Equipment
Ingredients
Picanha
- 1200 g beef picanha (rump cap), whole, fat cap left intact at roughly 1.5 cm thick
- 30 g coarse rock salt
Chimichurri Sauce
- 50 g fresh parsley, finely chopped
- 10 g fresh oregano, finely chopped
- 15 g garlic, minced
- 2 g red chili flakes
- 45 ml red wine vinegar
- 120 ml extra virgin olive oil
- 3 g salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 696 kcal
- Protein
- 65 g
- Carbohydrates
- 3 g
- Fat
- 48 g
- Fiber
- 1 g
- Sugar
- 0 g
- Sodium
- 3390 mg
- Saturated Fat
- 10 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 30 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 201 mg
- Potassium
- 1204 mg
- Calcium
- 86 mg
- Iron
- 8.8 mg
- Magnesium
- 81 mg
- Phosphorus
- 633 mg
- Zinc
- 14.7 mg
- Vitamin A
- 61 mcg
- Vitamin C
- 18 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 4.4 mg
- Vitamin K
- 228 mcg
- Vitamin B6
- 1.9 mg
- Vitamin B12
- 8.2 mcg
- Thiamin
- 0.20 mg
- Riboflavin
- 0.53 mg
- Niacin
- 16.5 mg
- Folate
- 28 mcg
- Water
- 241 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a mixing bowl, combine the finely chopped parsley, oregano, minced garlic, red chili flakes, red wine vinegar, olive oil, salt, and black pepper. Stir well and let it sit at room temperature to allow flavors to meld.
Place the whole picanha fat side up on a clean cutting board. Slice the meat with the grain into thick steaks, about 3 to 4 centimeters wide. Fold each piece into a C-shape with the fat cap on the outside and thread them onto sturdy metal skewers.
Generously coat the skewered picanha steaks with coarse rock salt. Let the meat sit at room temperature for 20 minutes to absorb the salt. Wash hands and clean the cutting board thoroughly to prevent cross-contamination.
Preheat the grill to high heat. Place the skewers on the grill, starting with the fat side down to render and crisp the fat cap. Rotate the skewers frequently to cook evenly until the internal temperature reaches 54°C / 130°F for medium-rare.
Remove the skewers from the grill and tap them gently to remove excess coarse salt. Let the meat rest for 10 minutes to allow juices to redistribute.
Carefully remove the meat from the skewers. Slice thinly against the grain. Serve immediately, passing the chimichurri sauce alongside.
Chef's Notes
- Picanha requires cutting with the grain when portioning raw, so that your final cuts on the plate are against the grain, ensuring maximum tenderness.
- Use authentic Brazilian sal grosso or a very coarse kosher salt. Fine salt will penetrate too quickly and overpower the beef.
- Chimichurri is best made at least an hour ahead of time to allow the vinegar to break down the herbs and tame the raw garlic bite.
Storage
Refrigerator: 3 days — Store leftover meat and chimichurri in separate airtight containers.
Freezer: 2 months — Freeze cooked meat only; fresh chimichurri does not freeze well.
Reheating: Gently warm sliced meat in a skillet over low heat, or serve cold.
Troubleshooting
Severe grill flare-ups burning the meat
Cause: Rendering fat from the thick picanha cap dropping directly onto hot coals
Fix: Move meat to indirect heat immediately until flames subside
Prevention: Set up a two-zone fire to have a safe, cooler area to move the meat if flames get too high
Meat is tough and chewy
Cause: Meat was sliced with the grain during final serving
Fix: Slice the remaining pieces much thinner and at a bias
Prevention: Always identify the direction of the muscle fibers and slice perpendicular to them
Cultural Context
Picanha is the undisputed king of Brazilian churrasco, prized for its generous fat cap that bastes the meat as it roasts over open flames. While chimichurri is traditionally an Argentine and Uruguayan condiment, its bright, acidic profile has made it a beloved companion to rich grilled meats throughout South American steakhouses. The traditional preparation relies solely on coarse rock salt, allowing the pure, beefy flavor to take center stage.
