Brazilian Picanha Skewers with Chimichurri Sauce
A herby 35-minute Picanha roast that is sliced, skewered, and dressed with a chimichurri sauce made from garlic, cilantro, parsley, olive oil, and lemon juice. Great for an easy, flavorful weeknight dinner.
Cook Time: 35 Minutes
Servings: 12
Ingredients: 12
Ingredients
For the Skewers:
For the Chimichurri Sauce:
Preparation
-
Step 1
Prepare Chimichurri Sauce. Place garlic in a food processor container. Cover; process until finely chopped. Add remaining sauce ingredients. Cover; process until well blended. Remove and refrigerate.
-
Step 2
Trim the Picanha roast, leaving a ¼-inch fat cap for flavor.
-
Step 3
Slice the roast against the grain into 1 ½-inch steaks, then cut into smaller, even pieces about 2 inches wide.
-
Step 4
Thread the pieces onto skewers in a horseshoe shape, with the fat cap on the outside.
-
Step 5
Generously season the skewered meat on all sides with coarse salt and black pepper.
-
Step 6
Preheat your grill to MEDIUM-HIGH heat (about 400°F).
-
Step 7
Place the skewers fat-side down over direct heat and grill for 2-3 minutes to render the fat and create a golden crust.
-
Step 8
Rotate the skewers and continue grilling, turning frequently, until all sides are evenly seared and the internal temperature reaches 130°F for medium-rare, about 8-10 minutes total.
-
Step 9
Remove the skewers from the grill and let them rest for 5 minutes. The internal temperature of the beef will rise 10-15°F for medium-rare (145°F).
-
Step 10
Drizzle the chimichurri sauce generously over the skewers and serve with grilled vegetables or a fresh salad for a complete meal. Keep extra chimichurri on the side for dipping!
Cooking Tip: Pair with a crisp salad or roasted potatoes for a balanced, flavorful feast!
Nutrition Information
200 Calories
3.5g SAT FAT
24g PROTEIN
2.5 mg IRON
5.7 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
The Essential Ingredients
Picanha Roast: Also known as the Top Sirloin cap or rump cap, this traditional Brazilian cut features a thick, distinct layer of outer fat. The fat cap bastes the lean meat as it cooks, resulting in an exceptionally juicy steak with a rich, buttery flavor profile.
Garlic: A flavorful bulb that is related to the onion family. It has a strong aroma (that fills your kitchen), a taste that enhances your dish, and is known for its versatility.
Cilantro: A bright green herb derived from the coriander plant. It has a pungent fragrance and can be found in bunches, year-round, in the refrigerated produce section of your grocery store.
Parsley: A bright green leafy herb that can be used fresh or dried. It brings a mild, earthy flavor.
Lemon Juice: Either freshly squeezed or bottled juice from a lemon. It enhances both sweet and savory dishes with a bright, zesty flavor.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
-
Can I substitute the Picanha for a different cut?
Yes. The best direct substitutes for Picanha are a Coulotte roast or a Tri-Tip roast. Tri-Tip is cut from the neighboring bottom Sirloin and offers a highly similar shape and texture, while a Coulotte is technically the exact same muscle group (the Sirloin cap) but is typically trimmed of the thick signature fat cap that defines a true Picanha.
-
Can I season my Picanha some more?
Yes. While authentic Brazilian churrasco strictly mandates using only coarse rock salt, the cut can also handle complex flavor profiles exceptionally well. You can use complex, bold dynamic seasonings on the Sirloin cap, such as smoked paprika, garlic powder, chili powder, and black pepper to build a rich, smoky crust.
-
Can I refridgerate Picanha for meal prep?
Yes. Cooked Picanha skewers can be safely sliced and stored in an airtight container in the refrigerator for 3 to 4 days. To prevent the lean Sirloin meat from becoming rubbery and overcooking when reheating, warm it gently in a skillet on the stove over medium-low heat just until the fat cap softens and the meat is warmed through.
Google
Create an account then Cook, Save, & Share!
Register now to save favorites and discover new recipes every week.
Continue to SaveAlready have an account? Log In
