Recipes

Brazilian‑Style Grilled Picanha with Chimichurri & Veggies

Picanha is a prized cut in Brazilian cuisine, loved for its rich flavor and tender texture when cooked properly. This meal brings out the best of picanha by grilling it to perfection and pairing it with chimichurri sauce, roasted baby potatoes, and a light arugula salad — a simple yet incredibly satisfying spread that celebrates the beef while offering balance and brightness on the side.

Ingredients:

For the Picanha Steak:

• 2 lbs (900g) picanha steak (whole cap or sliced into 2-inch steaks)

• 1 tbsp coarse sea salt

• 1 tsp black pepper

• 1 tbsp olive oil

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped

• 4 cloves garlic, minced

• 2 tbsp fresh oregano (or 1 tbsp dried)

• ½ cup olive oil

• 3 tbsp red wine vinegar

• 1 tsp red chili flakes (optional)

• Salt and pepper to taste

For the Roasted Potatoes:

• 1½ lbs baby potatoes, halved

• 2 tbsp olive oil

• 1 tsp garlic powder

• Salt and pepper to taste

• Fresh rosemary (optional)

For the Arugula Salad:

• 4 cups fresh arugula

• ½ lemon (juice only)

• 2 tbsp olive oil

• Shaved parmesan

• Salt and cracked black pepper

Instructions:

1. Prep the Picanha: Trim excess silver skin but leave the fat cap on the picanha. If using whole, slice against the grain into thick steaks (2–2.5 inches). Rub olive oil, salt, and black pepper all over the meat. Let it come to room temperature while prepping sides.

2. Make Chimichurri: In a bowl, mix parsley, garlic, oregano, olive oil, vinegar, and chili flakes. Season to taste. Let sit at room temperature so flavors meld.

3. Roast Potatoes: Preheat oven to 425°F (220°C). Toss potatoes with olive oil, garlic powder, salt, pepper, and rosemary. Roast on a baking sheet for 30–35 minutes until golden and crispy, flipping halfway through.

4. Cook the Picanha: Heat a grill or cast iron pan to high heat. Sear each steak fat-side down first for 3–4 minutes to render the fat, then cook 3–5 minutes per side to desired doneness (internal temp: 130°F/54°C for medium rare). Rest for 5–10 minutes before slicing.

5. Make Arugula Salad: Toss arugula with lemon juice, olive oil, and salt. Top with shaved parmesan and cracked pepper just before serving.

Seasoning & Serving:

Slice the picanha against the grain into thick strips. Spoon chimichurri generously over the meat. Serve alongside crispy roasted potatoes and the fresh arugula salad. A good red wine or a cold beer compliments the meal beautifully.

Link to recipe source!

https://easybrazilianfood.com/brazilian-picanha-recipe/?utm_source=