This smoked picanha recipe delivers incredibly juicy, tender beef with a rich, smoky flavour and a perfectly seared finish. Paired with fresh, vibrant sides like sweetcorn salsa, creamy dill potato salad, and a punchy homemade chimichurri, it’s a complete feast that balances bold, hearty flavours with refreshing textures. Ideal for BBQ lovers, this dish is simple to prepare yet guaranteed to impress.
Smoked Picanha
Side Dishes
Sweetcorn Salsa
Add all below ingredients to a bowl and combine.
Creamy Sweet Dill Potato Salad
Add all below ingredients to a bowl and combine.
The Best Chimichurri
Cheats chimichurri, add all the below to a blender and pulse
This smoked picanha pairs beautifully with fresh, vibrant sides that balance its rich flavour. A zesty sweetcorn salsa adds brightness and crunch, while a creamy dill potato salad brings a cool, comforting contrast. Finish with a generous drizzle of chimichurri for a punchy, herby kick that ties everything together perfectly.
For the best results, smoke the picanha until it reaches an internal temperature of 50–52°C for rare, then finish with a hot sear to your preferred doneness.
Yes, for this method it’s recommended to remove the fat cap and any silver skin, as it won’t fully render in the smoker and can result in a tougher texture.
