Grillzed Brazilian Picanha

Traditionally cooked over an open flame, our Grilled Brazilian Picanha' gets its charred and fiery flavour on a gas grill using the reverse-sear method. Seasoned only with salt, our steak is skewered with that luscious band of fat encircling the meat to make it juicy and oh-so-tender.


For The Picanha

2kg picanha roast (top sirloin cap)
2 tablespoons kosher salt or coarse seas salt

For The Chimichurri

1 cup finely chopped, fresh parsley
⅓ cup finely chopped, fresh oregano
¼ cup finely chopped, fresh coriander
1 shallot, finely chopped
2 garlic cloves, finely chopped
4 tablespoons lemon juice
1 tablespoon red wine vinegar
½ teaspoon kosher salt or coarse sea salt
½ teaspoon hot pepper flakes
¼ teaspoon ground black pepper
⅓ cup extra virgin olive oil


  1. Cut the picanha roast into 1½-inch thick steaks. Fold each steak into a “C” shape and thread onto flat metal skewers (fat side out). Place steaks on a sheet pan and season both sides with salt.
  2. Refrigerate uncovered [to air dry] for a minimum of 6 hours, up to 24 hours.
  3. Preheat your grill to 400°F with direct and indirect cooking zones.

HOT TIP When grilling with indirect heat, food is placed on the cooler side of the grill, away from the heat source.

  1. Place the picanha steaks over indirect heat and close the lid. Cook until the internal temperature reaches 110°F on an instant-read thermometer, about 15 to 20 minutes.
  2. Using tongs, rotate the skewers after 10 minutes.
  3. Move the picanha steaks to the direct heat zone and grill to desired doneness, 1 to 2 minutes per side.

HOT TIP Rare 125°F | Med-Rare 130°F | Medium 140°F | Med-Well 150°F | Well 160°F

  1. Remove steaks from the grill and let them rest at room temperature for 8 minutes.

HOT TIP Giving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.

  1. In a medium-size bowl, combine parsley, oregano, cilantro, shallot, garlic, hot pepper flakes, black pepper, salt, red wine vinegar, lemon juice and olive oil and set aside in the refrigerator.

  2. Holding the skewer upright, cut against the grain down through the picanha steaks into thin ⅛-inch to ¼-inch thick slices.

  3. Top with chimichurri and serve with Grilled Hasselback Potatoes.