Brazilian Picanha Roast with Chimichurri
A showstopping Brazilian roast featuring picanha steak, seared and roasted at high heat until the fat cap is crispy and the meat is beautifully rare. The picanha's thick layer of fat protects the tender meat beneath, resulting in a juicy, flavorful roast. Sliced and served with bright, herbaceous chimichurri sauce, this is restaurant-quality beef at home.
- Prep
- 15 min
- Cook
- 25 min
- Wait
- 15 min
- Total
- 55 min
- Makes
- 1 whole roast (4 servings)
Steps
Before you start
- Remove picanha from the refrigerator 45 minutes before cooking so it reaches room temperature throughout
- Preheat your oven to 450°F (232°C)
- Pat the picanha completely dry with paper towels—moisture prevents good browning
- Read through the doneness cues for your preferred level of rareness
Season the picanha
- Generously coat both sides of the picanha with coarse salt and freshly ground black pepper.
- Pay special attention to seasoning the fat cap—this is where most of the flavor develops.
- Let it sit uncovered at room temperature for 5 minutes to allow the salt to begin penetrating the meat.
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Tip: Don't skip the room-temperature rest—it allows even cooking from edge to center.
Sear the fat cap
- Place a large cast-iron skillet over medium-high heat and let it get quite hot (about 2 minutes).
- Place the picanha fat-side down in the hot pan.
- Sear for 3–4 minutes without moving it, until the fat cap is deeply browned and renders its fat into the pan.
- You should hear an aggressive sizzle.
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Ready when: Fat cap is deep golden-brown and crispy
Tip: Resist the urge to move the meat—a good sear requires contact without disturbance.
Sear the meat sides
- Using tongs, flip the picanha and sear the two long sides of the meat (not the ends) for 2 minutes on each side over medium-high heat.
- The meat should develop a dark brown crust.
- The skillet is already hot from rendering the fat, so the sear will be aggressive.
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Ready when: All sides have a dark brown crust
Tip: Don't overcrowd the pan or lower the heat—high heat creates the crust that locks in juices.
Transfer to ovenOven 450°F / 230°C
- Transfer the skillet (with the picanha) directly to the preheated 450°F (232°C) oven.
- The picanha should be fat-side up.
- Roast for 15–18 minutes, depending on thickness and your target doneness.
- For rare (120–125°F internal), aim for 15 minutes; for medium-rare (130–135°F), roast for 17–18 minutes.
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Ready when: Internal temperature of 120–135°F (49–57°C) measured in the thickest part of the meat
Tip: Use an instant-read thermometer inserted horizontally into the center of the meat to avoid overestimating doneness due to carryover cooking.
Rest the meat
- Remove the skillet from the oven and transfer the picanha to a warm cutting board.
- Tent loosely with aluminum foil.
- Let it rest for 10 minutes.
- This allows the juices to redistribute throughout the meat, ensuring every slice is tender and juicy.
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Ready when: Meat no longer actively beading with juices on the surface
Tip: Don't skip the rest—cutting into the meat immediately will cause all the precious juices to run onto the board instead of staying in the meat.
Prepare the chimichurri
- While the picanha rests, pulse the fresh parsley, oregano, garlic, and red pepper flakes in a food processor until finely chopped (about 10 pulses).
- Transfer to a small bowl.
- Add the sherry vinegar and stir, then slowly drizzle in the olive oil while stirring constantly to emulsify.
- Taste and adjust salt as needed.
- The chimichurri should be herbaceous, slightly spicy, and balanced between vinegar and oil.
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Ready when: Chimichurri is well combined with no separate streaks of oil
Tip: Don't over-process the herbs into a paste—they should be finely chopped but still visible, giving the sauce texture and brightness.
Slice and serve
- Remove the foil from the picanha and place it on the cutting board.
- Using a sharp carving knife, slice the roast against the grain into ¼-inch (0.6 cm) thick slices.
- You may find it easier to slice perpendicular to where the fat cap is, which often shows you the grain direction.
- Arrange the slices on a platter, drizzle lightly with any pan juices, and serve immediately with the chimichurri sauce on the side.
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Ready when: Slices are thin, even, and show the desired level of pinkness inside
Tip: Slicing against the grain ensures tender, easy-to-chew bites—the fat cap's grain often runs parallel to the long side of the roast.
Good to know
Tips
- Picanha is a cut from the top sirloin cap, prized in Brazil for its flavor and tenderness when cooked rare to medium-rare. If your butcher doesn't have it, ask for it specifically—it's becoming more available in the US as Brazilian cuisine grows in popularity.
- The high-heat roasting method works because the thick fat cap insulates the meat beneath, preventing overcooking while the outside crisps. This is why you sear the fat cap first.
- For a crowd, this recipe doubles easily—just increase roasting time by 5–7 minutes and check the internal temperature carefully, as larger pieces may cook more unevenly.
- Chimichurri is equally good on grilled vegetables, pork, lamb, or fish. Make extra and store it for the week.
Make ahead
The chimichurri can be made up to 2 days ahead and refrigerated in an airtight container. Bring it to room temperature and stir before serving. The picanha must be roasted fresh and served warm.
Storage & reheating
Leftover sliced picanha can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven (275°F / 135°C) for 8–10 minutes until warmed through, or serve cold on salads or sandwiches. Do not freeze; freezing damages the texture of the meat. Leftover chimichurri keeps refrigerated for up to 4 days.
Substitutions
- picanha steak with fat cap intact → ribeye cap (deckle) or coulotte steak. Both have similar fat caps and marbling, though picanha is leaner and more prized in Brazil. Adjust cooking time slightly based on thickness.
- sherry vinegar or red wine vinegar → red wine vinegar or balsamic vinegar. Red wine vinegar is sharper; use slightly less. Balsamic is sweeter—use half the amount and increase it to taste.
- fresh oregano leaves → fresh basil or additional parsley. Basil creates an Italian-style sauce; more parsley makes a milder, greener chimichurri. Either works beautifully.
- red pepper flakes → thinly sliced fresh jalapeño or serrano pepper. Adds fresh heat and texture. Use 1 small pepper, seeded and minced, for a similar heat level.
