Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 whole picanha (top sirloin cap), 2.5 lb (1.13 kg), fat cap on
- 18 g kosher salt (about 1 1/2 Tbsp Diamond Crystal)
- 1 Tbsp (15 ml) beef tallow or neutral oil (optional, for the drip pan if your picanha is lean)
- Chimichurri: 1 cup (25 g) flat-leaf parsley, 2 Tbsp (6 g) oregano, 3 garlic cloves, 1/4 cup (60 ml) red wine vinegar, 1/2 cup (120 ml) olive oil, 1/2 tsp red pepper flakes, 3/4 tsp kosher salt, 1/2 tsp black pepper
Do This
- 1. Light a charcoal grill and set up a two-zone fire (hot direct zone and cooler indirect zone); aim for 500–550°F over the coals.
- 2. Score only the fat cap in a 1-inch crosshatch; salt the picanha evenly with 18 g kosher salt; rest 40 minutes at room temperature.
- 3. Cut into 3 thick steaks (about 1 1/2–2 inches each), fold each into a horseshoe with fat on the outside, and skewer.
- 4. Grill over direct heat 2–4 minutes per side to brown, moving as needed to avoid flare-ups; set a drip pan underneath to catch drippings.
- 5. Move to indirect heat and cook, basting with hot drippings every 2–3 minutes, until 125–128°F internal for medium-rare.
- 6. Rest 10 minutes; remove from skewers and slice thin against the grain; finish with chimichurri.
Why You’ll Love This Recipe
- Big flavor, simple technique: coarse salt, live coals, and a crisp fat cap do most of the work.
- Restaurant-level texture: a quick sear plus gentle indirect finishing keeps it juicy with a beautifully browned exterior.
- Churrasco-style presentation: horseshoe skewers look impressive and slice beautifully for a crowd.
- Luxurious but approachable: beef drippings for basting and bright chimichurri for contrast.
Grocery List
- Meat: 1 whole picanha (top sirloin cap), 2.5 lb (1.13 kg), fat cap on
- Produce: flat-leaf parsley, fresh oregano (or use dried), garlic
- Pantry: kosher salt, red wine vinegar, olive oil, red pepper flakes, black pepper
- Optional: beef tallow (or neutral oil) for the drip pan
- Fuel: charcoal (lump charcoal preferred) and a fire starter
Full Ingredients
For the Picanha
- 1 whole picanha (top sirloin cap), 2.5 lb (1.13 kg), fat cap on
- 18 g kosher salt (about 1 1/2 Tbsp Diamond Crystal; if using fine table salt, use 9 g)
For Basting with Beef Drippings
- Beef drippings rendered from the picanha (collected in a drip pan)
- 1 Tbsp (15 ml) beef tallow or neutral oil (optional, to help start the drip pan if needed)
For the Chimichurri (Makes about 3/4 cup)
- 1 cup (25 g) finely chopped flat-leaf parsley (leaves and tender stems)
- 2 Tbsp (6 g) finely chopped fresh oregano (or 2 tsp dried oregano)
- 3 garlic cloves, finely minced or grated
- 1/4 cup (60 ml) red wine vinegar
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/2 tsp red pepper flakes
- 3/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Step-by-Step Instructions
Step 1: Set up the charcoal grill (two-zone fire)
Light a full chimney of lump charcoal (or about 5 quarts / 4.7 L). When the coals are mostly covered with gray ash, pour them onto one side of your grill to create a two-zone setup: one side hot direct heat, the other cooler indirect heat.
Preheat with the lid on for 10 minutes. Target a grate temperature of 500–550°F (260–288°C) over the coals and 275–325°F (135–163°C) on the indirect side. Clean and oil the grates.
If you have a disposable aluminum pan or small metal tray, place it near the edge of the direct zone (not directly over the hottest center) so it can catch drippings without scorching instantly.
Step 2: Score the fat cap and salt the picanha
Pat the picanha dry with paper towels. Using a sharp knife, score only the fat cap in a 1-inch (2.5 cm) crosshatch, cutting about 1/8 inch (3 mm) deep. Avoid cutting into the meat, which can cause extra flare-ups and moisture loss.
Sprinkle 18 g kosher salt evenly over all sides, pressing gently so it adheres. Let the salted picanha rest at room temperature for 40 minutes. This gives the salt time to dissolve and season more evenly while the grill finishes heating.
Step 3: Cut, fold, and skewer into churrasco-style horseshoes
Identify the direction of the grain (the muscle fibers) running through the meat. Slice the picanha into 3 thick steaks, each about 1 1/2–2 inches (4–5 cm) thick, cutting with the grain. (You’ll slice against the grain for serving later.)
Fold each steak into a horseshoe/C shape so the fat cap is on the outside. Thread onto wide flat skewers or thick round skewers so the folded steak holds its shape securely. If your skewers are shorter, make 4 smaller horseshoes instead of 3 large ones.
Step 4: Start the drip pan and begin grilling over live coals
Set your drip pan under the area where you’ll grill the skewers (or slightly off-center where drippings will run). If you want insurance against a too-dry pan early on, add 1 Tbsp (15 ml) beef tallow or neutral oil to the pan. It helps the first drippings stay fluid and easier to baste with.
Place the skewered picanha over direct heat. Grill with the lid open, turning every 2–4 minutes, until you get deep browning and some crisping on the fat cap. Total time for this searing phase is usually 8–12 minutes depending on heat and thickness.
If flare-ups happen, move the skewers briefly to the indirect side, then return once the flames calm down. You want browning, not soot.
Step 5: Finish over indirect heat and baste with beef drippings
Move the skewers to the indirect side and close the lid. Continue cooking, turning every 2–3 minutes.
As drippings collect in the pan, carefully spoon or brush the hot beef drippings over the meat and fat cap every 2–3 minutes. This is a classic, simple churrasco move: it builds shine, amplifies beefiness, and helps the surface brown evenly without needing a sugary sauce.
Cook until the thickest part of the meat reaches:
- 125–128°F (52–53°C) for medium-rare (recommended)
- 130–135°F (54–57°C) for medium
Plan on 6–10 minutes on indirect heat, but always use temperature as your guide.
Step 6: Rest the meat, then make (or stir) the chimichurri
Transfer the skewers to a cutting board and rest for 10 minutes.
While the meat rests, combine the chimichurri ingredients in a bowl: parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, kosher salt, and black pepper. Stir well and let sit for at least 5 minutes so the garlic and herbs infuse the oil and vinegar.
If you made the chimichurri ahead, stir it again before serving (the herbs tend to float and settle).
Step 7: Slice thin against the grain and serve like a churrascaria
Slide each horseshoe off the skewer. For the most tender bite, slice the picanha thin (1/8–1/4 inch / 3–6 mm) against the grain. If you’re unsure, look for the lines of muscle fiber and cut across them, not along them.
Arrange the slices on a warm platter, spoon a little chimichurri over the top, and serve extra on the side. Finish with a tiny pinch of kosher salt only if needed (often it won’t be).
Pro Tips
- Use the right salt texture: kosher salt gives you the classic churrasco seasoning without turning the surface overly salty. Avoid fine salt unless you reduce the amount (included above).
- Don’t cut into the meat when scoring: score just the fat. Cutting into the meat increases flare-ups and can dry edges.
- Manage flare-ups with movement: churrasco grilling is active. Shift skewers between zones to keep browning controlled.
- Pull early for carryover: remove at 125–128°F (52–53°C) for medium-rare; it will rise a few degrees while resting.
- Slice thin for the “steakhouse” feel: thin slices across the grain are what make picanha feel extra tender and luxurious.
Variations
- Rotisserie-style (if you have it): Skewer the horseshoes on a rotisserie spit and cook at 400–450°F (204–232°C), basting with drippings; pull at the same internal temperatures.
- Smokier flavor: Add a small chunk of hardwood (oak or hickory) to the coals and cook the indirect phase closer to 300°F (149°C).
- Different finishing sauce: Swap chimichurri for Brazilian vinaigrette (tomato-onion-pepper salsa) while keeping the salt-and-coal technique the same.
Storage & Make-Ahead
Leftover picanha: Cool, then refrigerate in an airtight container for up to 4 days. Reheat gently (covered) in a 300°F (149°C) oven until warmed through, or slice cold and briefly sear in a hot skillet to re-crisp edges without overcooking.
Freezing: Freeze sliced or whole cooked picanha for up to 2 months. Thaw overnight in the refrigerator before reheating.
Chimichurri: Refrigerate for up to 5 days. Bring to room temperature for 20 minutes and stir before serving. (The oil may thicken when chilled.)
Nutrition (per serving)
Approximate, based on 6 servings: 520 calories, 33 g protein, 41 g fat, 3 g carbs, 1 g fiber, 1 g sugar, 820 mg sodium.
