When the sun starts to warm up the backyard and the grill beckons, there’s nothing quite like the thrill of firing it up for a delicious, hearty meal. Enter the Grilled Picanha Steak with Chimichurri—a Brazilian culinary gem that transforms your ordinary cookout into an extraordinary feast. Imagine the rich, buttery flavor of this premium cut, paired with the vibrant, herbaceous kick of chimichurri sauce that dances on your palate. It’s a dish that boasts both ease and elegance: perfect for impressing guests or simply savoring a well-deserved treat after a long week. Whether you’re a seasoned chef or a weekend grilling enthusiast, this recipe not only adapts to your skill level but also packs a flavor punch that’ll leave everyone asking for seconds. So, gather your ingredients and let’s get grilling!
Why is Grilled Picanha Steak with Chimichurri a must-try?
Irresistible Flavor: The Picanha steak offers a rich, buttery taste that’s simply mouthwatering.
Quick and Easy: This recipe comes together without a fuss—perfect for busy weeknights or spontaneous weekend gatherings.
Fresh and Zesty: The chimichurri brings a delightful herbaceous brightness, elevating the dish to a new level of deliciousness.
Impressive Presentation: Skewered to perfection, this dish looks as stunning as it tastes, making it a show-stopper at any BBQ or dinner party.
Versatile Pairing: Serve it with grilled veggies or a crisp salad for a balanced meal, or enjoy it cold in a sandwich for quick leftovers.
Grilled Picanha Steak Ingredients
For the Steak
• Picanha Roast – This premium cut, typically weighing between 3.5 to 5 pounds, is known for its rich, beefy flavor due to its distinctive fat cap.
• Extra Virgin Olive Oil – It adds moisture to the meat and helps the rub adhere; you can substitute with avocado oil for a higher smoke point.
• SPG Rub (Salt-Pepper-Garlic) – This classic rub enhances the natural flavors of the beef, but feel free to swap it for your favorite beef rub if desired.
For the Chimichurri Sauce
• Fresh Parsley – The backbone of chimichurri, providing vibrant flavor and color; fresh cilantro can also be added for a twist.
• Red Wine Vinegar – Offers acidity to balance the richness of the beef; white wine vinegar works as a suitable substitute.
• Garlic – Freshly minced garlic pairs beautifully with the herbs, imparting a zesty kick.
• Red Pepper Flakes – Add a touch of heat to the chimichurri; adjust the amount to your preference for spice.
• Extra Virgin Olive Oil – This enriches the sauce and helps blend the whole mixture; consider using a flavored olive oil for an extra layer of taste.
Cooking and enjoying Grilled Picanha Steak with Chimichurri is all about celebrating bold flavors and fresh ingredients, so gather these essentials and get ready to fire up the grill!
How to Make Grilled Picanha Steak with Chimichurri
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Preheat Grill: Begin by setting up your grill with lump charcoal, creating a two-zone setup for direct and indirect cooking. Aim for a hot temperature of around 500-550°F to achieve perfect searing.
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Prepare the Meat: Trim the fat cap of the picanha roast to about 1/4 inch and score the surface in an X pattern. This helps season the meat and enhances rendering, resulting in a crisp outer layer.
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Slice and Skewer: Cut the picanha into thick 2-inch slices, then fold each slice into a U shape. Secure three pieces onto skewers, making sure they’re evenly spaced for even cooking.
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Grill Over Direct Heat: Place the skewers on the grill’s direct heat zone. Grill for 4 minutes, then flip and cook for another 4 minutes. Look for a nice sear on the outside.
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Finish on Indirect Heat: Transfer the skewers to the indirect heat side of the grill. Continue cooking until the internal temperature reads 125°F for rare, then remove them and let the meat rest for about 10 minutes.
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Slice and Serve: After resting, slice the steak off the skewers. Serve warm with a generous drizzle of fresh chimichurri sauce for that vibrant kick!
Optional: Pair the steak with grilled veggies or a refreshing salad for a well-rounded meal.
Exact quantities are listed in the recipe card below.
Expert Tips for Grilled Picanha Steak
• Preheat Properly: Make sure your grill reaches 500-550°F before cooking. This temperature is crucial for achieving that perfect sear on your Picanha steak.
• Manage Fat Cap: Keep the fat cap trimmed to 1/4 inch for optimal flavor and rendering. A thicker cap can lead to excessive grease, making your dish less enjoyable.
• Use Quality Skewers: Choose thicker skewers to prevent bending or breaking while grilling. Properly secure the meat to ensure even cooking and easy flipping.
• Watch Carry-Over Cooking: Remember that the steak will continue to cook after being removed from the grill. Take it off a few degrees before reaching your desired doneness to avoid overcooking.
• Balance Your Chimichurri: When making chimichurri, achieve a harmonious balance between vinegar and olive oil. This will enhance the overall flavor and provide the perfect zing to complement your grilled Picanha steak.
What to Serve with Grilled Picanha Steak with Chimichurri?
Elevate your barbecue experience with the perfect ensemble of sides and drinks that will make your meal truly unforgettable.
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Grilled Vegetables: Combine seasonal veggies like zucchini and bell peppers, charred to enhance their natural sweetness, balancing the rich steak.
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Fresh Arugula Salad: This peppery green topped with a lemon vinaigrette brightens each bite while offering a refreshing contrast to the hearty meat.
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Creamy Polenta: The smooth, buttery texture complements the grilled steak beautifully, providing a comforting base that absorbs the chimichurri’s flavors.
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Crispy Garlic Potatoes: These golden bites add a satisfying crunch while the garlic infuses warmth, perfect for pairing with the succulent picanha.
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Black Bean Salsa: The earthy beans and vibrant tomatoes create a delightful mix, adding protein and a fresh option that harmonizes with the meal.
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Chilled Red Sangria: A refreshing fruity drink that enlivens your taste buds; its sweetness pairs wonderfully with the savory notes of the steak.
Enjoy this fantastic meal that’s not only a feast for the senses, but also a delightful gathering of flavors that will impress your family and friends!
Storage Tips for Grilled Picanha Steak with Chimichurri
Room Temperature: Allow grilled Picanha steak to cool down to room temperature before storing. Do not leave it out for more than 2 hours to prevent bacterial growth.
Fridge: Store leftover steak in an airtight container in the refrigerator for up to 3 days. You can enjoy it cold or reheat as needed.
Freezer: For longer storage, freeze the cooked Picanha steak. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. It will stay good for up to 2 months.
Reheating: Reheat sliced steak gently in the microwave or on a skillet over low heat to maintain its tenderness. Serve with fresh chimichurri for an added flavor boost!
Grilled Picanha Steak with Chimichurri Variations
Feel free to get creative with this delightful dish and make it your own with these fun twists!
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Herb Swap: Add fresh cilantro or basil to the chimichurri for a unique flavor profile. Just imagine the added brightness with every bite!
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Salsa Verde Alternative: Substitute chimichurri with salsa verde for a tangy kick that pairs beautifully with smoky grilled meat. This twist brings a whole new flavor dimension to your meal.
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Citrus Marinade: Marinate the Picanha in a mix of orange juice and garlic before grilling for an added layer of tenderness and a hint of sweetness. Your taste buds will thank you!
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Spicy Kick: Enhance the chimichurri with additional red pepper flakes for extra heat. This simple adjustment will cater to your spice-loving guests and make the meal even more memorable!
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Smoky Barbecue: Brush the steak with your favorite barbecue sauce during the last few minutes on the grill for a deliciously smoky glaze. It’s a simple way to satisfy cravings for classic barbecue flavor.
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Grilled Veggie Skewers: Amp up your meal with skewers of seasonal veggies brushed with olive oil and seasoned to perfection. Colorful grilled veggies will complement your steak while adding nutrition.
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Stuffed Peppers Side: Serve alongside grilled stuffed bell peppers filled with rice, spices, and beans for a heartier, vibrant meal. They’ll add a delightful color and flavor contrast!
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Creamy Avocado Sauce: Top the steak with a dollop of creamy avocado sauce instead of chimichurri for a luscious, rich finish that enhances every bite. This twist brings a whole new level of indulgence!
Make Ahead Options
These Grilled Picanha Steak with Chimichurri are perfect for busy cooks looking to save time during hectic weeknights! You can prepare the chimichurri sauce up to 3 days in advance; simply mix all the ingredients and store it in an airtight container in the refrigerator. Meanwhile, season and trim your Picanha roast up to 24 hours before grilling for deeper flavor. When you’re ready to serve, skewer the marinated pieces of meat, grill as directed, and finish by drizzling with your freshly made chimichurri. This way, you’ll enjoy just as delicious results with minimal fuss—making your cooking experience both smooth and satisfying!
Grilled Picanha Steak with Chimichurri Recipe FAQs
How do I select ripe ingredients for chimichurri sauce?
Absolutely! When choosing herbs for your chimichurri, look for fresh parsley and cilantro with vibrant green leaves and no dark spots. For garlic, opt for firm bulbs that are heavy for their size. The red wine vinegar should be of good quality, as it greatly impacts the tasting notes of the sauce.
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What are the best storage methods for leftover grilled Picanha steak?
Leftover grilled Picanha steak can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to let it cool to room temperature before sealing it up. If you want to preserve it longer, wrap it tightly in plastic wrap and then aluminum foil, or place it in a freezer-safe bag. When properly stored, it will remain good in the freezer for up to 2 months.
Can I freeze cooked Picanha steak?
Very much! To freeze your grilled Picanha steak, follow these steps: First, let the steak cool to room temperature. Wrap it tightly in plastic wrap or aluminum foil, ensuring there are no air pockets, then place it inside a freezer-safe zip-top bag, pressing out as much air as possible. Label it with the date, and it will stay good for up to 2 months. When you’re ready to enjoy it, just thaw it in the refrigerator overnight before reheating.
What should I do if my steak is overcooked?
The more the merrier, if you find your steak overcooked! While it’s tough to fix completely, you can try slicing the steak thinly against the grain, which may help improve its tenderness. Additionally, serving it with chimichurri sauce can add moisture and enhance the flavor, masking some of the dryness.
Are there any allergies I should be aware of with this recipe?
Definitely! The ingredients in grilled Picanha steak with chimichurri generally include beef, garlic, and olive oil, which are common allergens. If you’re cooking for someone with allergies, always check for any sensitivities related to oil types or vinegar. For a nut-free option, ensure the olive oil hasn’t been processed in a facility that processes nuts.
What if I cannot find Picanha?
Not to worry! If you can’t find Picanha roast, alternatives include sirloin cap, flank steak, or even ribeye, which will still yield flavorful results. For the best outcome, look for cuts with good marbling, as this will help keep your steak juicy and delicious.
Savory Grilled Picanha Steak with Chimichurri Bliss
Ingredients
Equipment
Method
- Preheat the grill with lump charcoal, aiming for a hot temperature of 500-550°F.
- Trim the fat cap of the picanha roast to about 1/4 inch and score the surface in an X pattern.
- Cut the picanha into thick 2-inch slices, fold each slice into a U shape, and secure three pieces onto skewers.
- Grill the skewers over direct heat for 4 minutes on each side.
- Transfer to indirect heat and cook until the internal temperature reaches 125°F for rare.
- Let the meat rest for about 10 minutes, then slice and serve with chimichurri sauce.