Picanha Steak with Chimichurri Sauce

Picanha Steak with Chimichurri Sauce

Picanha Steak, also known as Sirloin Cap or Coulotte Steak, is an extremely tender cut of beef cooked low and slow and topped with an authentic chimichurri sauce.

Course Dinner

Cuisine South American

Keyword Brazilian Recipe, Grilled Beef, Picanha

Prep Time 15

Cook Time 15

Resting 10

Total Time 40

Servings Steaks

Calories 399kcal

Author Darcey Olson

Cost $30

Equipment

Charcoal Grill

Ingredients

Picanha Steak

1 2-2.5 lb picanha, cut into 1" - 1.5" steaks *Note 1
1½ tbsp olive oil
2 tbsp kosher salt
1 tbsp black pepper
1 tbsp garlic powder

Chimichurri Sauce

1 cup fresh parsley, finely chopped
½ cup olive oil
4 garlic cloves, minced
3 tbsp red wine vinegar
1 tbsp dried oregano
sea salt, to taste
black pepper, to taste

Instructions

Chimichurri Sauce:

Combine all the ingredients in a small mixing bowl and refrigerate a minimum of one hour for the flavors to meld. Taste and adjust salt and pepper as needed.

Prep the Steaks:

Trim the fat cap to your preferred thickness (most popular is 1/4"- 1/3") and score with a sharp knife, making sure not to go too deep.
If using meat skewers, thread the sirloin steaks on them. To thread, squish the steaks into a "C" shaped and slide the skewer through the middle.
Drizzle the steaks with a thin layer of olive oil and coat evenly with the salt, garlic powder and black pepper.

Gas Grill:

Generously grease the grates and turn half the burners on medium heat (350 - 400°), to maintain two grilling zones (direct and indirect).
Transfer the steaks to the grill and cook over indirect heat for 15-18 minutes, turning every 5 minutes until the internal temperature reaches 3° LOWER than your desired final temperature. The smaller end pieces will cook faster, so keep an eye on those.
Remove from the heat and let rest for 10 minutes before topping with chimichurri and serving.

Charcoal Grill:

Generously grease the grates and build a medium heat fire (350 - 400°) setting up two grilling zones (direct and indirect).
Transfer the steaks to the grill and cook over indirect heat for 15-18 minutes, turning every 5 minutes until the internal temperature reaches 3° LOWER than your desired final temperature. The smaller end pieces will cook faster, so keep an eye on those.
Remove from the heat and let rest for 10 minutes before topping with chimichurri and serving.

Notes

Note 1 - The steaks can be cut up to 1.5" thick, however the cooking time will need to be elongated to make up for the thicker slices of beef.

Note 2 - Temperature's

Rare: 125°F - 130°F
Medium Rare: 130°F - 140°F
Medium: 140°F - 150°F
Medium Well: 150°F - 160°F
Well Done: 160°F+

Nutrition