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This South American inspired Picanha Steak Recipe with Chimichurri & Corn is truly summer on a plate. Lots of grilling & even more flavor! The chimichurri is spicy and tangy, while the corn salsa is sweet and charred. The steak is perfectly seasoned with lots of salt and pepper. It is fresh and vibrant, yet super hearty!
In the food blogging world Q4 recipe planning and testing is already underway. So my brain has been focused on soups, stews, pastas, and casseroles. And that is exactly what we have been eating!
Don’t get me wrong, these are some of my favorite recipes to make, but I have been craving something summery and fresh.
As I was browsing through the Whole Foods ad, where all great recipe inspiration comes from, I saw they had picanha steak. This is a cut of beef that is super popular in Brazil. So I knew I wanted to incorporate some fresh South American flavors.
Chimichurri immediately came to mind. It is one of my favorite accompaniments for steak that I really do not make enough. I thought the acidity would pair nicely with the fat cap on this steak.
The food photographer in me wanted more color in this dish. So a rainbow cherry tomato and corn relish seemed like the perfect garnish. Not to mention the flavor it adds!
Another seasonally and grocery store inspired dish came together perfectly. The marbling on the steak adds so much flavor and moisture to the meat. The fresh accompaniments encompass some of my favorite Spanish flavors. This dish has become one of my new summer favorites! Hope you enjoy!! xx
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Highlights
- Perfectly seared steak
- Tender & juicy
- Grilled corn salsa
- Easy chimichurri
- The freshest summer dinner
- No grill required
- Simple ingredients
- Bold Spanish flavors
Ingredients
Chimichurri
Corn Salsa
Picanha
- Parsley: You can use ½ cup of parsley and ½ cup of cilantro to add even more flavor.
- Cherry Tomato: I like to use rainbow cherry tomatoes if they are in season. You can also use regular red cherry/grape tomatoes, or diced roma tomatoes.
- Picanha Steak: This Brazilian cut of steak is harder to find at the everyday grocery store, but can be found at a butcher or specialty grocery store. It looks more like a roast and has a large fat cap. It is also called a top sirloin cap, rump cover, or cap. You can use ribeye or sirloin steak instead.
Complete list of ingredients and amounts is located on the recipe card below.
Instructions
before you start . . .
- Dry the herbs. Rinse and pat dry the herbs. If you have time, let the herb sit out for 30 minutes to 1 hour and air dry even more. This prevents excess water from diluting the chimichurri.
Chimichurri
Step 1: In a food processor, add the olive oil, vinegar, parsley, oregano, garlic, salt, and red chili flakes. Pulse a few times until the leaves are mostly broken up but not into a paste.
Step 2: Transfer the mixture to a mixing bowl and fold in the green onions. Set aside.
TIP - You want the herbs to be chopped, not completely pulverized. Add more oil if it is too thick.
Corn Salsa
Step 3: Place the corn on a microwave safe plate and cover it with a damp paper towel. Microwave it for 3 minutes.
Step 4: Remove the paper towel immediately to stop the corn from steaming. Brush the cobs and the jalapeños generously with olive oil.
TIP - The corn will continue cooking when it is grilled so it does not need to be cooked all the way in the microwave.
Step 5: Heat a grill pan (or outdoor grill) over high heat. Grill the corn and jalapeños for 1-2 minutes on all sides or until some grill marks develop.
Step 6: In a mixing bowl, combine the lime, honey, and salt.
Step 7: Slice the corn off the cob. Cut the jalapeños in half, remove the seeds, and dice. Add the corn, jalapeño, onion, and tomatoes. Fold until well combined. Set aside.
TIP - You can leave the seeds for extra spice.
Picanha
Step 8: Place the steak on a cutting board fat side up. Using a sharp knife, make a large cut across the fat cap without cutting into the meat. Repeat multiple times in both directions creating a cross hatch pattern.
Step 9: Combine the salt and pepper in a small bowl. Press the seasoning into the crevices of the fat cap.
Step 10: Repeat on each side of the meat.
TIP - Use pressure to massage the seasoning into the steak so it adheres.
Step 11: In a cast iron skillet, heat the olive oil over medium high. Place the meat in the skillet fat side down. Sear for 4-5 minutes or until a deep brown crust forms.
Step 12: Flip and sear the other side for 4-5 minutes.
TIP - Do not move the steak around while it cooks. This prevents a crust from forming.
Step 13: Remove from the heat and place on a cutting board. Cut the meat with the grain into 3-4 1.5-2 inch thick steaks.
Step 14: Place the steak back into the cast iron (raw side down) to finish cooking. Sear for 1-2 minutes per side or until they have reached desired temperature. Place on a clean cutting board and let rest for 5 minutes.
TIP - Use a meat thermometer to check the steak. Medium rare is about 125-130 degrees.
Step 15: Slice the steak against the grain into about ¼ inch thick pieces.
Step 16: Garnish with lots of corn salsa and chimichurri.
Expert Tips & Recipe Notes
- Prepare the accompaniments first. The chimichurri and the corn salsa are totally optional, but they add so much flavor. Prepare these before starting the steak. This allows all of the flavors to meld together and ensures you are not scrambling after the steak is done. You can even prepare these the day before.
- Do not over process the herbs. The consistency of chimichurri is different from pesto. It should be less like a paste and more like chopped herbs in oil. If it seems too thick, you can add more oil.
- Score the fat. As the fat comes in contact with the hot pan, it begins to melt or render. Scoring the fat helps it render even better ensuring you do not have tough or chewy pieces of fat.
- Press in the seasoning. Use pressure to pat in the salt and pepper so it really adheres to the meat.
- Use high heat. Be sure the cast iron skillet is super hot before you put in the steak. This is how you get a deep brown crust to form and the fat to render.
- Use a meat thermometer. I rarely cook protein without using my meat thermometer. It is the only foolproof way to cook meat perfectly every time. Medium rare is around 125-130 degrees. The meat will rise a couple of degrees as it rests.
- Rest the steak. This prevents all of the juices from immediately running out of the steak.
- Cut the meat against the grain. This makes the length of the meat fiber shorter making the meat easier to chew. This is why cutting against the grain makes it feel more tender.
FAQs
Store the steak in an airtight container in the refrigerator for 3-4 days. Store leftover salsa and chimichurri in separate airtight containers in the refrigerator for up to 4 days. You can reheat the meat in the microwave or serve it cold on a salad.
Yes. The chimichurri and salsa can be made one day in advance.
Picanha steak is a unique cut that is extremely popular in Brazil. I think it is a hidden gem! It is extremely tender like sirloin but has a thick fat cap. This gives it a lot of flavor if it is scored and rendered correctly.
The steaks should be about 1.5-2 inches thick.
Pichana steak is usually seared whole and then cut into steaks. The fat should be scored before the first sear. Sometimes the meat will be cut into steaks before it is seared and skewered. The key is to be sure that you are cutting the meat properly in regards to the direction of the grain. See the photos above.
Pichana is best cooked to medium rare. If the meat is overcooked, it will become tough. I recommend searing it over high heat on a grill or cast iron skillet.
When you cut the meat into steaks, you cut it with the grain. When you slice the meat before serving, you cut it against the grain. See photos above.
No. You can render the fat during the searing process and this gives the meat tons of flavor. Do not trim any of the fat off of the picanha.
Related Recipes
Picanha Steak Recipe with Chimichurri & Corn
Equipment:
Ingredients:
Chimichurri
- ⅓ cup olive oil
- 2 Tablespoons white vinegar
- 1 cup packed parsley leaves and stems*
- 2 Tablespoons oregano leaves
- 1 clove garlic
- ½ teaspoon salt
- ¼ teaspoon red chili flakes
- 2 Tablespoons green onions sliced thinly
Corn Salsa
- 2 ears of corn, husk removed
- 1-2 jalapeños
- olive oil for brushing
- 1 Tablespoon lime juice
- ¼ teaspoon honey
- ¼ teaspoon of salt
- ¼ cup finely diced red onion
- ½ cup halved cherry tomatoes*
Picanha Steak
- 2 Tablespoons olive oil
- ½ pounds picanha beef top sirloin steak*
- 2 teaspoons kosher salt
- 1 teaspoon pepper
Instructions:
- Review all recipe notes and instructions before beginning.
Chimichurri
- In a food processor, add the olive oil, vinegar, parsley, oregano, garlic, salt, and red chili flakes. Pulse a few times until the leaves are mostly broken up but not into a paste.
- Transfer the mixture to a mixing bowl and fold in the green onions. Set aside.
Corn Salsa
- Place the corn on a microwave safe plate and cover it with a damp paper towel. Microwave it for 3 minutes.
- Remove the paper towel immediately to stop the corn from steaming. Brush the cobs and the jalapeños generously with olive oil.
- Heat a grill pan (or outdoor grill) over high heat. Grill the corn and jalapeños for 1-2 minutes on all sides or until some grill marks develop.
- In a mixing bowl, combine the lime, honey, and salt.
- Slice the corn off the cob. Cut the jalapeños in half, remove the seeds, and dice. Add the corn, jalapeño, onion, and tomatoes. Fold until well combined. Set aside.
Steak
- Place the steak on a cutting board fat side up. Using a sharp knife, make a large cut across the fat cap without cutting into the meat. Repeat multiple times in both directions creating a cross hatch pattern.
- Combine the salt and pepper in a small bowl. Press the seasoning into the crevices of the fat cap.
- Repeat on each side of the meat.
- In a cast iron skillet, heat the olive oil over medium high. Place the meat in the skillet fat side down. Sear for 4-5 minutes or until a deep brown crust forms.
- Flip and sear the other side for 4-5 minutes.
- Remove from the heat and place on a cutting board. Cut the meat with the grain into 3-4 1.5-2 inch thick steaks.
- Place the steak back into the cast iron (raw side down) to finish cooking. Sear for 1-2 minutes per side or until they have reached desired temperature. Place on a clean cutting board and let rest for 5 minutes.
- Slice the steak against the grain into about ¼ inch thick pieces.
- Garnish with lots of corn salsa and chimichurri.
- The corn will continue cooking when it is grilled so it does not need to be cooked all the way in the microwave.
- You can leave the seeds for extra spice.
- You want the herbs to be chopped, not completely pulverized. Add more oil if it is too thick.
- Use pressure to massage the seasoning into the steak so it adheres.
- Do not move the steak around while it cooks. This prevents a crust from forming.
- Use a meat thermometer to check the steak. Medium rare is about 125-130 degrees.
Yum! this steak recipe was absolutely amazing! Full of bold flavor!
This is an excellent recipe with lots of tips and information. Perfectly cooked steak couldn't be any easier! Thanks so much!
Yum! This looks delicious! Can’t wait to try it out! My kind of meal.
This is a delish recipe and the preparation is fast too, love this when having some fancy night at home. Chimichurri is one of my fave.
So many great flavors and textures!