurri
Experience a traditional Brazilian churrasco at home. This sirloin cap roast is scored, folded onto skewers, and grilled to tender perfection, then served with a vibrant, herbaceous cilantro and garlic chimichurri.
Equipment
- Charcoal or Gas Grill
- Large flat metal skewers
- Sharp carving knife
- Cutting board
- Small mixing bowl
Ingredients
Picanha
- 2.5 lbs Picanha (Sirloin Cap Roast) — Fat cap left fully intact (do not trim)
- 3 tablespoons Coarse Kosher Salt or Rock Salt (Sal Grosso) — Adjust based on size of roast
Cilantro-Garlic Chimichurri
- 1 cup Fresh cilantro — Finely chopped
- 0.5 cup Fresh flat-leaf parsley — Finely chopped
- 4 cloves Garlic cloves — Minced
- 3 tablespoons Red wine vinegar
- 0.5 cup Extra virgin olive oil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Red pepper flakes — Adjust to desired heat level
- 0.5 teaspoon Salt — To taste
- 0.25 teaspoon Black pepper — Freshly ground
Picanha
| 2.5 lbs | Picanha (Sirloin Cap Roast) | Fat cap left fully intact (do not trim) |
| 3 tablespoons | Coarse Kosher Salt or Rock Salt (Sal Grosso) | Adjust based on size of roast |
Cilantro-Garlic Chimichurri
| 1 cup | Fresh cilantro | Finely chopped |
| 0.5 cup | Fresh flat-leaf parsley | Finely chopped |
| 4 cloves | Garlic cloves | Minced |
| 3 tablespoons | Red wine vinegar | |
| 0.5 cup | Extra virgin olive oil | |
| 1 teaspoon | Dried oregano | |
| 0.5 teaspoon | Red pepper flakes | Adjust to desired heat level |
| 0.5 teaspoon | Salt | To taste |
| 0.25 teaspoon | Black pepper | Freshly ground |
Instructions
-
Prepare the chimichurri by combining the chopped cilantro, parsley, minced garlic, dried oregano, red pepper flakes, salt, and pepper in a bowl. Stir in the red wine vinegar, then slowly whisk in the olive oil. Let sit at room temperature to allow flavors to meld.
~10 minMaking the chimichurri ahead of time (even the day before) yields the best flavor. -
Prepare the grill for two-zone cooking. Bank hot coals to one side for direct, high heat, and leave the other side empty for indirect, cooler cooking. If using a gas grill, turn half the burners to high and leave the others off.
A charcoal fire provides the most authentic flavor for churrasco. -
Place the picanha fat-side up on a cutting board. Using a sharp knife, lightly score the fat cap in a crosshatch pattern, spacing the cuts about 1 inch apart. Be very careful to only cut through the fat, not into the meat itself. This helps the fat render and crisp.
~3 minScoring prevents the meat from curling and allows salt to flavor the fat. -
Cut the picanha roast WITH the grain into thick steaks, roughly 1.5 to 2 inches wide. (Cutting with the grain now ensures that your final thin slices on the plate will be against the grain).
~2 minLook closely at the muscle fibers to identify the grain direction before cutting. -
Fold each steak into a 'C' shape, with the fat cap on the outside of the curve. Run a large flat metal skewer through the meat, piercing both ends of the 'C' to secure it. Repeat, fitting 2-3 pieces per skewer.
~5 minFlat skewers are essential; they prevent the meat from spinning when you turn the skewer on the grill. -
Right before grilling, generously coat the skewered meat with coarse rock salt on all sides. Pat it gently so it adheres.
Do not salt too early, as it will draw out moisture and cure the meat. -
Place the skewers over the direct, high-heat zone of the grill. Sear the meat, turning every 2-3 minutes to ensure an even crust and to prevent burning. The fat will render and drip, causing flare-ups.
~10 minKeep a close eye on the grill. If flare-ups become aggressive flames that engulf the meat, temporarily move the skewers to the indirect heat zone to let the flames die down. -
Once a deep, caramelized crust has formed on the outside and the fat is crispy, move the skewers to the indirect heat zone. Close the lid and cook until the internal temperature reaches 130°F (54°C) for medium-rare.
~15 minUse a digital meat thermometer inserted into the center of the thickest piece for accuracy. -
Remove the skewers from the grill and let the meat rest for 10-15 minutes. This allows the juices to redistribute.
~15 minDo not skip resting; slicing immediately will result in dry meat. -
To serve, you can either slice the meat directly off the skewer (churrascaria style) or remove the steaks to a cutting board. Slice thinly AGAINST the grain. Serve immediately with the cilantro-garlic chimichurri.
Tips & Storage
- Ask your butcher specifically for 'Picanha' or 'Sirloin Cap' with the fat cap completely intact. Many American butchers trim the fat by default.
- Do not trim the fat cap before cooking! It bastes the meat, providing the signature flavor and juiciness of the cut.
- If you don't have large metal skewers, you can grill the steaks flat, but the traditional C-shape helps protect the meat and renders the fat perfectly.
- Brush away any large chunks of excess salt before serving if you applied a very heavy coating.
- Storage: Store leftover meat and chimichurri in separate airtight containers in the refrigerator for up to 3 days. Reheat the meat gently over low heat or enjoy cold. The chimichurri's olive oil may solidify in the fridge; let it sit at room temperature for 15 minutes before serving.