Name: Savor the Juicy Brazilian Churrasco Picanha Steak Experience
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Ingredients: 1 kg Picanha Steak (The star of the dish, known for its rich flavor and tender texture.); 1 tbsp Sea Salt (Essential for enhancing the meat's natural flavors.); 1 tbsp Olive Oil (For brushing on the fat cap for a crispy crust.); 1 cup Chimichurri Sauce (Adds a fresh, zesty note.)

The sizzle of meat on the grill is a symphony that instantly transports me back to warm summer evenings spent with family. While we savor those precious moments, nothing elevates them quite like a Juicy Brazilian Churrasco Picanha Steak. This recipe captures the essence of Brazilian grilling, featuring the incredible flavor of picanha, distinguished by its thick fat cap that infuses the steak with moisture and richness. It’s the ideal centerpiece for a memorable Father’s Day grill, allowing you to create a delicious meal without the fuss of complicated techniques or ingredients. Plus, this dish is gluten-free, low-carb, and keto-friendly—a wholesome option that everyone can enjoy. Are you ready to unleash your inner grill master?

Why Choose This Picanha Steak?

Flavor Explosion: Each bite of this Brazilian churrasco picanha steak bursts with rich, succulent flavors, thanks to its unique fat cap. Effortless Grilling: The grilling process is so simple, you’ll feel like a pro without any complicated marinating! Crowd-Pleasing Delight: Perfect for gatherings, this steak is sure to impress friends and family alike. Health-Conscious Choice: Gluten-free, low-carb, and keto-friendly, it’s a healthy choice everyone will love. Quick Prep: With minimal prep time, you’ll have more moments to savor with loved ones. For an elevated experience, consider pairing it with Cheesesteak Casserole Comfort for an unforgettable meal!

Juicy Brazilian Churrasco Picanha Steak Ingredients

For the Steak

Picanha Steak – The star of the dish, renowned for its rich flavor and tender texture, highlighted by its unique fat cap.
Sea Salt – Essential for enhancing the meat’s natural flavors; a low-sodium alternative can keep the taste while being heart-healthy.
Olive Oil – Brushing this on the fat cap ensures a crispy crust and prevents sticking to the grill.

For the Optional Sauce

Chimichurri Sauce – This traditional sauce adds a fresh, zesty note; feel free to substitute parsley with cilantro or skip it altogether for a dairy-free option.

When crafting your Juicy Brazilian Churrasco Picanha Steak, these ingredients are a must-have for delivering that authentic Brazilian flavor right to your backyard!

Step‑by‑Step Instructions for Juicy Brazilian Churrasco Picanha Steak

Step 1: Prepare the Picanha
Start by scoring the fat cap of the picanha steak in a crosshatch pattern, ensuring the cuts are just deep enough to allow the fat to render effectively. This will enhance the flavor and texture. Place the steak on a cutting board, ensuring it is dry, which helps achieve that coveted crispy crust later on.

Step 2: Season the Steak
Generously season both sides of the picanha with sea salt, making sure to cover the entire surface evenly. Let the steak sit at room temperature for about 15 minutes to allow the salt to penetrate, enhancing the flavors. You’ll know it’s ready when the surface starts glistening from the salt.

Step 3: Preheat the Grill
While the steak is resting, preheat your grill to a high temperature. Aim for around 450°F (232°C) to create a great sear. Set up your grill with one side for direct heat and the other for indirect cooking, ensuring you have room for perfect grilling techniques and to manage flare-ups.

Step 4: Sear the Steak
Place the picanha over the direct heat of the grill, cooking for about 4-5 minutes on each side. Look for a deep, dark crust to form, which indicates the steak is developing those rich flavors. Use tongs to flip the steak, avoiding piercing the meat to keep the juices intact.

Step 5: Indirect Cooking
After searing, move the picanha to the cooler side of the grill for indirect cooking. Continue cooking until the internal temperature reaches medium-rare, ideally between 130-135°F (54-57°C). Use a meat thermometer for accuracy, ensuring you pull it off at the right moment for optimum juiciness.

Step 6: Rest Before Slicing
Once cooked to your desired doneness, remove the picanha from the grill and let it rest for about 10 minutes. This resting period allows the juices to redistribute within the meat, ensuring that each slice is as tender and flavorful as possible.

Step 7: Serve and Enjoy
After resting, slice the picanha against the grain into thick, juicy pieces. For an authentic touch, drizzle with optional chimichurri sauce to enhance the flavor experience. Serve immediately alongside your favorite sides and relish the delightful taste of your Juicy Brazilian Churrasco Picanha Steak!

What to Serve with Juicy Brazilian Churrasco Picanha Steak?

Indulging in a delightful dinner experience is all about honing the right pairings that will complement your grilled masterpiece.

Creamy Mashed Potatoes: Their velvety texture contrasts beautifully with the juicy picanha, making every bite a luxurious experience.
Grilled Vegetables: The charred sweetness of seasonal veggies like bell peppers and zucchini enhances the bold flavors of the steak.
Crisp Green Salad: Fresh greens topped with a light vinaigrette offer a refreshing palate cleanser, perfectly balancing the richness of the meat.
Garlic Bread: Crunchy, buttery slices infused with garlic add a homely touch, perfect for soaking up any juices from the steak.
Coleslaw: The crunchy cabbage and tangy dressing provide a delightful crunch alongside the tender steak, adding a nice contrast of flavors.
Cauliflower Rice: A low-carb alternative that complements the dish, bringing a light, fluffy texture to the plate alongside the succulent steak.
Chimichurri Sauce: Bright and herbaceous, this traditional sauce enhances the rich taste of the picanha while adding a pop of freshness.
Red Wine: A full-bodied Cabernet Sauvignon brings a robust flavor that complements the richness of the steak, enhancing the entire dining experience.
Key Lime Pie: Finish your meal with a slice of this tart dessert; its citrusy zing cuts through the richness of the steak, leaving you refreshed.
Iced Tea: A sweetened or unsweetened iced tea pairs beautifully, cleansing your palate and adding a refreshing touch to each bite.

Make Ahead Options

Preparing your Juicy Brazilian Churrasco Picanha Steak in advance is a fantastic way to save time on busy days while still enjoying a mouthwatering meal! You can season the steak with salt and allow it to rest for up to 24 hours in the refrigerator, which enhances its flavor. Additionally, if you choose to make the chimichurri sauce, you can prepare it up to 3 days in advance and store it in an airtight container in the fridge. Just remember to take the steak out of the fridge about 30 minutes before grilling to bring it to room temperature for even cooking. When you’re ready to grill, simply sear and cook using the original instructions for juicy results that are just as delicious as if made fresh!

Variations & Substitutions for Juicy Brazilian Churrasco Picanha Steak

Looking to infuse your Brazilian Churrasco Picanha Steak experience with a personal touch? Here are some delightful twists and swaps!

Sirloin Swap: Substitute the picanha with top sirloin for a leaner option, maintaining the grilling joy.
Herb Twist: Replace chimichurri with a classic garlic butter drizzle for a rich, comforting flavor to elevate each bite.
Smoky Infusion: Add a dash of smoked paprika before grilling to introduce a subtle smokiness that complements the steak beautifully.
Spice It Up: For a spicy kick, mix in chili powder or crushed red pepper into your sea salt seasoning.
Mustard Glaze: Swap chimichurri for a tangy mustard glaze brushed on during grilling for a unique flavor profile.
Garlic Add-In: Mix minced garlic into olive oil before brushing it on the steak for an aromatic touch.
Herb Oil: Drizzle a homemade herb oil made with fresh basil or thyme over the steak before serving, enhancing the dish’s freshness.
Accompaniments: Pair with grilled mango or pineapple for a sweet contrast to the savory steak, making each bite a taste adventure!

Feeling inspired? Your juicy picanha steak won’t be the same after you experiment a little! If you love this style of cooking, don’t forget to check out Salisbury Steak Savory or dive into a hearty Cheesesteak Casserole Comfort for more grilling ideas!

Storage Tips for Juicy Brazilian Churrasco Picanha Steak

Fridge: Refrigerate leftovers tightly wrapped in foil or placed in airtight containers for up to 3 days, helping to maintain their juicy texture.

Freezer: For longer storage, freeze the picanha steak in a freezer-safe bag or container for up to 3 months. Be sure to remove as much air as possible to prevent freezer burn.

Reheating: When ready to enjoy, thaw overnight in the fridge, then reheat gently in a low oven (275°F / 135°C) to retain moisture—perfect for that tender bite.

Slicing Before Storing: If storing pre-sliced, layer between sheets of parchment paper to avoid sticking, ensuring your Juicy Brazilian Churrasco Picanha Steak stays delicious!

Expert Tips for Juicy Brazilian Churrasco Picanha Steak

Perfect Temperature: Use a meat thermometer to ensure your picanha reaches 130-135°F (54-57°C) for that ideal medium-rare finish.
Searing Magic: Sear over direct heat for 4-5 minutes per side to develop a rich, flavorful crust. Avoid piercing the steak while flipping.
Manage Flare-Ups: If flames rise too high, move the steak to indirect heat to prevent charring and ensure even cooking.
Resting Matters: Allow the picanha to rest for at least 10 minutes post-cooking for juiciness in every slice.
Simple Seasoning: Just sea salt brings out the best flavors; avoid overly complicated marinades that can overshadow the steak’s natural taste.

Juicy Brazilian Churrasco Picanha Steak Recipe FAQs

How do I choose ripe ingredients for this recipe?
Absolutely! When selecting your picanha steak, look for cuts with a thick, even fat cap; it should be creamy white, not yellow or darkened. The meat should be bright red with minimal dark spots. For olive oil, choose a high-quality extra virgin option for the best flavor.

How should I store leftovers?
I recommend tightly wrapping any leftover picanha in foil or placing it in an airtight container. It will stay fresh in the refrigerator for up to 3 days. Be sure to let it cool to room temperature before sealing for the best results.

Can I freeze picanha steak?
Yes! To freeze your Juicy Brazilian Churrasco Picanha Steak, wrap it tightly in plastic wrap or place it in a freezer-safe bag, ensuring all air is removed. It can be frozen for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator before reheating.

What should I do if my steak isn’t cooking evenly?
Very importantly! If your steak is cooking unevenly, check your grill configuration. Ensure one side is for direct heat and that your grill grates are clean. If flare-ups occur, quickly move the picanha to the cooler side to continue cooking without burning.

Is this recipe safe for pets or individuals with allergies?
The Juicy Brazilian Churrasco Picanha Steak is primarily made with meat and olive oil, which are generally safe for most pets in small amounts. However, avoid giving any seasoned or leftover food with salt or chimichurri sauce, as ingredients like garlic can be toxic to dogs. Always consult your vet for tailored advice!