Picanha A La Parrilla Recipe

Prepare the picanha

Remove the picanha from the refrigerator 30–45 minutes before grilling so it comes closer to room temperature. Pat dry with paper towels. Inspect the fat cap and trim any excessively thick hard pieces, but keep about 1/4–1/2 inch of fat for flavor.

Score the fat cap in a shallow crosshatch pattern with a sharp knife, taking care not to cut deep into the meat — this helps render the fat and allows seasoning to penetrate.

Rub the entire surface lightly with the vegetable oil to help the salt adhere and promote even browning.

Season generously and evenly with the 2 tablespoons coarse kosher salt and 1 teaspoon freshly ground black pepper. For picanha, a thicker layer of salt on the fat side is traditional; press the salt into the scored fat so it stays in place.

Preheat the grill

Set up a two‑zone fire on a charcoal grill (hot direct zone and cooler indirect zone) or preheat a gas grill so one side is high heat (450–550°F / 230–290°C) and the other is medium/low. You want high searing heat and a cooler area to finish the steak.

If using a cast‑iron skillet under a broiler or a heavy pan on the stovetop, preheat until very hot.

Place the picanha fat‑side down over the hot direct heat and sear for 3–5 minutes until the fat renders and a deep golden crust forms. Watch for flare‑ups; move if necessary.

Flip and sear the meat side 2–3 minutes to develop color. Then move the picanha to the indirect (cooler) zone, fat side up, to finish cooking more gently.

Cover and continue cooking until the thickest part reaches your target internal temperature: 120–123°F (49–51°C) for rare, 125–130°F (52–54°C) for medium‑rare, or 135°F (57°C) for medium. With a 1 kg picanha this typically takes 12–20 minutes after searing depending on grill heat and thickness. Use an instant‑read thermometer inserted into the center (not touching fat).

When the target temp is reached, transfer the picanha to a cutting board, tent loosely with foil and rest for 8–10 minutes. Resting allows juices to redistribute and carryover will raise temp a few degrees.

Slice the picanha across the grain into thin slices. For picanha/coulotte, slice from the thinner end toward the thicker, keeping a slight angle for long slices. Serve immediately with chimichurri spooned over or on the side.

While the steak rests (or up to several hours earlier), make the chimichurri. Finely chop the parsley and oregano leaves (or pulse in a food processor for a coarse texture — do not purée).

Mince the garlic finely or crush with a microplane. In a medium bowl combine the chopped parsley, oregano, and garlic.

Add the red wine vinegar, red pepper flakes, smoked paprika (if using), kosher salt and freshly ground black pepper. Stir to combine.

Slowly whisk in the extra‑virgin olive oil until the sauce emulsifies into a loose, spoonable consistency. Taste and adjust seasoning and acidity — add the optional lemon juice for brightness if desired.

Let the chimichurri rest at room temperature for at least 20–30 minutes to allow flavors to marry. It can be made ahead and stored in the refrigerator for up to 3 days; bring to room temperature before serving and stir.

Slice the rested picanha and arrange on a warm platter. Spoon additional chimichurri over the slices or pass it on the side so guests can add to taste. Serve with crusty bread or grilled potato wedges if desired.

Leftover cooked picanha keeps in an airtight container in the refrigerator for 2–3 days; reheat gently to avoid drying.