This Brazilian picanha is seasoned simply, cooked churrasco-style on the grill, and carved as its browned edges turn tender and juicy. Serve it with our easy homemade chimichurri sauce for a fresh, zesty finish that pairs beautifully with the rich beef.
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🥩 The Ingredients
This recipe keeps the seasoning simple so the rich, beefy flavor of picanha shines, then pairs it with bright, herbaceous homemade chimichurri.
📝 Ingredient Notes and Substitutions
- Picanha: Also sold as top sirloin cap, sirloin cap, rump cap, or culotte. Ask your butcher for a whole picanha with the fat cap left on.
- Coarse salt: A classic choice for churrasco-style beef. Use kosher salt; if using fine table salt, reduce the amount because it’s more concentrated by volume.
- Salt-free beef rub: Adds extra flavor while letting you control the salt. Choose a rub without sugar if you’ll be cooking over direct heat, since sugar can scorch.
- Vegetable oil: A very light coating can help the seasoning adhere, but it’s optional.
- Chimichurri: Homemade chimichurri is a bright, tangy accompaniment. Use your favorite store-bought version if you’re short on time.
🔥 Tips and Tricks for Perfect Picanha
- Keep the fat cap on. It adds flavor and helps the picanha brown as it cooks. If it’s especially thick, trim only the excess.
- Score shallowly. If scoring the fat cap, cut a diamond pattern through the fat without cutting into the meat.
- Slice against the grain before skewering. Cut the roast into thick steaks against the grain so they fold easily; carve the cooked exterior for tender bites.
- Secure every steak. Position the folded steaks snugly on the skewer and make sure each piece is held firmly by the forks, clamps, or butcher’s twine.
- Season simply. Apply coarse salt and a light coating of salt-free beef rub. A thin film of neutral oil is optional; avoid using too much, especially over direct heat.
- Use a drip pan. Picanha’s rendered fat can drip and flare up. Follow your grill and rotisserie instructions for pan placement and burner setup.
- Watch the browning. Rotisserie cooking time varies with the roast, grill, and heat level. Use the appearance of the browned outer layer and a thermometer rather than relying on a fixed time.
- Check the portion you’re carving. Insert an instant-read thermometer into the thickest part of the browned outer layer, from the side, without touching the skewer.
- Carve safely. Turn off the burners and rotisserie before removing the skewer. Use heatproof gloves and a stable, heat-safe surface.
👩🏼🍳 How to Make Brazilian Picanha (Churrasco-Style)
- Step 1: Lightly score the fat cap in diamond shapes. Just the surface of the fat.
- Step 2: Cut the picanha into 2-inch strips, cutting against the grain.
- Step 3: Season the steaks all over with salt and beef rub (or just black pepper).
- Step 4: Fold the steaks into half-moons and push the skewer rod through them, pressing them tightly against each other.
- Step 5: Add the end clamps and place on the rotisserie in your grill preheated to 375°F. Close the lid and cook to the desired doneness (see NOTES).
- Step 6: Remove the end clamps. Allow the meat to rest for 3 to 5 minutes. Carve the meat from the skewer and serve at once with plenty of chimichurri sauce.
🍽️ How to Serve
- With chimichurri: Spoon the homemade sauce over the freshly carved picanha or serve it on the side.
- As a churrasco platter: Arrange the slices on a warm platter with grilled vegetables, crusty bread, or farofa.
- With classic sides: Pair it with rice and beans, a crisp green salad, or roasted potatoes.
- For a casual meal: Tuck slices into rolls or warm tortillas with chimichurri and sliced onions.
- Serve promptly: Carve the browned outer layer against the grain and serve it while warm.
🙋🏽♂️ Frequently Asked Questions
What cut of beef is Brazilian picanha?
It’s the top sirloin cap, a triangular cut typically sold with its fat cap intact. It may also be labeled sirloin cap, rump cap, or culotte.
Can I make Brazilian picanha without a rotisserie?
Yes. Grill the steaks over indirect heat until nearly done, then sear them briefly over direct heat, watching for flare-ups.
How should I slice Brazilian picanha?
For churrasco-style cooking, cut the roast into thick steaks with the grain before folding and skewering. After cooking, carve the browned meat against the grain for tender slices.
How do I store and reheat Brazilian picanha?
Refrigerate leftovers in an airtight container within 2 hours and enjoy within 3–4 days. Reheat gently in a covered skillet over low heat with a splash of broth or water, just until warmed through, to help keep the beef from drying out.
😋 More Beef “Centerpiece” Recipes
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Brazilian Picanha (Churrasco-Style)
Brazilian picanha is seasoned, cooked churrasco-style on the rotisserie, and carved into tender, browned slices. Serve it with easy homemade chimichurri for a bright, flavorful finish.
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Servings: 8
Calories: 350kcal
Video
Equipment
- Grill gas, charcoal, or electric (suitable for a rotisserie attachment)
- A rotisserie spit or skewer suitable for your grill
- drip pan
Ingredients
- 3½ lb whole picanha roast fat cap intact
- Kosher salt coarse
- ¼ cup beef rub
- chimichurri sauce for serving
Instructions
- Pat the roast dry. Trim only any very thick, uneven patches of fat; keep the fat cap intact.3½ lb whole picanha roast
- Lightly score the fat cap in a diamond pattern. Don't cut too deep into the fat cap; you don't want to cut into the meat.
- Turn the roast over and identify the direction of the muscle fibers. Cut the roast with the grain into steaks about 1½–2 inches thick. Cutting with the grain here makes it easier to fold and skewer; you’ll carve the cooked meat against the grain later.
- Season generously on all sides with coarse salt and beef rub (or black pepper).Kosher salt, ¼ cup beef rub
- Fold each steak into a C shape or semicircle, with the fat cap on the outside. Push the spit through the folded pieces and stack them snugly.
- Set up for indirect heat and preheat to about 375–425°F (190–220°C). Place a drip pan beneath the meat. Make sure the skewer turns freely, is balanced, and is securely fastened before lighting or starting the rotisserie.
- Cook with the lid closed until the outside is deeply browned and sizzling, usually about 25–35 minutes before the first carving, but use appearance and temperature rather than time alone.
- Turn off the rotisserie before removing the skewer. Carefully shave thin slices from the browned outer surface, cutting against the grain. Lightly season the newly exposed surface with salt and beef rub.
- Return the remaining meat to the rotisserie and cook until another outer layer is browned. Repeat the carving-and-returning process until the meat is cooked to your preference.
- Serve the shaved picanha right away with chimichurri.chimichurri sauce
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- Cut: Picanha is also sold as top sirloin cap, sirloin cap, rump cap, or culotte. Ask for a whole cut with the fat cap left on.
- Seasoning: The salt-free beef rub lets you control the salt. If it contains sugar, watch closely for scorching as the meat browns.
- Skewer setup: Secure each folded steak firmly and balance the loaded skewer. Turn it by hand before cooking to make sure the meat stays in place and clears the grill.
- Doneness and safety: Cooking time varies, so check the thickest part of the browned portion with an instant-read thermometer. USDA guidance for whole cuts of beef is 145°F (63°C), followed by a 3-minute rest.
- No rotisserie? Grill the folded steaks as individual picanha steaks. Cook over indirect heat with the lid closed, turning as needed, then briefly sear over direct heat to brown the outside. Check doneness with a thermometer and rest before slicing against the grain.
- Serving: Serve with homemade chimichurri; it’s not included in the estimated nutrition information.
Nutrition
Calories: 350kcal | Carbohydrates: 1g | Protein: 30g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 2g | Sodium: 667mg
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Annemarie Salisbury says
In the part of the post with the pictures, it says to cut the strips across the grain. In the other 2 places it says with the grain. Just a heads up!
Kris Longwell says
Thank you!!!!