5-Ingredient Brazilian Picanha Steak with Chimichurri

Ingredients

• id: picanha_steak metric: 800g imperial: 1.75 lb name: picanha steak (or top sirloin cap), fat cap on

• id: parsley metric: 1 large bunch imperial: 1 large bunch name: fresh flat-leaf parsley, roughly chopped

• id: garlic metric: 4 cloves imperial: 4 cloves name: garlic, minced

• id: red_wine_vinegar metric: 60ml imperial: 1/4 cup name: red wine vinegar

• id: olive_oil metric: 120ml imperial: 1/2 cup name: extra virgin olive oil

Instructions

1. Remove {picanha_steak} from refrigerator 45 minutes before cooking to bring to room temperature. Score the fat cap in a crosshatch pattern and season generously with coarse salt.

2. For the chimichurri, combine the {parsley}, {garlic}, {red_wine_vinegar}, and {olive_oil} in a bowl. Season with salt and pepper, then let sit for 15 minutes to develop flavours.

3. Preheat a grill or heavy skillet to medium-high heat. Place the picanha fat-side down first to render the fat and create a beautiful golden crust, about 4-5 minutes.

4. Flip the steak and continue cooking for 6-8 minutes for medium-rare (internal temperature 54°C/130°F), or longer according to preference. The fat should be crispy and golden.

5. Remove from heat and let rest for 10 minutes before slicing. This allows the juices to redistribute throughout the meat for maximum tenderness.

6. Slice the picanha against the grain into 1cm thick pieces and arrange on a platter. Serve immediately with generous spoonfuls of the vibrant chimichurri sauce.

Tips

Picanha Selection: Look for a well-marbled piece with a thick fat cap - this is essential for authentic flavour. If unavailable, top sirloin or tri-tip work as substitutes.

Fat Cap Importance: Don't trim the fat cap - it renders during cooking, basting the meat and creating incredible flavour. Score it to prevent curling.

Chimichurri Consistency: The sauce should be chunky, not smooth. Pulse in a food processor if preferred, but don't over-process.

Grilling Alternative: If grilling outdoors, cook over medium-high heat. The fat will flare up, which adds smoky flavour - just move the steak if flames get too high.

Make-Ahead Chimichurri: The sauce improves with time and can be made up to 24 hours ahead. Store covered at room temperature.

Serving Suggestions: Serve with grilled vegetables, roasted potatoes, or simple rice and beans for an authentic Brazilian churrascaria experience.