Brazilian Chimichurri Picanha Steak Recipe

Brazilian Chimichurri Picanha Steak is the crown jewel of Brazilian churrascaria -- a juicy, fatty cap of rump steak grilled to perfection and draped in a vibrant herb chimichurri sauce. This recipe is naturally gluten-free, keto-friendly, and delivers 42g of protein per serving with minimal carbs. Picanha (the rump cap) is Brazil's most prized cut, celebrated for its thick fat cap that bastes the meat as it cooks over an open flame.

Ingredients

Steak

• 800g picanha (rump cap steak), fat cap on, scored in a crosshatch pattern
• 1 tbsp coarse sea salt
• 1 tsp freshly cracked black pepper
• 1 tsp garlic powder

Chimichurri Sauce

• 1 cup fresh flat-leaf parsley, tightly packed
• 1/4 cup fresh cilantro
• 4 garlic cloves, minced
• 1/4 cup red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Remove the picanha from the refrigerator 30 minutes before cooking to bring it to room temperature. Pat dry with paper towels.
2. Score the fat cap in a crosshatch pattern, cutting just through the fat without reaching the meat. This helps fat render and prevents curling.
3. Season all sides generously with coarse salt, black pepper, and garlic powder. Press the seasoning into the meat.
4. Make the chimichurri: combine parsley, cilantro, garlic, red wine vinegar, olive oil, oregano, red pepper flakes, salt, and pepper in a food processor. Pulse until roughly chopped but not a smooth paste. Set aside.
5. Heat a cast-iron skillet or grill pan over high heat until smoking hot, about 3 minutes.
6. Place the picanha fat-side down first. Press firmly with tongs. Cook for 4 minutes until the fat cap is golden brown and crispy.
7. Flip and sear the meat side for 3 minutes for medium-rare, or 4 minutes for medium. The internal temperature should reach 54-57°C (130-135°F) for medium-rare.
8. Transfer steak to a cutting board and rest for 8 minutes. Do not skip resting -- this redistributes the juices.
9. Slice against the grain into 1cm thick strips. The traditional Brazilian style is to slice in C-shaped curves following the fat cap.
10. Arrange on a platter and spoon chimichurri generously over the top. Serve extra chimichurri on the side.

Tips & Variations

• The fat cap is non-negotiable: Never trim picanha before cooking. The fat bastes the meat and is where most of the flavor lives. You can trim it on your plate if desired.
• Grill instead: If using a barbecue grill, cook fat-side down over high heat for 5 minutes, then flip and finish over indirect heat for 4 minutes. This is the authentic churrascaria method.
• Rest is critical: Skipping the 8-minute rest will cause all the juices to run out when you slice. A rested steak is dramatically more tender and juicy.
• Chimichurri can be made 24 hours ahead: The flavors deepen overnight. Store covered in the fridge and bring to room temperature before serving.
• No picanha? Use beef rump: Beef rump steak with the fat cap intact is the closest substitute available at most supermarkets.

Nutrition Breakdown

Calories: 649 kcal

Protein: 41.9g

Fat: 52.9g

Carbs: 2.7g

Fiber: 0.7g

Track It with Nutrify

Tracking Brazilian Chimichurri Picanha Steak is easy with Nutrify's AI-powered food scanner. Just snap a photo of your plate and get instant calorie and macro data. Download Nutrify to start tracking smarter.