Picanha Steak with Chimichurri

Picanha Steak is a South America speciality that’s been making its way over the UK, and for good reason. If you ever been to a Brazilian Steakhouse, you may have had the luxury of trying Picanha. Well now we’re bringing the Brazilian steakhouse experience straight to your house with this incredible picanha chimichurri recipe.

Great for grilling on the Barbeque for an afternoon of entertaining with drinks and all the best sides. If we could have this everyday

Cooking Method

  1. Prepare your chimichurri by finely dicing your red chilli, green chilli, plum tomatoes, shallots, and chives and mixing together in a bowl. 
  2. Spoon in a tablespoon of olive oil to the bowl and combine the veg and oil together. If you need more olive oil, add extra slowly until its fully combined to create your chimichurri sauce. 
    Leave to the side for later.  
  3. Take your Picanha cut and season all over with salt and pepper making sure to get it evenly seasoned.  Grill for 3 minutes on one side before turning over to grill the over side for 3 minutes. 
    If grilling on a BBQ, you want to place your picanha over direct hot heat (500 degrees) making sure to close the lid whilst it cooks. After 3-4 minutes of grilling, turn the picanha steak over and cook for a further 3-4 minutes.  
  4. Check the internal temperature of the picanha to get your desired temperature (check our FAQ’s for temperature ranges below) before removing from heat. Allow 10 minutes for the Picanha to rest.  
  5. Once rested, slice your picanha steak and plate up. Spoon your chimichurri sauce all over the picanha, serve and get stuck in.  

The Ingredients

  • Picanha / whole rump beef cap 
  • Sea Salt  
  • Black Pepper 
  • 1 Red Chili, deseeded and diced 
  • 1 Green Chilli, deseeded and diced 
  • 3-4 plum tomatoes, finely chopped 
  • 2 Shallots, finely diced  
  • Chives, diced  
  • 1-2 tsp olive oil 
  • Lime Juice  

What to serve with Picanha Steak

Picanha Steak is a big cut that is great for sharing, although we wouldn’t say anything if you wanted to enjoy this meaty cut alone.  

Serve it up on a platter with your chimichurri sauce and roasted veggies.  For the authentic Brazilian experience, we recommend: 

  • White Rice  
  • Brazilian Cheese Bread  
  • Black Beans  
  • Roasted Potatoes  

Frequently Asked Questions

Depending on how you like your beef cooked, it’s best to measure the internal temperature of the picanha steak rather than relying on cooking times.  

  • Rare: 120-130 degrees 
  • Medium rare-130-140 degrees 
  • Medium: 140-150 degrees 
  • Well Done: 160 Degrees 

For the best results we recommend medium rare.  

Picanha Steak is a speciality cut of meat that is extremely popular in South America (and we get why). Picanha packs flavour and is extremely juicy and tender when cooked right. One to definitely try for the ultimate Brazilian experience.  

In Brazil, it's often prepared by grilling or roasting, sometimes skewered and cooked over an open flame.

This cut has gained popularity worldwide due to its delicious taste and versatility in cooking methods. It's commonly served sliced thinly against the grain to maximise tenderness.

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