🥩 Chimichurri Picanha Recipe | Brazilian BBQ Steak with Fresh Herb Sauce

🥩 Brazilian Chimichurri Picanha on a Kamado BBQ

Picanha is one of Brazil's most prized cuts of beef, loved for its rich flavour, generous fat cap and incredible tenderness when cooked over fire. While it has long been a favourite in South American barbecue culture, it's becoming increasingly popular with outdoor cooking enthusiasts looking to try something beyond the traditional sirloin or ribeye.

Cooking picanha on a Kamado BBQ allows the fat to slowly render while creating a beautifully caramelised crust. Finished with a vibrant homemade chimichurri packed with parsley, garlic and fresh herbs, this recipe delivers bold flavours that are perfect for sharing.

Whether you're planning a relaxed weekend barbecue or entertaining guests outdoors, this impressive steak is guaranteed to become a talking point around the table.

📝 Recipe Overview

Prep Time: 20 minutes

Cook Time: 35–45 minutes

Resting Time: 10 minutes

Total Time: Approximately 1 hour 15 minutes

Serves: 4–6

Difficulty: Medium

🛒 Ingredients

For the Picanha

  • 1.2–1.5kg whole picanha
  • 2 tbsp olive oil
  • 2 tsp coarse sea salt
  • 2 tsp freshly cracked black pepper

Chimichurri Sauce

  • 1 large bunch fresh parsley, finely chopped
  • 2 tbsp fresh oregano, finely chopped (or 2 tsp dried oregano)
  • 3 garlic cloves, finely minced
  • 1 small shallot, finely diced
  • 1 tsp chilli flakes
  • 2 tbsp red wine vinegar
  • 100ml extra virgin olive oil
  • Juice of ½ lemon
  • Salt and black pepper to taste

To Serve

  • Grilled baby potatoes
  • Charred Tenderstem broccoli
  • Grilled peppers
  • Lemon wedges

🔥 Equipment Needed

  • Kamado BBQ
  • Meat thermometer
  • BBQ tongs
  • Sharp carving knife
  • Chopping board
  • Mixing bowl

👨🍳 Method

Step 1 – Prepare the chimichurri

In a bowl, combine the parsley, oregano, garlic, shallot, chilli flakes, red wine vinegar, olive oil and lemon juice.

Season with salt and black pepper, then stir well.

Leave to stand while the steak cooks so the flavours can develop.

Step 2 – Prepare the picanha

Pat the beef dry with kitchen paper.

Lightly score the fat cap in a criss-cross pattern, taking care not to cut into the meat.

Rub with olive oil, sea salt and freshly cracked black pepper.

Leave at room temperature for around 30 minutes.

Step 3 – Prepare the Kamado BBQ

Preheat your Kamado BBQ to 180°C using indirect heat.

Step 4 – Cook the picanha

Place the picanha fat-side up over the indirect heat.

Close the lid and cook for approximately 30–35 minutes, or until the internal temperature reaches 48–50°C for medium-rare.

Step 5 – Sear the steak

Increase the temperature by opening the vents fully.

Move the steak directly over the heat and sear each side for 1–2 minutes, allowing the fat cap to crisp and caramelise.

Step 6 – Rest the meat

Transfer the picanha to a carving board.

Rest for 10 minutes before slicing thinly against the grain.

Step 7 – Serve

Arrange the sliced beef on a serving platter and spoon over the fresh chimichurri.

Serve immediately with grilled vegetables and roasted potatoes.

💡 Cooking Tips

  • Always slice picanha against the grain for maximum tenderness.
  • Don't trim away the fat cap—it adds flavour and helps keep the meat juicy.
  • Rest the steak before carving to retain its juices.
  • Fresh herbs make the best chimichurri.
  • Use a meat thermometer for consistent results.

🌟 Delicious Variations

Garlic Butter Picanha

Finish with homemade garlic herb butter instead of chimichurri.

Smoky Paprika Picanha

Add smoked paprika and garlic granules to the seasoning.

Brazilian BBQ Skewers

Slice the picanha into thick strips, fold into crescents and skewer before grilling, following the traditional Brazilian churrasco style.

Chilli Chimichurri

Increase the chilli flakes and add finely diced fresh red chilli.

Coffee-Crusted Picanha

Coat with a coffee spice rub before cooking for a rich, smoky crust.

🍽️ What to Serve with Chimichurri Picanha

This steak pairs beautifully with:

  • Garlic roasted baby potatoes
  • Charred Tenderstem broccoli
  • Grilled peppers
  • Corn on the cob
  • Rocket and Parmesan salad
  • Chimichurri roasted vegetables
  • Crusty bread

For an authentic Brazilian-inspired barbecue, serve alongside grilled sausages and a fresh tomato salsa.

🥡 Storage & Leftovers

Store leftover picanha in an airtight container in the refrigerator for up to 3 days.

Serve cold in steak sandwiches, salads or wraps, or gently reheat without overcooking.

❓ Frequently Asked Questions

What is picanha?

Picanha is a premium cut of beef taken from the rump cap. It's particularly popular in Brazilian barbecue cooking thanks to its rich flavour and distinctive fat cap.

Can I cook picanha on a gas BBQ?

Yes. Simply cook it over indirect heat before finishing over direct heat to create a caramelised crust.

Should I remove the fat cap?

No. The fat cap helps baste the meat as it cooks, adding flavour and keeping it juicy.

What's the best temperature for medium-rare?

Aim for an internal temperature of 54–56°C after resting.

Can I make the chimichurri ahead of time?

Absolutely. Chimichurri can be prepared up to a day in advance and actually improves as the flavours develop.

🛍️ Shop the Equipment at Sal's Place

Cooking picanha over gentle indirect heat before finishing with a hot sear brings out the best in this impressive cut of beef. If you're looking to recreate this recipe at home, explore our outdoor cooking essentials below.

🔗 Explore Kamado BBQs at Sal's Place

🔗 Explore BBQ Accessories at Sal's Place

🔗 Explore All BBQs at Sal's Place

Whether it's a weekend barbecue or a special gathering with family and friends, this Brazilian-inspired picanha is a fantastic way to make the most of outdoor cooking.