For best results, use a high-quality cut of beef top sirloin with a generous fat cap. This fat cap will render during grilling, adding flavor and moisture to the meat. Adjust the amount of garlic and salt to your personal preference. Feel free to experiment with other seasonings, such as black pepper, smoked paprika, or chili powder. Serve with chimichurri sauce or a simple tomato vinaigrette for a classic Brazilian experience.
Churrascaria-Style Picanha
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME1 hrs
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SERVING5 People
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VIEWS21
Experience the vibrant flavors of Brazil with this Churrascaria-Style Picanha. A succulent cut of beef, expertly seasoned and grilled to perfection, delivering a taste of authentic Brazilian steakhouse right in your own backyard. Prepare to be transported!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate2 g
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Cholesterol39 mg
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Fiber0 g
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Protein16 g
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Saturated Fat2 g
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Sodium417 mg
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Sugar0 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Garlic Paste: In a small bowl, mash together the crushed garlic and kosher salt until a coarse paste forms. (5 minutes)
02
StepMarinate the Picanha: Generously rub the garlic paste all over the beef top sirloin. Place the meat in a bowl and pour lemon juice over it, ensuring all surfaces are coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for a more intense flavor. (30 minutes - 4 hours)
03
StepPrepare the Grill: Preheat your outdoor grill to high heat. Lightly oil the grill grate to prevent sticking. (5 minutes)
04
StepSear the Exterior: Remove the picanha from the lemon juice marinade and brush lightly with olive oil. Place the meat on the preheated grill and sear on all sides until a beautiful char develops, approximately 5 minutes total. The center should remain relatively raw. (5 minutes)
05
StepSlice and Grill to Perfection: Remove the picanha from the grill and slice off the charred outer edges against the grain. Return the sliced meat to the grill and continue cooking until the internal temperature reaches your desired level of doneness. For medium-rare, aim for 130-135°F (54-57°C), about 5 minutes per side. For medium, aim for 140°F (60°C). Use an instant-read thermometer to ensure accuracy. (10 minutes)
06
StepRest and Serve: Remove the picanha from the grill and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Slice against the grain and serve immediately. (10 minutes)
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Alexandrine Goodwingoldner
Jun 28, 2025This is now my go-to picanha recipe. So easy and delicious.
Clarabelle Jerde
Jun 15, 2025I marinated it for the full 4 hours, and it was so flavorful and tender!
Amya Kleinkonopelski
Jun 2, 2025This recipe was fantastic! The garlic paste really made a difference.
Gustave Baumbach
May 14, 2025I used a grill pan indoors, and it still turned out great. Thanks for the recipe!
Kiera Block
May 3, 2025Great recipe!
Valerie Huels
Apr 13, 2025The searing technique is genius! The outside was perfectly charred, and the inside was perfectly cooked.