Picanha: Grilled Brazilian Top Sirloin

How to Make Picanha: Grilled Brazilian Top Sirloin at Home

Recipes may be AI-assisted. Always verify ingredients for allergies and dietary needs.

Ingredients

• 2 pounds picanha
• 2 tablespoons coarse salt
• 1 teaspoon black pepper
• 4 cloves garlic
• 2 tablespoons olive oil
• 1 cup chimichurri sauce
• 1 cup fresh parsley
• 1 tablespoon red wine vinegar
• 1 teaspoon red pepper flakes

Instructions

1. 1

   Prepare the picanha by trimming any excess fat, leaving about 1/4 inch for flavor. Cut the picanha into 4 equal portions.

2. 2

   Rub each piece of picanha generously with coarse salt and black pepper. Allow the meat to sit at room temperature for about 30 minutes to enhance the flavor.

3. 3

   While the meat is resting, prepare the chimichurri sauce. In a food processor, combine the garlic, fresh parsley, red wine vinegar, olive oil, and red pepper flakes. Blend until smooth.

4. 4

   Preheat your grill to high heat (around 450°F to 500°F).

5. 5

   Place the seasoned picanha on the grill, fat side down. Grill for about 5-7 minutes until a nice crust forms.

6. 6

   Flip the picanha and grill for an additional 5-7 minutes for medium-rare, or until the internal temperature reaches 130°F.

7. 7

   Remove the picanha from the grill and let it rest for 10 minutes before slicing against the grain.

8. 8

   Serve the sliced picanha with chimichurri sauce drizzled on top or on the side.