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Juicy Brazilian Churrasco Picanha Steak

Savor the Juicy Brazilian Churrasco Picanha Steak Tonight

Enjoy the irresistible Juicy Brazilian Churrasco Picanha Steak, perfect for celebrations or a weekend grilling session.
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Prep Time 30 minutes
Cook Time 22 minutes
Resting Time 10 minutes
Total Time 1 hour 2 minutes
Servings: 4 slices
Course: Dinner
Cuisine: Brazilian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 1 kg Picanha Steak Alternatively, use top sirloin if unavailable.
  • 2 tablespoons Kosher Salt Adjust to taste.
  • 2 tablespoons Olive Oil For brushing.
For the Chimichurri Sauce (optional)
  • 1 cup Fresh Parsley Can substitute with cilantro.
  • 3 cloves Garlic Minced.
  • ¼ cup Red Wine Vinegar Balsamic vinegar can also be used.
  • ½ cup Olive Oil To combine sauce ingredients.

Equipment

  • grill

Method
 

Step-by-Step Instructions
  1. Start by preparing your picanha steak. Score the fat cap in a crisscross pattern with shallow cuts.
  2. Generously coat the scored fat cap and both sides of the picanha with kosher salt. Allow it to rest for 15-20 minutes.
  3. Preheat your grill to medium heat, approximately 350°F (175°C).
  4. Place the picanha steak on the cooler side of the grill with the fat cap facing up and cook for about 15 minutes.
  5. Flip the steak to sear the other side over direct heat for another 5-7 minutes, checking doneness with a meat thermometer.
  6. Remove from the grill and cover loosely with foil. Let it rest for 5-10 minutes.
  7. After resting, slice against the grain into thick pieces and serve with chimichurri sauce.

Nutrition

Serving: 150gramsCalories: 350kcalProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 90mgSodium: 600mgPotassium: 400mgIron: 3mg

Notes

For optimal flavor, do not trim the fat cap completely. It helps keep the steak juicy during grilling.

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