These picanha steaks & chimichurri are fun to cook and even better to eat!
Imagine a perfect evening grilling outdoors, with the tantalizing aroma of succulent Picanha steaks sizzling on the grill. This Brazilian-inspired dish is a celebration of simplicity and bold flavors. Let’s dive into a mouthwatering recipe of these Picanha steaks with chimichurri sauce. Filet Mignon is a great steak replacement for this recipe
Prep Time 20-25 minutes
Cook time 10-15 minutes
Feeds 3-4 people
Why I Think Picanha Is One Of The Best Cuts Of Beef
Fat Cap: The thick layer of fat on top of the picanha helps keep the meat moist during cooking, leading to a succulent texture. It also crisps up beautifully, adding a delightful contrast to the tender meat underneath.
Cooking Methods: Picanha is versatile and can be cooked in various ways, such as grilling, roasting, or pan-searing. It’s often skewered and grilled over an open flame in Brazilian cuisine, where it’s a staple in churrasco (Brazilian barbecue).
Whole or Steaks: Picanha can be cooked as a whole roast or sliced into individual steaks, making it adaptable to different recipes and preferences.
Cost-Effective: Compared to other premium cuts like ribeye or filet mignon, picanha is often more affordable while still delivering a top-tier eating experience. This makes it a favorite among those who want a luxurious steak without breaking the bank.
Ingredients
- 3-4 PIcanha Steaks
- Steak Seasoning
Ingredients for Chimichurri
- 1 cup of chopped parsley
- 1 cup of chopped cilantro
- ½ tablespoon of minced garlic
- ½ – 1 shallot (minced)
- Red pepper flakes to taste
- ¾ cup of olive oil
- 2 tablespoons of red wine vinegar
- 2 tablespoons of dried oregano
- ½ tablespoon of salt, pepper & garlic seasoning
Instructions for Chimichurri
Prepare the Herbs and Shallot
- Begin by finely chopping 1 cup of fresh parsley. This will provide a fresh, vibrant base for your chimichurri sauce.
- Next, chop 1 cup of cilantro. Cilantro adds a unique flavor that complements the parsley.
- Mince ½ to 1 shallot. The shallot adds a subtle sweetness and depth of flavor to the sauce.
Combine the Dry Ingredients
- In a large mixing bowl, add the chopped parsley and cilantro.
- Then, incorporate the minced garlic and shallot into the bowl.
- Sprinkle in red pepper flakes to taste. Adjust the amount according to your heat preference.
- Add 2 tablespoons of dried oregano for an aromatic touch.
Season and Mix
- Season the mixture with ½ tablespoon of salt, pepper, and garlic seasoning. This blend will enhance the overall taste of the sauce.
- Mix the dry ingredients thoroughly to ensure even distribution.
Add the Liquid Ingredients
- Pour ¾ cup of olive oil into the bowl. Olive oil gives the chimichurri its rich, smooth texture.
- Add 2 tablespoons of red wine vinegar. The vinegar provides a tangy kick that balances the richness of the olive oil.
Blend to Perfection
- Stir all the ingredients together until well combined. Make sure the herbs are evenly coated with the oil and vinegar.
- For a smoother consistency, you can use a food processor. Pulse the mixture a few times, but avoid over-processing; you want the sauce to have some texture.
Taste and Adjust
- Taste your chimichurri sauce and adjust the seasoning if necessary. You can add more salt, pepper, or red pepper flakes according to your preference.
Cooking Process
First, generously season the picanha steaks on all sides with your favorite steak seasoning. This will enhance the natural flavors of the beef and create a delicious crust when seared.
Next, set up your grill for 2-zone cooking. This means arranging the coals or burners so that one side is hot for searing, and the other side is cooler for indirect cooking. This setup is crucial for achieving a perfect sear while ensuring the steaks cook evenly.
Once the grill is ready, sear the picanha steaks on all sides over the hot zone. Searing locks in the juices and creates a flavorful crust. Aim for a golden-brown color, flipping the steaks to ensure an even sear on all sides.
After searing, move the steaks to the cooler side of the grill. Let them cook until they reach an internal temperature of 133-135°F(56°C-57°C) medium-rare. Use a meat thermometer for accuracy, as this ensures your steaks are perfectly cooked.
Remove the picanha steaks from the grill and let them rest for 15-20 minutes. Resting allows the juices to redistribute throughout the meat, resulting in a tender and juicy steak.
Slice the rested steaks against the grain into ¼-inch thick slices. Cutting against the grain shortens the muscle fibers, making each bite more tender.
Finally, plate up your picanha steaks with a generous serving of chimichurri sauce. The vibrant, tangy chimichurri complements the rich, savory steak perfectly.
Enjoy your deliciously grilled picanha steaks with family and friends!
This Chimichurri recipe pairs great with Reverse Seared Tri-Tip
Picanha Steaks & Chimichurri
Imagine a perfect evening grilling outdoors, with the tantalizing aroma of succulent Picanha steaks sizzling on the grill. This Brazilian-inspired dish is a celebration of simplicity and bold flavors. Let’s dive into a mouthwatering recipe of these Picanha steaks with chimichurri sauce. Filet Mignon is a great steak replacement for this recipe
Ingredients
- 3-4 PIcanha Steaks
- Steak Seasoning
- 1 cup of chopped parsley
- 1 cup of chopped cilantro
- ½ tablespoon of minced garlic
- ½ – 1 shallot (minced)
- Red pepper flakes to taste
- ¾ cup of olive oil
- 2 tablespoons of red wine vinegar
- 2 tablespoons of dried oregano
- ½ tablespoon of salt, pepper & garlic seasoning
Instructions
- Asseble your chimichurri and place in the refrigerator for the duration of the cook (You can make this the morning off and all the flavors will meld together better)
- Season all your picanha steaks on both sides with steak seasoning
- Grill your picanha on both sides
- Rotate your steaks every three minutes
- Sear off the fat cap
- Once your steaks reach an internal temp of 128-130 degrees they are done
- Remove your steaks from the grill and let them rest for 10-15 minutes before slicing
- Slice your steaks against the grain in thin slices
- Plate up you steaks with chimichurri and enjoy!
Notes
Picanha Steaks are on of the best steaks to eat because
Marbling: Picanha has a rich marbling of fat, which melts during cooking and infuses the meat with flavor. The fat cap on top of the steak is particularly prized because it adds a buttery richness and enhances the overall taste.
Beefy Taste: Picanha is known for its robust, beefy flavor, which is intensified by the fat content and the muscle structure of the cut.
Tenderness: While picanha is not as tender as some other cuts like filet mignon, it strikes a perfect balance between tenderness and chewiness. When cooked properly, it remains juicy and tender, offering a satisfying bite.
Fat Cap: The thick layer of fat on top of the picanha helps keep the meat moist during cooking, leading to a succulent texture. It also crisps up beautifully, adding a delightful contrast to the tender meat underneath.
Cooking Methods: Picanha is versatile and can be cooked in various ways, such as grilling, roasting, or pan-searing. It’s often skewered and grilled over an open flame in Brazilian cuisine, where it’s a staple in churrasco (Brazilian barbecue).
Cultural Significance
- Brazilian Churrasco: Picanha is a celebrated cut in Brazil, often considered the star of a traditional churrasco. Its cultural significance and the traditional methods of preparation have made it famous worldwide.
Popularity: Due to its flavor and quality, picanha has gained popularity globally, especially among those who appreciate fine cuts of meat.
Nutrition Information:
Serving Size: 3Amount Per Serving: Calories: 930Total Fat: 116gSaturated Fat: 46gTrans Fat: 0gCholesterol: 487mgSodium: 234mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 138g