Brazilian BBQ Picanha Steaks with Lime & Chilli Salsa
- 60 Minutes
- Medium
- Beef
Fire up your grill for the ultimate flavour-packed feast with this Brazilian BBQ Picanha steak recipe. These juicy, perfectly marbled steaks are seasoned simply with coarse salt to let their rich, beefy flavour shine, then seared to perfection over an open flame for a beautifully charred crust. To take it up a notch, we’re serving them with a zesty lime & chilli salsa, adding a bright, fiery kick that cuts through the richness. Finished with fresh herbs and a squeeze of lime, this BBQ masterpiece is guaranteed to impress.
Cooking Method
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The Day Before: Prepping the Picanha
Slice with the grain – Cut the picanha into 2-inch thick steaks, ensuring the grain runs along the length. This way, when it’s time to serve, you’ll slice against the grain for melt-in-your-mouth tenderness. Dry brine overnight – Weigh each steak and apply 1.5% coarse salt evenly on all sides. Set them on a wire rack, uncovered, in the fridge for at least 12 hours. This locks in flavour and helps create that perfect crust.
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Setting Up the Kamado Joe – Fuel: Use lump charcoal with oak wood chunks for a steady, clean smoke. Temperature: Dial in the grill to 110°C (230°F) for indirect smoking. Setup: Place heat deflectors to create an indirect cooking zone.
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Slow-Smoking the Picanha – Lay the steaks directly on the grill, spacing them out for good airflow. Smoke gently until the internal temp reaches 49°C (120°F)—about 45-60 minutes. Remove from heat, lightly cover with foil, and prepare for the sear.
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Cranking Up the Heat for the Sear – Remove heat deflectors and switch to direct grilling. Open all vents fully and give the fuel basket a stir to boost airflow. Once the coals are roaring and flames are licking the grates, you’re ready to sear.
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Searing for the Perfect Crust – Place steaks directly over the flames and start flipping every 30-45 seconds. This helps build an even crust without burning. Sear until the internal temp hits 53°C (127°F) for medium-rare (adjust to your preference). Remove from heat and let them rest for 10 minutes to allow the juices to redistribute.
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Bright & Spicy Lime & Chilli Salsa
In a bowl, mix together:
– Zest & juice of 1 limeFinely diced red chilli (adjust for heat)
– Finely diced red onion
– Chopped fresh coriander
– Olive oil, vinegar & salt to tasteLet it sit for 10 minutes so the flavours can meld.
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Slicing & Serving – Slice the rested picanha against the grain into thin, juicy strips. Spoon over a generous amount of the zesty salsa. Garnish with extra coriander & lime wedges for that final fresh touch.
The Ingredients
Picanha:
- 1.5 Kg Picanha (whole)
- 15 grams coarse salt
Lime & Chilli Salsa:
- 2 Limes (zested and juiced)
- 1 Red chilli (finely diced, adjust heat as preferred)
- 1 Small red onion (finely diced)
- 1 Handful fresh coriander (roughly chopped)
- 1 Tbsp Olive oil
- 1 Tbsp White wine vinegar
- 1 Pinch Sea salt
What To Serve With Picanha Steaks
Picanha steaks pair wonderfully with a variety of sides that enhance their rich, beefy flavour. for a classic touch, serve them with garlic mashed potatoes, grilled vegetables, or Brazilian-style rice. if you are aiming for something more vibrant, why not try grilled garlic rice balls or a tangy Chimichurri sauce for a latin-inspired twist.
