This Churrasco-style steak, quick-cooking grilled picanha is a hearty, thick-cut, grilled rotisserie style for an even finish, sliced and served with herb-filled chimichurri for a globally inspired feast.
Grilled picanha is a beloved Brazilian dish known for its incredible flavor and tenderness. In this article, we’ll guide you through the steps of preparing and grilling this show-stopping cut, so you can experience the mouthwatering joy of picanha in the comfort of your own backyard
If you have ever gone to one of the Brazilian steakhouses where they walk around with meat on skewers, slicing it off as you desire, you probably became infatuated with the idea of roasting meat on spits over the fire and slicing it off one bite at a time full on Conan the Barbarian style.
If so, Picanha steaks are a perfect place to start!
Cut from the sirloin, behind the rib of the cattle, where cuts like the strip, sirloin roasts, and even tri-tip is also where this cut comes from. The picanha, otherwise known as coulotte steak, is common in Brazil and Portugal but is gaining popularity in the United States.
Unlike the tri-tip, which has visible fat removed and comes from the bottom sirloin, the fat is kept on this cut when using it for picanha, and it comes from the top sirloin. Both have a triangular shape but vary in texture and leanness. Easy to mix them up – except for that beautiful fat cap.
And that’s exactly what makes this cut so good. The fat cap isn’t trimmed in prep, so it stays on the beef while cooking and melts in a buttery way over the meat basting it in its own flavors. It locks in moisture and flavor for tender bites with every slice. Fat = flavor.
A lot of online retailers have it for order, and many local butchers can now order it for you if you request. They come in at around 3.5 to 5 pounds, so they are perfect for feeding a crowd with you want to smoke on a gas grill. Check with your local butcher to see what they have to offer or learn where to buy meat online using this guide.
Besides the beef, all you need is oil and spices for this entire recipe. It’s that kind of simple. The key to success here is the cook.
It’s all in how this is sliced and skewered that will make or break this one.
For the Picanha
For the Chimichurri Sauce
PREP THE PICANHA & the grill:
In this step, you will be skewering the meat into “c” shaped pieces. Make sure you have a sharp knife on hand. You will need salt to season your meal and a little bit of oil and Gaucho Steakhouse Rub.
Use metal skewers on your hot grill, and be sure to handle your culotte steak with care.
Preheat the grill to 325 or 350 degrees f. Add a dripping pan under your grill and set up the wood chip packet on the burner if you are using one. Leave it there for about 5 to 10 minutes to start the smoking process before the meat is put on.
GRILL THE MEAT:
Cook your meat on the spit for 20 to 25 minutes or until the internal temperature reads 130 degrees for medium-rare steak. Let the meat rest for about 10 minutes, allowing the juices to redistribute.
Make your sauce by pulsing the shallot, garlic, and chili in a food processor. You will also add parsley, cilantro, and oregano afterward. Once everything is combined, add your red wine vinegar and salt and pulse again. Leave it a little chunky.
Once the mixture is in a bowl, whisk in your canola and olive oil and season with salt if you wish.
Once you are ready to serve, remove the skewered picanha usinga protective glove. Slive the beef from the fat down into thin strips. Serve with chimichurri sauce spooned over top. Enjoy!
