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There’s a funny story my husband always tells about his first trip to Brazil: he ate so much grilled picanha at a backyard barbecue that he ended up skipping dessert. In our family, steak always means celebration, and picanha is the crown jewel — extra juicy, especially beefy, and covered in that oh-so-delicious crust. Around here, we don’t need a special occasion to make it! Light up the grill and call your friends—it’s time for some real Brazilian comfort food (and trust me, there won’t be any leftovers).
Why You’ll Love This
- Seriously craveable—think super juicy, tender beef with a crispy, salty cap.
- So simple. Just a handful of ingredients plus the grill. No fussy marinade!
- Tastes like summer, any time of year—rain or shine, you can get that barbecue vibe going.
- Customizable—go classic with salt, or jazz it up with chimichurri (not traditional, but so, so good).
- Perfect for feeding a crowd—and super impressive without any effort.
- It’s a true taste of Brazil in your own backyard. Conversation starter? You bet.
Ingredient Notes
- Picanha (Culotte Steak or Top Sirloin Cap): This is the star! It comes with a thick fat cap and is sometimes labeled “Coulotte” or “Sirloin Cap” in U.S. butcher shops. If you can’t find it, ask your butcher and mention “top sirloin cap”—they’ll usually know. Whatever you do, keep that fat cap on (flavor city!).
- Coarse Kosher Salt: Good salt is all you need to bring out picanha’s beefy magic. If you only have regular salt, cut the amount a smidge so it doesn’t get too salty.
- Olive Oil: Just a drizzle for the grill or pan—skip if you’re grilling over charcoal.
- Black Pepper (optional): Not traditional, but my family likes a little sprinkle. Purists, feel free to leave it off.
- Chimichurri Sauce (optional): Totally not classic, but a vibrant green sauce on the side is unbeatable drizzled over grilled beef. Store-bought is fine, but homemade takes it over the top.
Short on time? You can prep your steak and let it hang out with the salt while the grill heats. Want to add more? Try grilled veggies or a squeeze of lime (again, not classic—but delicious!).
Step-by-Step Directions
1. Trim and Prep the Picanha
Set your picanha on a big cutting board, fat-side up. If you snagged a slab with a fat cap thicker than 1/2 inch, trim it down just a bit—but don’t remove it. That’s where the magic happens. Cut the steak across the grain into thick strips, each about 2 inches wide. If you’re going the traditional skewer route: fold each strip into a C-shape (fat on the outside) and thread onto metal skewers. Not feeling fancy? Leave the steak whole—works just fine for grilling, too.
2. Season Generously
Sprinkle each piece with a generous amount of coarse kosher salt. Don’t be shy! Most will fall off during grilling, but you want that savory crust. If you’re adding black pepper (my little secret), now’s the time.
3. Fire Up the Grill
Preheat your grill for high, direct heat. Think “steakhouse hot!” If you’re using charcoal for that authentic Brazilian barbecue flavor, even better. No grill? A screaming-hot cast iron pan on the stove works, too (just crack a window!).
4. Time to Grill
If you’re using skewers, lay them across the grill grates. If you have steak pieces or a whole picanha, fat-side down first. Resist the urge to fuss with them—give each side a solid 3-4 minutes before flipping. You want deep golden crust, not steamed beef! The fat may flare. If it gets wild, just move things briefly to a cooler spot.
5. Check for Doneness
In Brazil, picanha is usually served medium-rare to medium (around 130–140°F). If you have an instant-read thermometer, now’s the time! Feel free to give it a little extra time if you’re nervous about pink steak, but the juiciness is pure magic at medium-rare.
6. Rest, Slice, and Serve
This part is hard, but so important—let your steak rest, tented loosely with foil, for 5–10 minutes (let those tasty juices redistribute!). Cut against the grain for maximum tenderness, and serve with a pile of fresh chimichurri or a sprinkle of coarse salt. Stand back as the oohs and ahhs roll in!
Optional Flavor Twists
- Add Citrus: Not strictly traditional, but a squeeze of lime or lemon over the sliced steak gives it a zippy, fresh edge. We do it sometimes when we’re feeling wild (hey, it’s your backyard, your rules!).
- Garlic Lovers: Brush the steak with a cut clove of garlic before grilling, or toss chopped garlic into your chimichurri for extra punch.
- Spice It Up: Like heat? Add a sprinkle of smoked paprika or chili flakes to your salt mixture.
- Veggies on the Grill: Thread slices of bell peppers, onions, or zucchini onto skewers and grill alongside the beef for a full Brazilian-style spread.
- Bread Lovers’ Move: In Brazil, sometimes folks serve grilled picanha with garlicky toasted bread. Try it—you’ll swoon!
Storage & Reheating Tips
If you somehow end up with leftover picanha (I know, shocking!), you’re in luck. Let any extras cool, then wrap them up tight in foil or an airtight container. Stick it in the fridge for up to 3 days.
To reheat, slice your steak thin, drizzle with a splash of beef broth or a smidge of olive oil, and warm in a skillet over medium. Don’t overcook—just enough to take the chill off. Or, serve cold on a salad or sandwich (it’s SO good tucked in a crusty roll with leftover chimichurri—trust me, this is lunch magic!).
Final Thoughts
Grilled picanha is one of those dishes that just feels like home to me—juicy, beefy, and perfect for sharing. Whether you go all-in with traditional skewers, try it with a punchy chimichurri, or just keep it super simple with salt, I hope this recipe brings the Brazilian vibes right to your table.
If you give this a try (or have your own family twist!), please let me know in the comments. I absolutely love swapping picanha tips or hearing your favorite barbecue backyard memories.
Wishing you a cozy meal surrounded by laughter, good friends, and a little extra steak for seconds (or a midnight snack—I’m not judging!).
Grilled Picanha
Ingredients
- Picanha (Culotte Steak or Top Sirloin Cap) Keep fat cap on
- Coarse Kosher Salt To taste
- Olive Oil For grilling
- Black Pepper Optional
- Chimichurri Sauce Optional
Instructions
- Cut steak into strips, season with salt, and optionally with black pepper.
- Preheat grill for high, direct heat.
- Grill picanha fat-side down with minimal flipping.
- Serve medium-rare to medium (around 130–140°F).
- Let steak rest before slicing against the grain. Serve with chimichurri or salt.
