Gather around, grill masters and home cooks! Whether you’re hosting a summer barbecue or craving a cozy winter feast, picanha offers incredible versatility and flavor. From quick weeknight dinners to impressive holiday centerpieces, these 21 mouthwatering recipes will inspire your next culinary adventure. Let’s explore the delicious possibilities together—your new favorite dish awaits!
Brazilian Grilled Picanha with Chimichurri
Ready to master a Brazilian steakhouse favorite at home? This grilled picanha with chimichurri sauce delivers incredible flavor through simple, methodical preparation. Let’s walk through each step together.
Ingredients
– 2 pounds picanha steak
– 2 tablespoons coarse kosher salt
– 1 cup fresh parsley leaves
– 1/4 cup fresh oregano leaves
– 4 cloves garlic
– 1/4 cup red wine vinegar
– 1/2 cup extra virgin olive oil
– 1/2 teaspoon red pepper flakes
Instructions
1. Trim any excess silver skin from the picanha steak, leaving the fat cap intact to render during cooking.
2. Score the fat cap in a crosshatch pattern with a sharp knife, cutting about 1/4 inch deep to help it crisp.
3. Season both sides of the steak generously with 2 tablespoons coarse kosher salt, pressing it into the meat.
4. Let the steak rest at room temperature for 30 minutes to ensure even cooking.
5. While the steak rests, combine 1 cup parsley leaves, 1/4 cup oregano leaves, and 4 cloves garlic in a food processor.
6. Pulse the herb mixture 5-7 times until finely chopped but not pureed.
7. Transfer the herb mixture to a bowl and whisk in 1/4 cup red wine vinegar and 1/2 cup olive oil.
8. Stir in 1/2 teaspoon red pepper flakes and set the chimichurri sauce aside to let flavors meld.
9. Preheat your grill to high heat, aiming for 450-500°F measured at grate level.
10. Place the picanha fat-side down on the hot grill and cook for 5-7 minutes until the fat renders and crisps.
11. Flip the steak and grill the other side for 4-6 minutes until internal temperature reaches 125°F for medium-rare.
12. Transfer the steak to a cutting board and let it rest for 10 minutes to allow juices to redistribute.
13. Slice the picanha against the grain into 1/2-inch thick pieces for maximum tenderness.
14. Arrange the sliced steak on a platter and drizzle generously with the prepared chimichurri sauce.
Buttery-soft slices of picanha contrast beautifully with the sharp, herbaceous chimichurri. The rendered fat cap provides a crisp texture that complements the tender interior perfectly. For a truly authentic experience, serve it family-style with farofa and black beans, letting guests build their own plates.
Picanha Steak with Garlic Herb Butter
Welcome to mastering picanha steak, a Brazilian favorite known for its rich flavor and tender texture. We’ll guide you through each step methodically, ensuring perfect results every time. Let’s start with preparing your ingredients and tools.
Ingredients
– 1 whole picanha steak (about 2-3 lbs)
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 4 tbsp unsalted butter, softened
– 2 cloves garlic, minced
– 1 tbsp fresh parsley, chopped
– 1 tsp fresh thyme, chopped
Instructions
1. Pat the picanha steak dry with paper towels to ensure a good sear.
2. Rub the steak evenly with olive oil, then season all sides with kosher salt and black pepper.
3. Preheat a skillet or grill to high heat, around 450°F, for even cooking.
4. Sear the steak fat-side down for 3-4 minutes to render the fat and create a crispy crust.
5. Flip the steak and sear the other side for 3-4 minutes until browned.
6. Reduce the heat to medium (about 350°F) and continue cooking for 10-12 minutes, flipping occasionally, until the internal temperature reaches 130°F for medium-rare.
7. Tip: Use a meat thermometer for accuracy to avoid overcooking.
8. Remove the steak from the heat and let it rest on a cutting board for 10 minutes to allow juices to redistribute.
9. While resting, mix softened butter, minced garlic, chopped parsley, and chopped thyme in a small bowl to make the herb butter.
10. Tip: Soften butter at room temperature for easier mixing and better flavor infusion.
11. Slice the steak against the grain into 1/2-inch thick pieces for maximum tenderness.
12. Top the sliced steak with dollops of the garlic herb butter, allowing it to melt over the warm meat.
13. Tip: Serve immediately after adding the butter to enhance the aroma and richness.
Crafted to perfection, this picanha boasts a juicy interior with a savory, garlicky crust from the herb butter. For a creative twist, serve it alongside grilled vegetables or atop a bed of rice to soak up the flavorful juices.
Smoked Picanha with Spicy Rub
Gather your ingredients and prepare for a flavorful journey into Brazilian barbecue with this smoked picanha recipe. Great for beginners, this methodical approach ensures perfect results every time, focusing on proper seasoning and smoking techniques to enhance the rich beef flavor. Let’s start by preparing our spice rub and getting the smoker ready for optimal cooking.
Ingredients
– 1 whole picanha roast (2-3 lbs)
– 2 tbsp coarse kosher salt
– 1 tbsp black pepper
– 1 tbsp garlic powder
– 1 tbsp smoked paprika
– 1 tsp cayenne pepper
– 2 tbsp olive oil
Instructions
1. Trim excess fat from the picanha, leaving about 1/4-inch fat cap intact for flavor and moisture.
2. Pat the picanha completely dry with paper towels to ensure the rub adheres properly.
3. In a small bowl, combine 2 tbsp coarse kosher salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp smoked paprika, and 1 tsp cayenne pepper.
4. Rub 2 tbsp olive oil evenly over all surfaces of the picanha to help the spices stick.
5. Generously apply the spice mixture to all sides of the meat, pressing gently to adhere.
6. Preheat your smoker to 225°F using hickory or oak wood for authentic flavor.
7. Place the seasoned picanha directly on the smoker grate fat-side up.
8. Smoke for approximately 2-3 hours until the internal temperature reaches 125°F for medium-rare.
9. Remove the picanha from the smoker and let it rest for 15 minutes before slicing.
10. Slice against the grain into 1/2-inch thick pieces for maximum tenderness.
Finally, this smoked picanha delivers an incredible contrast of textures with a crispy spice crust giving way to juicy, tender beef beneath. The spicy rub creates a beautiful bark that complements the natural richness of the cut without overpowering it. For an authentic Brazilian experience, serve it sliced thin with farofa and vinaigrette sauce alongside grilled vegetables.
Picanha Roast with Red Wine Reduction
Ready to impress your dinner guests with a show-stopping centerpiece? Picanha roast, a Brazilian favorite, delivers incredible beefy flavor with its signature fat cap, and when paired with a rich red wine reduction, it transforms into an elegant yet approachable meal. Let’s walk through each step together to ensure perfect results.
Ingredients
– 1 (3 lb) picanha roast
– 2 tbsp kosher salt
– 1 tbsp black pepper
– 2 tbsp olive oil
– 1 cup dry red wine
– 1 cup beef broth
– 2 tbsp unsalted butter
– 1 shallot, minced
Instructions
1. Pat the picanha roast dry with paper towels to ensure a good sear.
2. Score the fat cap in a crosshatch pattern, cutting about 1/4 inch deep without reaching the meat.
3. Rub the entire roast with olive oil, then season generously with kosher salt and black pepper.
4. Preheat your oven to 400°F (205°C).
5. Heat a large oven-safe skillet over medium-high heat for 2 minutes.
6. Place the roast fat-side down in the skillet and sear for 5 minutes until golden brown.
7. Flip the roast and sear the other side for 3 minutes.
8. Transfer the skillet to the preheated oven and roast for 25 minutes for medium-rare (internal temperature 130°F).
9. Remove the skillet from the oven and transfer the roast to a cutting board to rest for 10 minutes.
10. While the roast rests, pour off excess fat from the skillet, leaving about 1 tablespoon.
11. Add the minced shallot to the skillet and sauté over medium heat for 2 minutes until softened.
12. Pour in the red wine, scraping up any browned bits from the bottom of the pan.
13. Simmer the wine for 4 minutes until reduced by half.
14. Add the beef broth and continue simmering for 5 minutes until the sauce coats the back of a spoon.
15. Remove the skillet from heat and whisk in the unsalted butter until melted and incorporated.
16. Slice the picanha against the grain into 1/2-inch thick pieces.
Great news—your patience has paid off! The roast boasts a crisp, rendered fat cap that gives way to juicy, medium-rare meat with robust flavor, while the reduction adds a velvety, tangy contrast. For a stunning presentation, fan the slices over creamy polenta or roasted potatoes and drizzle generously with the sauce.
Sous Vide Picanha with Salsa Verde
Delving into sous vide cooking opens up a world of precise, restaurant-quality results right in your own kitchen, and this picanha with salsa verde is the perfect place to start. Discover how simple it is to achieve that perfect medium-rare doneness and vibrant herb sauce with minimal fuss.
Ingredients
– 1.5 lbs picanha steak
– 2 tbsp coarse kosher salt
– 1 tbsp black pepper
– 1/4 cup olive oil
– 1/2 cup fresh parsley leaves
– 2 tbsp fresh oregano leaves
– 2 cloves garlic
– 2 tbsp red wine vinegar
– 1/4 tsp red pepper flakes
Instructions
1. Preheat your sous vide water bath to 130°F using an immersion circulator.
2. Pat the picanha steak completely dry with paper towels on all sides.
3. Season the steak evenly on all surfaces with 2 tablespoons coarse kosher salt and 1 tablespoon black pepper.
4. Place the seasoned steak into a vacuum-seal bag and seal it using a vacuum sealer.
5. Submerge the sealed bag in the preheated water bath and cook for 3 hours.
6. While the steak cooks, combine 1/2 cup fresh parsley leaves, 2 tablespoons fresh oregano leaves, 2 cloves garlic, 2 tablespoons red wine vinegar, 1/4 teaspoon red pepper flakes, and 1/4 cup olive oil in a food processor.
7. Pulse the salsa verde ingredients for 15 seconds until finely chopped but not pureed.
8. Remove the steak from the water bath after 3 hours and pat it completely dry with fresh paper towels.
9. Heat a cast-iron skillet over high heat until smoking hot, about 2 minutes.
10. Sear the steak for 45 seconds per side to develop a golden-brown crust.
11. Transfer the steak to a cutting board and let it rest for 5 minutes.
12. Slice the picanha against the grain into 1/2-inch thick pieces.
This cooking method yields an incredibly tender texture with a perfect edge-to-edge medium-rare doneness that’s impossible to achieve with traditional methods. The bright, herbaceous salsa verde cuts through the rich beefiness beautifully, making it ideal for serving over creamy polenta or alongside roasted potatoes for a complete meal.
Picanha Skewers with Chimichurri Marinade
Diving into Brazilian-inspired grilling brings us to these flavorful skewers that combine tender beef with a vibrant herb sauce. Perfect for summer gatherings, this recipe guides you through marinating, skewering, and grilling with precision. Let’s walk through each step methodically to achieve restaurant-quality results at home.
Ingredients
– 2 lbs picanha steak
– 1/2 cup olive oil
– 1/4 cup red wine vinegar
– 4 cloves garlic
– 1 cup fresh parsley
– 1/2 cup fresh cilantro
– 1 tsp red pepper flakes
– 1 tsp salt
– 1/2 tsp black pepper
– 8 wooden skewers
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to prevent burning.
2. Trim excess fat from 2 lbs picanha steak and cut into 1-inch cubes.
3. Mince 4 cloves garlic finely for even distribution in the marinade.
4. Combine 1/2 cup olive oil, 1/4 cup red wine vinegar, minced garlic, 1 cup chopped fresh parsley, 1/2 cup chopped fresh cilantro, 1 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper in a bowl.
5. Add picanha cubes to the marinade, ensuring all pieces are coated evenly.
6. Cover the bowl and refrigerate for at least 2 hours, or up to 4 hours for deeper flavor.
7. Preheat grill to medium-high heat, approximately 400°F.
8. Thread marinated picanha cubes onto the soaked skewers, leaving small gaps between pieces.
9. Place skewers on the preheated grill and cook for 4-5 minutes per side for medium-rare, or until internal temperature reaches 135°F.
10. Remove skewers from grill and let rest for 3 minutes before serving.
Expect juicy, charred beef with a zesty herb kick from the chimichurri marinade. Serve these skewers over rice or with grilled vegetables for a complete meal that impresses with minimal effort.
Herb-Crusted Picanha with Roasted Vegetables
H
Herb-crusted picanha with roasted vegetables is a showstopping yet approachable dish that transforms a Brazilian steakhouse favorite into a cozy home-cooked meal. Let’s walk through each step together to ensure perfect results every time.
Ingredients
– 2 lb picanha steak
– 1/4 cup olive oil
– 2 tbsp minced garlic
– 2 tbsp chopped rosemary
– 2 tbsp chopped thyme
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 lb baby potatoes
– 1 lb carrots
– 1 large red onion
Instructions
1. Preheat your oven to 400°F and position one rack in the center and another in the lower third.
2. Pat the picanha steak completely dry with paper towels to ensure proper browning.
3. In a small bowl, combine 2 tablespoons olive oil, minced garlic, rosemary, thyme, kosher salt, and black pepper to create the herb crust.
4. Rub the herb mixture evenly over all sides of the picanha steak, pressing gently to adhere.
5. Cut the baby potatoes in half lengthwise and peel and chop the carrots into 2-inch pieces.
6. Quarter the red onion and separate the layers slightly.
7. Toss the potatoes, carrots, and red onion with the remaining 2 tablespoons olive oil in a large bowl.
8. Spread the vegetables in a single layer on a rimmed baking sheet placed on the lower oven rack.
9. Place the herb-crusted picanha on a separate baking sheet on the center oven rack.
10. Roast both the vegetables and steak for 25 minutes at 400°F.
11. Check the internal temperature of the picanha with an instant-read thermometer inserted into the thickest part—it should read 125°F for medium-rare.
12. Remove the picanha from the oven and transfer to a cutting board if it has reached temperature.
13. Continue roasting the vegetables for another 10-15 minutes until they are tender and lightly caramelized.
14. Let the picanha rest for exactly 10 minutes before slicing against the grain into 1/2-inch thick pieces.
15. Arrange the sliced picanha and roasted vegetables on a serving platter.
Juicy and beautifully caramelized, this herb-crusted picanha boasts a crisp exterior that gives way to tender, medium-rare perfection inside. The roasted vegetables develop a sweet, concentrated flavor that complements the savory steak beautifully. For an authentic Brazilian touch, serve it family-style with farofa and a simple vinaigrette salad on the side.
Grilled Picanha with Brazilian Farofa
Oftentimes, the most memorable meals come from mastering simple techniques with quality ingredients. Grilled picanha with Brazilian farofa combines juicy, flavorful beef with a crispy, toasted side that’s both satisfying and easy to prepare. Let’s walk through each step to ensure perfect results every time.
Ingredients
– 1 whole picanha steak (about 2 lbs)
– 2 tbsp coarse salt
– 2 cups cassava flour
– 4 slices bacon, chopped
– 1 small onion, diced
– 2 tbsp vegetable oil
– 1/4 cup chopped parsley
Instructions
1. Trim any excess fat from the picanha, leaving a thin layer for flavor.
2. Score the fat cap in a crosshatch pattern to help render fat and enhance crispiness.
3. Rub the picanha evenly with 2 tbsp coarse salt, coating all sides.
4. Let the picanha rest at room temperature for 30 minutes to ensure even cooking.
5. Preheat a grill to high heat, aiming for 450°F.
6. Place the picanha fat-side down on the grill and sear for 5 minutes.
7. Flip the picanha and grill for another 5 minutes.
8. Reduce grill heat to medium (350°F) and continue cooking for 15-20 minutes, flipping occasionally.
9. Use a meat thermometer to check for an internal temperature of 130°F for medium-rare.
10. Remove the picanha from the grill and let it rest for 10 minutes before slicing.
11. While the picanha rests, heat 2 tbsp vegetable oil in a skillet over medium heat.
12. Add 4 slices chopped bacon and cook until crispy, about 5 minutes.
13. Add 1 small diced onion and sauté until translucent, about 3 minutes.
14. Stir in 2 cups cassava flour and toast for 5-7 minutes, stirring constantly until golden brown.
15. Remove from heat and mix in 1/4 cup chopped parsley.
16. Slice the picanha against the grain into thin strips.
17. Serve the sliced picanha alongside the farofa.
Unbelievably tender and rich, the picanha pairs perfectly with the crunchy, savory farofa. For a creative twist, serve it with a fresh tomato salad or top the farofa with a fried egg for extra depth.
Picanha Tacos with Avocado Crema
A perfect fusion of Brazilian steakhouse flair and taco night fun, this picanha taco recipe delivers juicy, garlicky beef topped with cool avocado crema. Let’s walk through each step methodically to ensure your tacos turn out restaurant-quality at home.
Ingredients
– 1.5 lbs picanha steak
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 8 small corn tortillas
– 2 ripe avocados
– 1/4 cup sour cream
– 2 tbsp lime juice
– 1/4 cup chopped cilantro
– 1/2 tsp salt
Instructions
1. Pat the picanha steak dry with paper towels to ensure a good sear.
2. Rub the steak evenly with 1 tablespoon olive oil, minced garlic, 1 teaspoon kosher salt, and black pepper.
3. Heat a cast-iron skillet over medium-high heat until it reaches 400°F, about 3 minutes.
4. Sear the steak for 4 minutes per side for medium-rare, or until internal temperature reads 135°F on a meat thermometer.
5. Transfer the steak to a cutting board and let it rest for 10 minutes to redistribute juices.
6. While the steak rests, warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
7. In a blender, combine avocados, sour cream, lime juice, cilantro, and 1/2 teaspoon salt until smooth.
8. Thinly slice the rested steak against the grain into 1/4-inch strips.
9. Assemble tacos by placing steak slices on warmed tortillas and topping with avocado crema.
Unbelievably tender and bursting with garlicky richness, these tacos feature a contrast of warm beef and cool, creamy avocado. Serve them immediately with extra lime wedges for a bright finish that cuts through the fat beautifully.
Seared Picanha with Chimichurri and Grilled Onions
Diving into this recipe brings the vibrant flavors of Brazilian churrasco right to your backyard grill. Perfect for beginners, this methodical approach ensures a beautifully seared picanha with zesty chimichurri and sweet grilled onions. Let’s walk through each step together for a foolproof result.
Ingredients
– 1 (2 lb) picanha steak
– 2 tbsp coarse kosher salt
– 2 tbsp olive oil
– 1 large red onion, sliced into 1/2-inch rings
– 1 cup fresh parsley leaves
– 1/4 cup fresh oregano leaves
– 3 cloves garlic
– 1/4 cup red wine vinegar
– 1/2 cup olive oil
– 1/2 tsp red pepper flakes
Instructions
1. Pat the picanha steak dry with paper towels to ensure a proper sear.
2. Season both sides of the steak evenly with 2 tbsp coarse kosher salt.
3. Let the steak rest at room temperature for 30 minutes to promote even cooking.
4. Preheat a grill to high heat, aiming for 450°F.
5. Brush the grill grates lightly with 1 tbsp olive oil to prevent sticking.
6. Place the seasoned picanha steak on the hot grill.
7. Sear for 4 minutes without moving to develop a crust.
8. Flip the steak using tongs and sear the other side for 4 minutes.
9. Move the steak to a cooler part of the grill or reduce heat to medium (350°F).
10. Continue grilling for 10-12 minutes, flipping once, until internal temperature reaches 130°F for medium-rare.
11. Remove the steak from the grill and let it rest on a cutting board for 10 minutes.
12. While the steak rests, toss the sliced red onion with 1 tbsp olive oil.
13. Grill the onion rings over medium heat (350°F) for 3-4 minutes per side until charred and tender.
14. In a food processor, combine 1 cup parsley, 1/4 cup oregano, 3 cloves garlic, 1/4 cup red wine vinegar, 1/2 cup olive oil, and 1/2 tsp red pepper flakes.
15. Pulse until finely chopped but not pureed, about 10-15 pulses.
16. Slice the rested picanha against the grain into 1/2-inch thick pieces.
17. Arrange the sliced steak on a platter with grilled onions.
18. Drizzle the chimichurri sauce over the steak and onions.
Unveil a dish where the juicy, tender picanha pairs exquisitely with the bright, herbaceous chimichurri and smoky-sweet onions. For a creative twist, serve it sliced over a bed of crisp greens or with warm tortillas for DIY steak tacos, letting the robust flavors shine in every bite.
Churrasco Picanha with Gremolata
A perfectly grilled churrasco picanha with fresh gremolata is easier than you think to master at home. This Brazilian-inspired dish combines juicy, flavorful steak with a zesty herb topping that brightens every bite. Let me guide you through each simple step to create this impressive meal.
Ingredients
– 2 pounds picanha steak
– 2 tablespoons coarse salt
– 4 cloves garlic
– 1/4 cup fresh parsley
– 1 lemon
– 2 tablespoons olive oil
Instructions
1. Remove the picanha steak from the refrigerator and let it sit at room temperature for 30 minutes to ensure even cooking.
2. Preheat your grill to 450°F, creating two zones: one for direct high heat and one for indirect medium heat.
3. Mince 4 cloves of garlic finely with a sharp knife to release maximum flavor.
4. Chop 1/4 cup of fresh parsley leaves, avoiding the stems for better texture.
5. Zest one lemon using a microplane, then juice it to yield about 2 tablespoons.
6. In a small bowl, combine the minced garlic, chopped parsley, lemon zest, lemon juice, and 2 tablespoons of olive oil to make the gremolata.
7. Pat the picanha steak dry with paper towels to promote a better sear.
8. Score the fat cap in a crosshatch pattern, cutting about 1/4 inch deep without reaching the meat.
9. Rub 2 tablespoons of coarse salt evenly over all sides of the steak, including the fat cap.
10. Place the picanha fat-side down on the direct heat zone of the grill and cook for 5 minutes to render the fat.
11. Flip the steak and sear the other side for 4 minutes over direct heat to develop a crust.
12. Move the steak to the indirect heat zone and grill for 10-12 minutes, flipping once, until the internal temperature reaches 130°F for medium-rare.
13. Transfer the steak to a cutting board and let it rest for 10 minutes to allow juices to redistribute.
14. Slice the picanha against the grain into 1/2-inch thick pieces.
15. Spoon the gremolata over the sliced steak just before serving.
Perfectly cooked picanha offers a tender, juicy texture with a robust beefy flavor that pairs beautifully with the bright, herbal notes of the gremolata. Serve it alongside grilled vegetables or over a bed of rice for a complete meal that transports you straight to a Brazilian churrascaria.
Barbecue Picanha with Mesquite Smoke
Zesty and robust, this barbecue picanha with mesquite smoke delivers a tender, flavorful experience perfect for any grilling enthusiast. Mastering this dish requires attention to technique, but the results are well worth the effort for a show-stopping centerpiece at your next cookout. Let’s walk through each step methodically to ensure success, even if you’re new to smoking meats.
Ingredients
– 1 whole picanha steak (about 2.5 lbs)
– 2 tbsp coarse kosher salt
– 1 tbsp black pepper
– 1 tbsp garlic powder
– 2 cups mesquite wood chips
– 1/4 cup vegetable oil
Instructions
1. Soak 2 cups of mesquite wood chips in water for 30 minutes to prevent them from burning too quickly and to produce a steady smoke.
2. Preheat your smoker to 225°F, ensuring it maintains a consistent temperature for even cooking.
3. Pat the 2.5 lb picanha steak dry with paper towels to help the seasoning adhere better.
4. Rub 1/4 cup of vegetable oil evenly over the entire surface of the picanha.
5. Combine 2 tbsp coarse kosher salt, 1 tbsp black pepper, and 1 tbsp garlic powder in a small bowl.
6. Season the picanha generously with the spice mixture, covering all sides for full flavor penetration.
7. Drain the soaked mesquite wood chips and add them to the smoker’s wood chip tray.
8. Place the seasoned picanha fat-side up on the smoker grate to allow the fat to baste the meat as it renders.
9. Smoke the picanha at 225°F for approximately 2.5 hours, or until the internal temperature reaches 130°F for medium-rare, using a meat thermometer for accuracy.
10. Remove the picanha from the smoker and let it rest for 10 minutes before slicing against the grain to ensure tenderness.
Crispy on the exterior with a juicy, pink interior, this picanha boasts a bold mesquite flavor that pairs wonderfully with simple sides like grilled vegetables or a fresh salad. For a creative twist, slice it thinly and serve on warm tortillas with a squeeze of lime for a Brazilian-inspired feast.
Marinated Picanha with Lemon and Thyme
Begin by selecting a high-quality picanha cut for this flavorful dish, which combines zesty lemon and aromatic thyme in a simple yet impressive marinade. This recipe guides you through each step to achieve perfectly tender and juicy results every time.
Ingredients
– 2 pounds picanha steak
– 1/4 cup olive oil
– 1/4 cup lemon juice
– 2 tablespoons fresh thyme leaves
– 4 cloves garlic, minced
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
Instructions
1. Pat the picanha steak dry with paper towels to ensure even browning.
2. In a medium bowl, whisk together the olive oil, lemon juice, fresh thyme leaves, minced garlic, kosher salt, and black pepper.
3. Place the picanha in a large resealable plastic bag and pour the marinade over it, coating all sides evenly.
4. Seal the bag, removing excess air, and refrigerate for at least 4 hours or up to 12 hours for maximum flavor penetration.
5. Remove the picanha from the refrigerator 30 minutes before cooking to bring it to room temperature for even cooking.
6. Preheat your grill to high heat, approximately 450°F, ensuring the grates are clean and lightly oiled to prevent sticking.
7. Remove the picanha from the marinade, allowing excess to drip off, and discard the used marinade.
8. Place the picanha fat-side up on the hot grill and sear for 5-7 minutes until well-charred.
9. Flip the steak using tongs and cook for another 5-7 minutes for medium-rare, or until the internal temperature reaches 135°F on an instant-read thermometer.
10. Transfer the picanha to a cutting board and let it rest for 10 minutes to allow juices to redistribute.
11. Slice against the grain into 1/2-inch thick pieces for optimal tenderness.
You’ll love the contrast between the crispy, herb-infused exterior and the succulent, pink interior. Serve it sliced over a bed of roasted vegetables or alongside a fresh arugula salad for a complete meal that highlights its bright, savory notes.
Picanha Sliders with Caramelized Onions
Just imagine sinking your teeth into juicy, flavorful picanha nestled between soft slider buns with sweet caramelized onions. This Brazilian-inspired twist on sliders brings restaurant-quality flavor to your home kitchen with simple, methodical steps. Let’s walk through each stage together to create these irresistible bites.
Ingredients
– 1.5 lbs picanha steak
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 large yellow onions
– 2 tbsp unsalted butter
– 1 tsp brown sugar
– 12 slider buns
Instructions
1. Trim any excess fat from the picanha steak, leaving about 1/4 inch of fat cap for flavor.
2. Season both sides of the steak evenly with 1 tsp kosher salt and 1/2 tsp black pepper, pressing gently to adhere.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the picanha fat-side down for 4 minutes to render fat and create a golden crust.
5. Flip the steak and cook for another 3 minutes for medium-rare (internal temperature 130°F).
6. Transfer the steak to a cutting board and let rest for 10 minutes to allow juices to redistribute.
7. While the steak rests, thinly slice 2 large yellow onions into uniform 1/4-inch slices.
8. In the same skillet, melt 2 tbsp unsalted butter over medium heat.
9. Add the sliced onions and cook for 5 minutes, stirring occasionally until softened.
10. Sprinkle 1 tsp brown sugar over the onions and continue cooking for 15-20 minutes, stirring every 3-4 minutes until deeply golden and caramelized.
11. Thinly slice the rested picanha against the grain into 1/4-inch thick pieces.
12. Lightly toast 12 slider buns in a 350°F oven for 3-4 minutes until warm and slightly crisp.
13. Assemble sliders by placing 2-3 slices of picanha on each bottom bun, topping with a spoonful of caramelized onions, and covering with the top bun.
Layers of tender, perfectly seared picanha contrast beautifully with the sweet, silky onions, all hugged by soft toasted buns. The richness of the beef fat melds with the caramelized sweetness for a truly addictive bite. For a fun twist, serve these sliders with a side of chimichurri sauce for dipping or drizzling over the top.
Brazilian Picanha Stir Fry with Vegetables
Keeping weeknight dinners exciting can be a challenge, but this Brazilian-inspired stir fry brings sizzling flavor to your table in under 30 minutes. Known for its rich marbling, picanha steak transforms into tender bites when sliced against the grain and quickly seared.
Ingredients
– 1 lb picanha steak
– 2 tbsp vegetable oil
– 1 red bell pepper
– 1 yellow onion
– 2 cloves garlic
– 1 tsp coarse salt
– 1/2 tsp black pepper
– 1/4 cup beef broth
– 1 tbsp soy sauce
Instructions
1. Place the picanha steak in the freezer for 15 minutes to firm it up for easier slicing.
2. Slice the partially frozen steak against the grain into 1/4-inch thick strips.
3. Cut the red bell pepper and yellow onion into uniform 1-inch pieces.
4. Mince the garlic cloves finely.
5. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until shimmering, about 2 minutes.
6. Add the steak strips in a single layer and sear for 90 seconds without moving them to develop a golden crust.
7. Flip the steak strips and cook for another 60 seconds until browned but still pink inside.
8. Transfer the steak to a clean plate using tongs, leaving any juices in the pan.
9. Add the remaining 1 tablespoon of vegetable oil to the same hot skillet.
10. Add the bell pepper and onion pieces, stirring constantly for 3 minutes until slightly softened.
11. Add the minced garlic and cook for 30 seconds until fragrant.
12. Return the cooked steak and any accumulated juices to the skillet.
13. Pour in the beef broth and soy sauce, scraping the bottom of the pan to incorporate the browned bits.
14. Season with coarse salt and black pepper, then toss everything together for 1 minute until well combined and heated through.
15. Remove from heat immediately to prevent overcooking the steak.
Mouthwatering and perfectly balanced, this stir fry delivers juicy steak with crisp-tender vegetables in a savory sauce. Serve it over steamed rice or stuff it into warm tortillas for a Brazilian-Mexican fusion twist that will become a weeknight favorite.
Picanha with Peppercorn Sauce and Roast Potatoes
Kick off your culinary adventure with this classic Brazilian-inspired dish that transforms simple ingredients into a restaurant-quality meal. Perfect for beginners, this methodical approach ensures success with clear guidance every step of the way.
Ingredients
– 1.5 lbs picanha steak
– 2 tbsp whole black peppercorns
– 1 cup heavy cream
– 1/2 cup beef stock
– 2 lbs Yukon Gold potatoes
– 3 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 cloves garlic
– 1 tbsp unsalted butter
Instructions
1. Preheat your oven to 400°F.
2. Cut the potatoes into 1-inch cubes.
3. Toss the potato cubes with 2 tablespoons of olive oil, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper in a large bowl.
4. Spread the potatoes in a single layer on a baking sheet.
5. Roast the potatoes in the preheated oven for 30 minutes, or until golden brown and crispy.
6. While the potatoes roast, pat the picanha steak dry with paper towels.
7. Season both sides of the steak generously with salt.
8. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
9. Sear the steak for 4 minutes on one side without moving it.
10. Flip the steak and sear for another 4 minutes on the other side.
11. Remove the steak from the skillet and let it rest on a cutting board.
12. Crush the whole black peppercorns coarsely using a mortar and pestle.
13. Mince the garlic cloves finely.
14. In the same skillet, add the butter and melt it over medium heat.
15. Add the minced garlic and sauté for 30 seconds until fragrant.
16. Add the crushed peppercorns and toast for 1 minute.
17. Pour in the beef stock and scrape up any browned bits from the bottom of the skillet.
18. Simmer the sauce for 2 minutes to reduce slightly.
19. Stir in the heavy cream and bring to a gentle simmer.
20. Cook the sauce for 3 minutes, stirring occasionally, until it thickens.
21. Slice the rested steak against the grain into thin strips.
22. Arrange the sliced steak and roast potatoes on serving plates.
23. Drizzle the peppercorn sauce over the steak and potatoes.
Present this masterpiece with the juicy, medium-rare picanha contrasting beautifully against the crispy potatoes, all enveloped in a rich, peppery cream sauce that adds a bold kick. For a creative twist, serve it family-style on a large platter with fresh herbs sprinkled over the top, making it perfect for gatherings where everyone can dig in and enjoy the harmonious flavors.
Conclusion
Kickstart your culinary adventures with these 21 picanha recipes perfect for any gathering! We hope you’ve found inspiration to fire up the grill and try something new. Don’t forget to share your favorite in the comments and pin this roundup to your Pinterest boards for easy access. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
