Picanha Steak
Savor traditional Brazilian picanha steak featuring a richly rendered fat cap, tender rosy sirloin, and savory charred crust skewered and grilled over high heat in 30 minutes.
Equipment
- 4 metal skewers
- Grill or grill pan
- Cutting board
- Instant-read thermometer
Ingredients
- Vegetable oil, for grill
- 2 lb. sirloin cap, cut into 4 (1 1/2") steaks
- 2 1/4 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- Chimichurri, for serving
- 4 metal skewers
Instructions
- Heat a grill for high heat for 5 minutes, or heat a grill pan over high heat; clean the grates and lightly oil them with vegetable oil. Curl each steak, thread it onto a metal skewer, and season the outside with kosher salt and black pepper. The meat should sit securely on the skewers with the fat cap facing outward, ready to meet the hottest part of the grill.
- Grill the skewered steaks for 4 to 6 minutes per side, rotating them halfway through the cooking time. Check the thickest part with an instant-read thermometer and remove the steak when it reaches 130°F. The fat should hiss and take on golden-brown patches while the beef develops dark, caramelized grill marks.
- Place the skewers on a cutting board and leave the steak undisturbed for 10 minutes before slicing. Serve the carved beef with chimichurri alongside. The center should remain rosy and juicy, while the outer fat settles into a crisp, lightly chewy layer.
Notes
Fire management: If rendered fat drips cause grill flare-ups, immediately shift the skewers to indirect heat and rotate until flames subside to avoid bitter charring.
Carving cue: After resting for 10 minutes, shave thin ribbons off the skewer across the grain to ensure tender bites and preserve natural juices.
Storage: Keep cooled leftover steak slices sealed in an airtight container in the refrigerator, storing chimichurri separately to keep herbs fresh.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.