beef cut

Grilled picanha steak is one of those easy Brazilian recipes full of juicy, melt-in-your-mouth flavors. The steaks are skewered and grilled until tender, then served with homemade chimichurri sauce and lime wedges. The fat cap keeps it incredibly moist and adds so much flavor! Check out also our picanha roast!

Grilled Picanha Steak

2-3 lbs picanha roast

Chimichurri sauce (Recipe in the notes (OPTIONAL))

Lime wedges

SLICE THE PICANHA ROAST: Do NOT remove the fat cap!!! Instead, score the cap of fat in a crosshatch pattern, NOT cutting too deeply. Slice the roast into 1.5-2-inch steaks on an angle perpendicular to the fibers running diagonally through the picanha.

Depending on the size of your roast, it may yield 5 or more steaks. If you bought the picanha already sliced, you won’t need to slice it but score the fat cap!

SKEWER AND SEASON: Fold each picanha steak in half or C-shape and then skewer each through 2-metal skewers with the fat side down on the outside of the skewers. Next, season the steaks all over with the salt. Let them sit at room temperature while firing up your grill! NOTE: Depending on how long or short your skewers are, skewer only 2-3 steaks per skewer/double-skewer!

PREP THE CHARCOAL GRILL: Clean the grates of your grill. Set a two-zone grilling (hot and cool zones) if you don’t have a rotisserie. Use lump charcoal to give the meat a more authentic profile flavor! Preheat your charcoal grill at high heat (500 degrees F OR 260 degrees C).  Carefully, oil the grates of your grill!

GRILL THE PICANHA STEAKS:  Place the steaks directly between your hot and cool zones. Make sure to flip the skewers every 2-3 minutes, closing the lid in between flipping. This will help the steaks to be cooked more evenly.

Begin to check their internal temperature with a meat thermometer after 15 minutes of cooking. It’ll take about 20-25 minutes to cook them to rare to medium-rare (125-130 degrees F (or 52-54 degrees C). The middle of the steaks will rare and the outside will be medium-rare.

LET THEM REST: Remove the meat skewers from the grill, tap them with the side of a knife to remove any extra rocks of salt (not dissolved), and let the steaks rest for 5 minutes, tented with foil,  before slicing to allow their juices to distribute.

SLICE AND SERVE: Use a sharp steak knife to slice the meat right off the skewer directly onto plates. Serve with chimichurri sauce and lime wedges on the side! NOTE: Brazilians usually eat the fat cap as well (it is flavorful) but you can make that choice for yourself.

https://www.youtube.com/watch?v=gzdIwbKqmjc

https://www.easyanddelish.com/grilled-picanha-steak/
Grilled picanha steak is one of those easy Brazilian recipes full of juicy, melt-in-your-mouth flavors. The steaks are skewered and grilled until tender, then served with homemade chimichurri sauce and lime wedges. The fat cap keeps it incredibly moist and adds so much flavor.  This easy picanha steak recipe is paleo, keto, low carb, gluten-free, dairy-free, 2 ingredient, and whole30 and will have them coming back for more! Recipe below.

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Other recipes you might enjoy:
--Picanha Roast Recipe: https://youtu.be/vF8ezl8ZTI0
--Marinated Skirt Steak Recipe: Mexican Carne Asada: https://youtube.com/shorts/zEcHDvP8jsQ
--How to Cook Skirt Steak: https://youtu.be/tOnhu7-zeSE
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--Air Fryer Steak: https://youtu.be/P_fxbnCXVs8
--Flank Steak for the Win!  https://youtube.com/shorts/cgINvvxqRdo


EASY PICANHA RECIPE
Ingredients for Picanha Steak Recipe:
**2-3 lbs picanha roast (I used USDA CHOICE because it is cheaper and is still tender (other names: top sirloin cap, rump cover, rump cap, or culotte steak). NOTE: Do NOT remove the fat cap! Because it is a tender cut, there is no need to pay more for USDA prime or Wagyu.)
**2-3 TBSP of rock salt or 1 tablespoon per pound of meat

SERVE WITH:
Chimichurri sauce Recipe in the notes (OPTIONAL)
Lime wedges

Instructions how to cook picanha on grill:
1. SLICE THE PICANHA ROAST: Do NOT remove the fat cap!!! Instead, score the cap of fat in a crosshatch pattern, NOT cutting too deeply. Slice the roast into 1.5-2-inch steaks on an angle perpendicular to the fibers running diagonally through the picanha.
2. Depending on the size of your roast, it may yield 5 or more steaks. If you bought the picanha already sliced, you won’t need to slice it but do score the fat cap!
3. SKEWER AND SEASON: Fold each picanha steak in half or C-shape and then skewer each through 2-metal skewers with the fat side down on the outside of the skewers. Next, season the steaks all over with the salt. Let them sit at room temperature while firing up your grill! NOTE: Depending how long or short your skewers are, skewer only 2-3 steaks per skewer/double-skewer!
4. PREP THE CHARCOAL GRILL: Clean the grates of your grill. Set a two-zone grilling (hot and cool zones) if you don’t have a rotisserie. Use lump charcoal to give the meat a more authentic profile flavor! Preheat your charcoal grill at high heat (500 degrees F OR 260 degrees C). Carefully, oil the grates of your grill!
5. GRILL THE PICANHA STEAKS: Place the steaks directly between your hot and cool zones. Make sure to flip the skewers every 2-3 minutes, closing the lid in between flipping. This will help the steaks to cook more evenly.
6. Begin to check their internal temperature with a meat thermometer after 15 minutes of cooking. It’ll take about 20-25 minutes to cook them to rare to medium-rare (125-130 degrees F (or 52-54 degrees C). The middle of the steaks will rare and the outside will be medium-rare.
7. LET THEM REST: Remove the meat skewers from the grill, tap them with the side of a knife to remove any extra undissolved rocks of salt, and let the steaks rest for 5 minutes, tented with foil, before slicing to allow the juices to distribute.
8. SLICE AND SERVE: Use a sharp steak knife to slice the meat right off the skewer directly onto plates. Serve with chimichurri sauce and lime wedges on the side! NOTE: Brazilians usually eat the fat cap as well (it is flavorful) but you can make that choice for yourself.

Recipe Notes:
CHIMICHURRI SAUCE
In a medium bowl, mix well:
½ cup olive oil
2 tablespoons red wine vinegar
½ cup finely chopped parsley
4 cloves garlic, minced
1 small red chili, de-seeded and finely chopped
¾ teaspoon dried oregano
1 teaspoon coarse salt
½ teaspoon of black pepper
Let the sauce sit for at least 10 minutes to 1 hour to release all of the flavors into the oil before using.
But you can prepare this easy recipe up to 24 hours ahead and chill it, covered, in the fridge.
The ingredients must be finely chopped, with a chunky texture.


#shorts #grilledsteak #picanha #steaks #keto #lowcarbrecipe #lowcarbrecipes #ketorecipes #paleofood #paleo #grilling

PICANHA  Steak Recipe | HOW TO TURN YOUR HOUSE INTO A BRAZILIAN STEAKHOUSE  #Shorts

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