Grilled Picanha with Chimichurri
A classic Brazilian barbecue dish featuring picanha (top sirloin cap) grilled to perfection and served with a vibrant chimichurri sauce.
Ingredients
- about 910 g Picanha (top sirloin cap)
- 1 tbsp Salt
- 1 tsp Black pepper
- 1/2 cup Fresh parsley
- 1/4 cup Fresh oregano
- 3 cloves Garlic
- 1/4 cup Red wine vinegar
- 1/2 cup Olive oil
- 1/2 tsp Red pepper flakes
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a food processor, combine the 1/2 cup fresh parsley, 1/4 cup fresh oregano, 3 cloves garlic, 1/4 cup red wine vinegar, 1/2 cup olive oil, and 1/2 teaspoon red pepper flakes. Pulse until everything is finely chopped to create the chimichurri sauce.
- 2Carefully score the fat cap of the about 910 g picanha in a crosshatch pattern, making cuts about 0.635 cm deep.
- 3Season all sides of the picanha generously with 1 tablespoon salt and 1 teaspoon black pepper.
- 4Preheat your grill to medium-high heat, aiming for a temperature between about 205°C and about 230°C (200°C to 230°C).
- 5Place the seasoned picanha on the hot grill, fat-side down. Grill for 5 to 7 minutes, or until the fat cap is golden brown and crispy.
- 6Flip the picanha and grill for another 3 to 5 minutes on the other side. For medium-rare, aim for an internal temperature of 54°C; for medium, 60°C.
- 7Transfer the grilled picanha to a cutting board and let it rest for 10 minutes. This allows the juices to redistribute, ensuring a tender steak.
- 8Slice the rested picanha against the grain into desired thickness. Serve immediately with the prepared chimichurri sauce.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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