Picanha grilled over charcoal with Garlic Butter Chimichurri

Name: Picanha grilled over charcoal with Garlic Butter Chimichurri
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Brazilian
Ingredients: 3 lb Prime Picanha (top sirloin cap); Extra-coarse sea salt; 0.5 cup Butter, melted; 0.33 cup Olive oil; 2 tbsp Italian parsley, chopped; 3 clove Garlic, minced; Salt

30 mins prepServes 4

Picanha is an extremely juicy and tender cut of BBQ that shines with just salt and fire. Elevate it further by drenching it in a homemade garlic butter chimichurri, prepared in traditional Brazilian style with thick cuts on skewers.

4 servings

Checkout experience

Shop ingredients

Instructions

STEP 1: PICANHA PREP

About 30 minutes before grilling, slice the picanha into large strips against the grain (about 3-4 inches wide). Do not trim any of the fat cap. However, if there is any silver skin on the underside, remove as much of that as possible. Pierce each picanha strip with a skewer, starting on the fat cap side. Then curl it over and pierce the opposite end with the skewer. Repeat for the other pieces. Set aside at room temperature.

STEP 2: CHIMICHURRI

Combine the parsley, garlic, melted butter, olive oil, and salt in a small bowl and mix well. Set aside.

STEP 3: SEASON

About 5 minutes before grilling, dry off any moisture from the surface of the picanha (paper towels work great). Liberally season with extra-coarse sea salt.

STEP 4: GRILL

Grill the picanha skewer directly over the charcoal. Once seared, transfer the picanha to indirect heat and cook to about 10°F from your desired doneness. Remove from heat, tent with foil, and rest for 10 minutes.

NOTE: It’s common to sear picanha and cook rare. After serving a few slices, it’s then seared again to repeat. A torch is typically used for this process.

View original recipe

More recipes

Picanha grilled over charcoal with Garlic Butter Chimichurri

What you need

Instructions

More recipes

Orange & Black Pepper Roasted Chicken with Cilantro-Garlic Rice and Blistered Green Beans

Bluefin a la mexicana

Citrus-Marinated Tri-Tip Tacos with Salsa Macha and Potato Costra

Citrus-Marinated Tri-Tip Tacos with Crispy Fry-Quesillo Costra and Salsa Macha

Grilled Flat Iron Steak with Cilantro-Lime Chimichurri, Oaxaca Jalapeños & Strawberry Salad with Charred Lemon Vinaigrette

Steak Salad, Hold the Lettuce

Carne en Salsa Verde

Brown Butter Sage Ravioli with a Lemon Ricotta Filling

Grilled Black Opal Ribeye With Garlic Pepper Compound Butter, Cast Iron Potatoes, And Chile Gueros

Ranchera Carne Asada Tacos With Seared Panela, Garlic Pepper Onions, and Salsa Verde

Garlic Serrano Grilled Chicken

California Taco with Grilled Tri-Tip, Quesillo, Guacamole, Salsa, and Crispy Fries