This South American inspired grilled Picanha Steak Recipe with Chimichurri & Corn will teach you how to cook picanha steak and what to serve it with. This cut of steak with its juicy fat cap is very popular in Brazil and is often cooked over an open flame.
Jump to:
What is Picanha?
Picanha steak is sometimes called a sirloin cap. However it is cut from a different muscle than a sirloin steak.
It comes from the top of the rump cap muscle, which is right above the round and next to the sirloin. Picanha has a thick fat cap that makes the meat moist and flavorful. This cut of beef is inexpensive compared to other cuts of meat.
It is traditionally cooked over an open fire on long metal skewers. I like to grill picanha in a cast iron skillet, but you can also grill it on a charcoal grill. You just want to render the fat cap with direct high heat before moving the steak to indirect heat.
Where to Buy Picanha
Like I mentioned above, the Picanha steak cut is an extremely popular cut in Brazil and in Brazilian steakhouses. While it is less common to find in supermarkets in the US, you should be able to find it at a quality butcher or even Whole Foods Market, which is where I found mine.
Why You’ll Love This Recipe
- The picanha steak is juicy, tender, and perfectly seasoned.
- The chimichurri and corn salsa add a bright and fresh flavor to this rich steak. Chimichurri is often served with steak in South America.
- The picanha steak price is much lower compared to a ribeye or filet mignon.
- Learn how to cook picanha steak & the history of its origin.
- Picanha steak with chimichurri and corn is gluten free, low carb, and dairy free.
- This steak recipe is great for summer.
Ingredients & Substitutions
Chimichurri
Corn Salsa
Picanha
- Cherry Tomato: Swap for ½ cup of diced roma tomatoes or any tomatoes that you have on hand.
- Picanha Steak: It is also called a top sirloin cap, rump cover, or cap. You can use ribeye or sirloin steak instead if you cannot find picanha at your local supermarket.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Picanha Steak
Quick Overview
- Make the chimichurri.
- Prep the corn and jalapeños.
- Grill the veggies and toss the salsa.
- Score the fat cap and season the picanha. There is no need to bring the meat to room temperature.
- Render the fat cap.
- Slice the picanha into steaks and finish cooking.
- Slice and serve with corn salsa and 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 and scored fat cap 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 & Variations
- 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 for this picanha recipe.
- 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 to check the internal temperature. 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 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.
What To Serve With Picanha Steak
- Potatoes: Air Fryer Smashed Potatoes, Air Fryer Sweet Potato Cubes, or Mexican Potatoes
- Veggies: Boiled Corn on the Cob, Caramelized Mushrooms and Onions, or Air Fryer Carrots
- Salad: Kale Crunch Salad Recipe or Copycat Panera Greek Salad
- Bread: Air Fryer Garlic Bread or Parmesan Rosemary Bread
Recipe FAQs
Picanha steak is cut from the rump cap muscle. It has a thick fat cap and is very popular in Brazil.
Yes. It is inexpensive, very tender, and has a beautiful fat cap that adds tons of flavor and moisture.
Picanha has less marbling throughout the meat. It is a little more tender and less chewy. The flavor of a ribeye is richer.
No. Sirloin refers to steaks cut from the sirloin muscle. Picanha comes from the rump.
More Steak Recipes
Picanha Steak with Chimichurri & Corn
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 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.
Notes:
- Cherry Tomato: Swap for ½ cup of diced roma tomatoes or any tomatoes that you have on hand.
- Picanha Steak: It is also called a top sirloin cap, rump cover, or cap. You can use ribeye or sirloin steak instead if you cannot find picanha at your local supermarket.
- 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.
- 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 to check the internal temperature. 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 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.
So many great flavors and textures!
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.
Yum! This looks delicious! Can’t wait to try it out! My kind of meal.
This is an excellent recipe with lots of tips and information. Perfectly cooked steak couldn't be any easier! Thanks so much!
Yum! this steak recipe was absolutely amazing! Full of bold flavor!