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Freshly sliced picanha steak with Chimichurri sauce.

Grilled Picanha with Chimichurri

Delicious, flavorful cut of steak with acidic and herbaceous sauce.

Course Main Course
Cuisine Brazilian
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings 4 People


  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup chopped fresh oregano
  • 1/2 cup chopped fresh cilantro
  • 4-5 cloves minced garlic
  • 1 minced shallot
  • 1 TBS crushed red pepper flake add more to increase the heat to personal preference
  • 1 TBS coarse kosher salt You'll need an additional large pinches to season your steaks
  • 1/2 cup olive oil splurge and get a high-quality oil
  • 1/2 cup red-wine vinegar
  • 2/3 cup water
  • 4 one and a quarter-inch thick Picanha steaks
  • black pepper to season steaks


  1. Heat grill to medium-high heat.

  2. Pat steaks dry and season with a generous amount of kosher salt and fresh cracked black pepper.

  3. Grill on medium to high heat for two minutes each side.

  4. Remove and rest for 5 minutes.

  5. For Chimichurri combine all ingredients together in a bowl and thoroughly incorporate. Seal in a jar with a tight lid and refrigerate for up to 3 weeks. Chimichurri is the perfect condiment for nearly all grilled meats.