Grilled Picanha with Chimichurri

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Start with the Right Equipment

Great grilling starts with the right tools. The Gravity Series® 1150 Digital Charcoal Grill + Smoker gives the best of both worlds: smoke-infused flavor and high-heat searing, all with digital precision. With its powerful fan system and large cooking capacity, it’s ideal for a thick, juicy cut like picanha. Pair it with Masterbuilt Lump Charcoal to amplify the bold, charcoal taste. 

Cutting Tip

If you’re looking to replicate an authentic Brazilian churrasco experience, slice the raw picanha into thick strips, fold them into a C-shape, and skewer them before grilling. Rotate over the heat and slice pieces off as they crisp.

Suggested Sides

For a balanced brunch or dinner plate, pair with crispy roasted potato chips, grilled asparagus, or a simple grilled corn. Want to go bold? Serve it with a freshly mixed grilled Bloody Mary—the bright acidity and spice balance the richness of the beef beautifully.

What is Chimichurri & Why It Works

Chimichurri is a traditional Argentinian sauce made from herbs, garlic, vinegar, and olive oil. Its bright, zesty profile cuts through the richness of grilled meats, offering balance and depth with every bite. The parsley brings freshness, while red wine vinegar and garlic add tang and bite, making it a perfect match for fatty, charred cuts like picanha.

Rasheed Philips

Grilled Picanha with Chimichurri

Serves: 6 people
Cook Time: 0 - 30 min
Skill:
Intermediate
Method:
Grilled
Food:
Beef

Ingredients

  • Picanha

  • Chimichurri

Picanha—known as the king of Brazilian beef cuts—is beloved for its rich flavor, juicy interior, and crisp fat cap. When grilled hot and fast over lump charcoal on the Gravity Series® 1150 Digital Charcoal Grill and Smoker, it delivers steakhouse-level results in your backyard. This dish is perfect for summer cookouts, family feasts, or a bold take on steak night.

Instructions

  1. 01

    Fire up the Gravity Series® 1150 to 500°F for direct high-heat grilling. Use lump charcoal for the best flavor and searing performance.

  2. 02

    With a sharp knife, score the fat cap in a crosshatch pattern, cutting just into the fat (not the meat). This helps the fat render evenly and crisps it beautifully. Season all sides generously with salt, pepper, and garlic powder.

  3.  

  4. 03

    Place the picanha fat-side down first. Sear for 6–8 minutes to render the fat and develop a rich crust. Flip and continue grilling, turning occasionally, until the internal temperature reaches 125°F for medium-rare.

  5. 04

    Transfer the picanha to a cutting board and tent loosely with foil. Rest for 10–15 minutes to lock in juices.

  6. 05

    While the meat rests, mix parsley, garlic, vinegar, olive oil, red pepper flakes, and salt and pepper in a small bowl. Stir well and let sit to develop flavor.

  7.  

  8. 06

    Cut the picanha against the grain into thin slices to ensure tenderness. If you’re unsure, look at the muscle fibers and cut perpendicular to them for optimal texture.

  9.  

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