Brazillian Picanha Steak with Fresh Chimichurri Recipe

What is Brazillian Picanha Steak?

Thinking about having steak tonight, but wanting something different from your usual porter house? Enter the divine Brazillian Picanha Steak. If you haven’t tried Picanha steak before, you may be wondering, what is it? 

The Brazilian Picanha, is a beef cattle breed developed in Brazil. It was created by crossing the native Nelore with imported Hereford and Shorthorn breeds. The name “picanha” means “little cow”, referring to its small size.  Most Brazillian Picanha cows weigh more than 1,000 pounds.

The meat is lean and has a mild flavor. It’s also very high in protein (about 20 percent) and low in fat (less than 2 percent).  Picanha is part of the “sirloin primal” portion of the cow, also known as the Coulotte.

Brazilian beef is often sold as “prime rib” or “top sirloin.” The cuts are similar to American prime rib but tend to be smaller and less fatty, with a more marbled texture.  In summary, the best way to cook this cut of meat is in a low oven for about 1 hour at 200°F (107°C) and then finish over a hot grill flame. 

How to best serve Brazillian Picanha Steak?

While the picanha is cooking, I also recommend making a fresh green chimichurri sauce to serve over the steak. 

This is a great sauce to have on hand for all kinds of grilled meats, but especially chicken and beef. It’s also good with fish and seafood. The key here is the fresh parsley – it really makes this dish sing.  Making this green chimichurri with hatch green chilis is a great way to get your kids involved in the kitchen. It’s also a fun and easy recipe that will be sure to impress guests at any party!  All you need are fresh ingredients and a blender.

Prepping the Picanha Steak

I’ve been wanting to make this recipe for a while now, and I finally got around to it. It was delicious! The picanha steak is so tender and juicy that you can eat it with your hands if you want. This is one of those recipes where you have to be careful not to overcook it or else it will dry out. The best way I know to prevent overcooking is a good meat thermometer, knowing what temperature your meat actually is at is invaluable for a properly cooked piece of meat.

Slice it up, With the Grain

A day or a few hours before you plan to cook your Picanha steak, start by scoring the fat cap in a cross hatch pattern, then make sure to cut into strips, with the grain and season with salt, pepper and other spices.  This will give the meat time to tenderize and be perfectly prepared for cooking. Having the meat cut into strips will also optimize cooking time, and cutting with the grain will make sure the beef is a tender as possible.  Cutting with the grain at this stage is the secret to a tender final product, because the picanha will then be sliced against the grain for serving.

Start in the Oven

When ready, preheat your oven to 225 degrees F and line a baking tray with foil.  If you have metal skewers those come in handy for when you finish the Picanha Steak on the grill.  Place the steak on a low wire rack on your baking tray in the oven for about an hour or until it reaches an internal temperature of 125 degrees for medium rare steak.  You want to pull it out of the oven before it reaches your desired temperature because it will continue to cook during the sear.

Set up the Grill

You will need a hot grill to finish searing the Picanha Steaks once they have come up to temperature in the oven.  Set a propane grill to high, or use a fresh chimney of coals with your charcoal grill at the lowest height.  Unlike most grilling, you want some flame during the sear.

Picanha Steak Ingredients 

• 2 lbs Beef Picanha (with fat cap)
• 2-4 Tablespoons of Salt (for the dry brine)
• 2 Tablespoons rendered beef fat or butter
• 2 Tablespoons granulated garlic
• 2 Tablespoons pepper

Green Chimichurri Sauce Ingredients

• 1/2 bunch Parsley
• 1/2 bunch Cilantro
• 3 green onions 
• 1 Shallot chopped
• 3 Tablespoon Hatch Green Chili (diced)
• Fresh Cloves Garlic
• 1 Tablespoon Salt
• 1 Tablespoon Pepper
• Juice of 1 lime
• 1/4 cup olive oil 
• 1 cup vegetable oil 
• A food processor or blender (I like this one: Ninja Blender)

Making the Chimichurri

Place all of the ingredients into a blender or food processor and blitz until just smooth.  Be sure not to over blend.  Place into container to keep fresh and set aside until ready to serve.  May keep in the refrigerator for up to a week.

Recipe

Taking the 2 lbs of Picanha beef, cut into the beef WITH THE GRAIN into 4 equal strips for the overnight dry brine. Don’t forget to score the outside fat cap. Coat the beef strips with the salt and let sit in refrigerator over night.  This dry brine, aka quick cure, really draws out the beef flavor.  If possible, place the beef strips over a metal grate to insure proper air circulation. The next day prior to cooking, cover the Picanha strips with rendered beef fat or butter.  Sprinkle on the granulated garlic and pepper on each side of the meat.  You may also use Gaucho steakhouse seasoning if you prefer.  I like using this gaucho seasoning.

Once properly seasoned, skewer each piece of Picanha in a “C ” shape with the fat side out. I like using thick metal skewers for this.

Part 1 of Reverse Sear

Place beef strips into the oven at 185-225 degrees for 60 minutes.  Be sure to include a drip tray to catch fat as the beef cooks.   After 60 minutes, remove the beef from the oven and ready the grill for finishing.

Part 2 of Reverse Sear

Place beef strips onto a hot grill leaving on for about 5 mins per side.  The internal temperature of the meat should ready at 135 degrees for medium rare.  Once the beef strips have a nice sear, remove from the grill and let rest for 5 minutes.

Prepare the Chimichurri sauce and when ready to eat, drizzle over the Picanha meat. Serves 4 people or 2 starving adults.

Enjoy!