Few cuts of beef rival the rich, buttery flavor of picanha, and when smoked to perfection, it transforms into a melt-in-your-mouth masterpiece.
Smoked picanha is a show-stopping cut of beef, revered for its rich marbling and incredible tenderness. Slowly smoked over hardwood, this Brazilian favorite develops a deep, smoky crust while staying juicy on the inside. To elevate the flavor, it’s served with a vibrant chimichurri sauce, packed with fresh herbs, garlic, and a touch of acidity to cut through the richness. Whether you’re firing up the smoker for a weekend cookout or looking to impress your guests, this smoked picanha with chimichurri is the perfect combination of bold flavors & textures.
Feeds 4-6 people
Prep time 15 minutes
Cook time 90 minutes
Why Smoked Picanha Works
The Fat Cap Does the Work for You: The thick, natural fat cap on a picanha acts like a built-in baster, rendering slowly as it smokes. This constant self-basting process keeps the meat incredibly juicy while building layers of rich, beefy flavor. As the fat melts, it infuses the meat with buttery notes and helps form that beautiful golden crust when seared.
Low & Slow Smoking Maximizes Flavor: Smoking the picanha at a low temperature (250°F / 120°C) allows the marbling to break down gently, giving the meat a tender, melt-in-your-mouth texture. This slow cook also gives the beef time to absorb that deep, smoky flavor from the hardwood — something grilling alone can’t achieve.
The Sear Locks in Juiciness & Adds Crust: Finishing the picanha with a high-heat sear creates the perfect contrast in texture — a crisp, caramelized crust on the outside and a tender, rosy interior. This quick sear also locks in the juices, enhancing every bite with that irresistible smoky, savory char you’d expect from a steakhouse-quality cut.
Chimichurri Balances Every Bite: The homemade chimichurri sauce adds the perfect counterbalance to the rich, smoky beef. Packed with parsley, cilantro, garlic, and red wine vinegar, it brings brightness and acidity that cut through the fat beautifully. The freshness of the herbs complements the savory notes of the picanha, making each slice pop with vibrant, well-rounded flavor.
Ingredients:
- 1 picanha whole(This one weighed 4 pounds)
- 2 tablespoons steak seasoning
- Optional Horseradish Sauce for dipping
Ingredients for Chimichurri:
- 1 cup of chopped parsley
- 1 cup of chopped cilantro
- ½ tablespoon minced garlic
- ½ – 1 shallot (minced)
- Red pepper flakes to taste
- ¾ cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons dried oregano
- ½ tablespoon salt, pepper & garlic seasoning
Instructions
Prepare the Picanha: Before you start, trim off any unwanted fat or silver skin. However, make sure to leave about ¼ inch of fat on the fat cap—this will help keep the meat juicy and flavorful.
Next, score the fat cap using a sharp knife in a crosshatch pattern. This allows the fat to render beautifully while cooking.
Season the Meat: Generously season your picanha on all sides with your favorite steak seasoning. Then, let it sit at room temperature for 30 minutes to allow the flavors to absorb.
Set Up Your Smoker: Preheat your smoker (or oven) to 250°F (120°C). Once it’s ready, place the picanha on the smoker using indirect heat. Let it cook until the internal temperature reaches 110°F (43°C).
Make the Chimichurri Sauce: While your picanha is smoking, it’s time to whip up a fresh chimichurri sauce. In a mixing bowl, combine:
- Fresh cilantro and parsley, finely chopped
- Minced garlic and diced shallot for depth of flavor
- Red pepper flakes for a hint of heat
- Olive oil and red wine vinegar for a balanced acidity
- Dried oregano, salt, black pepper, and garlic seasoning to taste
Once mixed, let the chimichurri sit in the refrigerator for the duration of the cook. This allows the flavors to meld together.
Sear for the Perfect Crust: When your picanha reaches 110°F (43°C), it’s time to sear. Heat a grill or cast-iron skillet until it’s smoking hot, then sear the picanha on all sides. Don’t forget to sear the fat cap to develop that beautiful golden crust!
Finish Cooking & Rest: Continue searing until the internal temperature reaches 128-130°F (53-54°C) for a perfect medium-rare. Then, remove it from the heat and let it rest for 20-30 minutes. This step is crucial for keeping the juices locked in.
Slice & Serve: Finally, slice your picanha against the grain into ¼-inch slices for maximum tenderness. Plate it up with a generous drizzle of chimichurri, and enjoy the incredible flavors of this smoked masterpiece!
Look for another affordable holiday roast? Check out this New York Strip Roast
A great side i love to make with beef are my Garlic Parmesan Stuffed Mushrooms
Smoked Picanha
Smoked picanha is a show-stopping cut of beef, revered for its rich marbling and incredible tenderness. Slowly smoked over hardwood, this Brazilian favorite develops a deep, smoky crust while staying juicy on the inside. To elevate the flavor, it’s served with a vibrant chimichurri sauce, packed with fresh herbs, garlic, and a touch of acidity to cut through the richness. Whether you’re firing up the smoker for a weekend cookout or looking to impress your guests, this smoked picanha with chimichurri is the perfect combination of bold flavors & textures.
Ingredients
- 1 picanha whole
- 2 tablespoons steak seasoning
- 1 cup of chopped parsley
- 1 cup of chopped cilantro
- ½ tablespoon minced garlic
- ½ – 1 shallot (minced)
- Red pepper flakes to taste
- ¾ cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons dried oregano
- ½ tablespoon salt, pepper & garlic seasoning
Instructions
Prepare the Picanha: Before you start, trim off any unwanted fat or silver skin. However, make sure to leave about ¼ inch of fat on the fat cap—this will help keep the meat juicy and flavorful.
Next, score the fat cap using a sharp knife in a crosshatch pattern. This allows the fat to render beautifully while cooking.
Season the Meat: Generously season your picanha on all sides with your favorite steak seasoning. Then, let it sit at room temperature for 30 minutes to allow the flavors to absorb.
Set Up Your Smoker: Preheat your smoker (or oven) to 250°F (120°C). Once it's ready, place the picanha on the smoker using indirect heat. Let it cook until the internal temperature reaches 110°F (43°C).
Make the Chimichurri Sauce: While your picanha is smoking, it’s time to whip up a fresh chimichurri sauce. In a mixing bowl, combine:
- Fresh cilantro and parsley, finely chopped
- Minced garlic and diced shallot for depth of flavor
- Red pepper flakes for a hint of heat
- Olive oil and red wine vinegar for a balanced acidity
- Dried oregano, salt, black pepper, and garlic seasoning to taste
Once mixed, let the chimichurri sit in the refrigerator for the duration of the cook. This allows the flavors to meld together.
Sear for the Perfect Crust: When your picanha reaches 110°F (43°C), it’s time to sear. Heat a grill or cast-iron skillet until it's smoking hot, then sear the picanha on all sides. Don’t forget to sear the fat cap to develop that beautiful golden crust!
Finish Cooking & Rest: Continue searing until the internal temperature reaches 128-130°F (53-54°C) for a perfect medium-rare. Then, remove it from the heat and let it rest for 20-30 minutes. This step is crucial for keeping the juices locked in.
Slice & Serve: Finally, slice your picanha against the grain into ¼-inch slices for maximum tenderness. Plate it up with a generous drizzle of chimichurri, and enjoy the incredible flavors of this smoked masterpiece!
Notes
Why Smoked Picanha Works
Rich Marbling & Flavor – Picanha is naturally well-marbled, resulting in a juicy, beefy bite that becomes even more flavorful when kissed by smoke.
Perfect Fat Cap – The thick fat cap bastes the meat as it renders, keeping it moist while adding incredible texture and depth of flavor.
Ideal for Smoking – With its triangular shape and moderate thickness, picanha absorbs smoke beautifully while cooking evenly, making it a great cut for low-and-slow cooking.
Pairs Perfectly with Chimichurri – The bold, herbaceous tang of chimichurri cuts through the richness of the meat, balancing every bite with freshness and acidity.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 650Total Fat: 38gCholesterol: 180mgSodium: 600mgSugar: 0gProtein: 55g