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Picanha steak churrasco style: C-shaped beef on skewers grilling over an open wood fire
Chef Emma

Grilled Picanha Steak

A whole picanha (top sirloin cap) cut into thick steaks with the grain, salted, grilled fat-side first over two-zone heat to medium-rare, then sliced thin against the grain.
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Prep Time 15 minutes
Cook Time 20 minutes
Dry brine (optional) 1 hour
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Brazilian
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Picanha
  • 2 1/2 lb whole picanha (top sirloin cap) 1.1 kg, fat cap on
  • 2 1/2 tsp Diamond Crystal kosher salt or coarse sea salt, about 1 tsp per lb
  • black pepper optional
Quick chimichurri (optional)
  • 1/2 cup fresh parsley finely chopped
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 3 tbsp red wine vinegar
  • 1/2 cup olive oil
  • 1/2 tsp salt

Equipment

  • Gas or charcoal grill
  • Sharp knife
  • Instant-read thermometer
  • Metal skewers (optional)

Method
 

  1. Cut the picanha with the grain into 3 or 4 steaks, 1 1/2 to 2 inches thick. Score the fat in a shallow crosshatch without cutting the meat.
  2. Pat dry and rub all over with the salt. Refrigerate uncovered on a rack for 1 hour or up to overnight if you have time.
  3. Heat the grill for two-zone cooking: one side high (450°F to 500°F), one side low or off. Mix the chimichurri ingredients and set aside.
  4. Optional: bend each steak into a C shape with the fat outside and skewer it. Grill fat side down at the edge of the heat for 4 to 6 minutes, until golden, moving away from flare-ups.
  5. Sear each meat side over high heat for 2 to 3 minutes, then move to the cooler side, close the lid and cook to 125°F to 130°F for medium-rare (6 to 12 minutes), turning once.
  6. Rest 5 to 10 minutes, slice thin against the grain, sprinkle with a little salt, and serve with chimichurri.

Notes

Oven method: roast the whole salted picanha at 250°F to 115°F to 120°F inside (60 to 80 minutes), then sear in a hot cast iron skillet, fat side first. USDA recommends 145°F with a 3-minute rest for beef steaks. Calories are an estimate per serving from USDA FoodData Central values for top sirloin cap steak, without chimichurri.