Print

Perfect Brazilian Churrasco Picanha Steak Recipe with Easy Chimichurri and Farofa

brazilian churrasco picanha steak - featured image
Print Recipe

A simple and authentic Brazilian churrasco picanha steak grilled to perfection, served with a bright chimichurri sauce and crunchy farofa for a flavorful celebration on a plate.

Ingredients

Scale
  • 2 to 2.5 pounds (900g–1.1kg) picanha cut (top sirloin cap), trimmed and scored
  • Coarse sea salt or kosher salt (for seasoning)
  • Freshly ground black pepper (optional, to taste)
  • 1 cup fresh parsley leaves, finely chopped (packed)
  • 4 garlic cloves, minced
  • 2 tablespoons fresh oregano leaves, chopped (or 1 tsp dried oregano)
  • 1/2 teaspoon crushed red pepper flakes (adjust for heat preference)
  • 1/4 cup red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 cup cassava flour (also called manioc or farinha de mandioca)
  • 3 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • Salt, to taste
  • Optional: chopped fresh parsley or green onions for garnish

Instructions

  1. Pat the picanha dry with paper towels. Using a sharp knife, score the fat cap in a crosshatch pattern, being careful not to cut into the meat. Generously season all sides with coarse sea salt. Let it rest at room temperature for 20 minutes.
  2. In a medium bowl, combine the chopped parsley, minced garlic, oregano, and red pepper flakes. Stir in red wine vinegar and olive oil. Season with salt and black pepper to taste. Set aside to let the flavors meld.
  3. In a skillet over medium heat, melt the butter. Add the chopped onion and garlic, sautéing until translucent and fragrant (about 3–4 minutes). Stir in the cassava flour and a pinch of salt. Toast the mixture, stirring constantly, for about 5 minutes or until golden and slightly crisp. Remove from heat and stir in parsley or green onions if using.
  4. Preheat the grill to medium-high heat, around 450°F (230°C). If using charcoal, wait until the coals are glowing white and well spread.
  5. Place the picanha fat-side down on the grill first. Let it sear without moving for about 5–6 minutes until the fat renders and crisps up. Flip the steak and cook the meat side for another 7–9 minutes for medium-rare (internal temp ~130°F / 54°C). Adjust time for preferred doneness.
  6. Transfer the steak to a cutting board and tent loosely with foil. Rest for 10 minutes to allow juices to redistribute.
  7. Cut the picanha against the grain into thick slices. Serve alongside generous spoonfuls of chimichurri and farofa.

Notes

Use coarse salt generously for the iconic crust. Score only the fat cap, not the meat. Rest the steak after grilling for juicy results. Chimichurri flavors improve after resting. Toast cassava flour slowly to avoid burning. If no grill is available, use a cast iron skillet or broiler and finish under broiler for smoky touch.

Nutrition

Keywords: Brazilian churrasco, picanha steak, chimichurri, farofa, barbecue, grilled steak, Brazilian cuisine, easy steak recipe

Find it online: https://gleamgulp.com/perfect-brazilian-churrasco-picanha-steak-recipe-with-easy-chimichurri-and-farofa/