Grilled Picanha with Chimichurri Sauce

Juicy grilled picanha steak slices served with charred cherry tomatoes and vibrant green chimichurri sauce on a black plate.

Picanha is one of the most flavorful cuts of beef, and Joe’s Reserve Picanha lives up to the hype. This Brazilian favorite is grilled to perfection and sliced thin for a juicy, rich bite. Serve it with a zesty chimichurri for a fresh, bold finish.

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Serving Size: 4
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Ingredients

  • 2–2.5 lb Joe’s Reserve Picanha, fat cap on
  • Kosher salt
  • Fresh ground black pepper
  • 1 tbsp olive oil
  • For the chimichurri:
    • 1 cup fresh parsley, chopped
    • 3 cloves garlic, minced
    • 2 tbsp red wine vinegar
    • 1/2 cup olive oil
    • 1/2 tsp red pepper flakes
    • Salt and pepper, to taste

Instructions

  1. Preheat grill to medium-high heat.
  2. Slice picanha into 3 thick steaks, with the grain.
  3. Season generously with salt and pepper.
  4. Grill for 4–5 minutes per side or until internal temp reaches 130°F.
  5. Combine chimichurri ingredients in a bowl and stir well.
  6. Let meat rest for 10 minutes, slice against the grain, and serve with chimichurri.

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