Do you want to enjoy a delicious steak dinner without extra effort? Try my mouthwatering Picanha Steak recipe! The juicy tenderness and robust beefy taste promise a dining experience like no other.
Picture tender slices of perfectly grilled steak, each bite with savory goodness and a hint of smoky char from the grill. But wait, there's more! All you need is 3 ingredients to make a perfect steak! There's no need for fancy marinades—it's as simple as that!
I love this Beef Picanha Steak most because I don't have to break the bank to enjoy its exquisite flavors. Whether hosting a backyard barbecue or treating yourself to a special meal, this Picanha steak is guaranteed to steal the show and leave your taste buds craving for more! Ready for a completely new steak experience? Fire up the grill already! Let me show you how to grill picanha steak.
This recipe Is: Low Carb, Keto, Gluten Free, Dairy Free and Paleo
Table of Contents
5 Reasons to Love This Picanha Steak Recipe
I have made this grilled picanha recipe countless times, but I never have enough of it for various reasons. It's the best steak recipe because it:
- Uses a fantastic cut of beef: Sirloin cap steak!
- Amazing beef flavor that isn't empowering!
- Relatively inexpensive cut!
- Copycat flavor from Brazilian steakhouses!
- Perfect for a backyard grill party!
Is Picanha Steak Low Carb?
Yes, Picanha steak is absolutely low-carb and keto. This recipe is zero-carb yet delicious and a perfect option for filling your fat macro for the day as it has a high meat-to-fat ratio. It's generally a good protein option for those following a low-carb or keto diet, so try this recipe and make a complete meal by pairing it with some green veggies or salad.
Picanha Steak Ingredient List
This picanha steak recipe needs only 3 basic ingredients!
- 1 picanha steak (3-4 pounds)
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
Ingredient Substitutes
As the ingredients list is super-minimalistic, there isn't much to substitute.
- Picanha steak cut: The name Picanha is not popular in America. Ask your American butcher to give you the sirloin or rump cap, which they call the Brazilian beef steak. There really isn't an alternative!
Additional Ingredients
A few extra ingredients can elevate the flavors of this delicious picanha steak recipe. My top favorites are:
- Easy marinade: Try my 3 ingredient marinade for a massive flavor boost.
- Arugula and parmesan cheese: For a good cheesy lusciousness, lay a bed of lightly oiled arugula on the plate, place the cuts of picanhaon top, and shave some fresh parmesan over everything. The taste is out of this world!
- Chimichurri sauce: Dipping picanha in a herby sauce before cooking, it works flavorfully. The herby flavors and aromas cut through the fat and meld with the meat well. Chimichurri consists of parsley, cilantro, garlic, olive oil, red wine vinegar and red pepper flakes. Drizzling the sauce over the steak also works.
- Specialty pepper: Spicy picanha, anyone? For a good kick of heat, experiment with different peppers. My favorite is a unique pepper called Voatsiperifery (Madagascar Pepper). It makes this meat sing. I also love using freshly ground black pepper in a mortar and pestle.
- Specialty salts: Get smoked Maldon flaky salt. Its smoky flavor complements the picanha meat. I've also tried a truffle-infused salt with this steak, which was amazingly delicious.
Note: None of these ingredients is part of the original recipe or its nutritional value in the recipe card. These are optional suggestions to enhance the steak's flavor.
Cooking Tools
To make grilled picanha steak, you will need the following kitchen tools:
- Baking sheet
- Parchment paper
- Sharp knife and chopping board
- Foil
- Tongs
- Meat thermometer
- Squeeze bottle
- Measuring spoons
How to Make Picanha Steak: Complete Cooking Guide
Cooking Method
- Reverse searing
- Grilling
Preparation Steps
- Preheat your oven to 175°F (79°C) and line a baking sheet with parchment paper.
- Preheat your gas grill to medium-high heat.
- If you have an empty squeeze bottle, fill it with water and baking soda, shake well, and keep it nearby while grilling.
- Score the fat cap of the steak with a sharp knife, creating a diamond pattern. Be careful not to cut into the meat.
- Generously apply the salt and pepper, ensuring it gets into the cuts of the fat cap.
Cooking Instructions
- Cut the picanha into steaks. Ensure that the slices of steak have 1-inch thickness.
- Place the picanha steak on the prepared baking sheet and transfer it to the oven for 1 hour. Once done, turn off the oven and let the steak rest inside with the door closed until you're ready to grill.
- Remove the picanha steak from the oven and place it on the hot grill, fat side up. Grill for 3-4 minutes, then rotate it 90 degrees and grill for another 3-4 minutes.
- Turn off the burners on one side of the grill to prevent flare-ups. If any occur, use the squeeze bottle to tame the flames, avoiding spraying the meat to prevent a metallic taste.
- Flip the steak over to the section with no flame and continue grilling for 3-4 minutes. Monitor for flare-ups and manage them if needed.
- Cook the steak until it reaches your desired internal temperature: 120°F (48°C) for rare, 130°F (54°C) for medium-rare, and 140°F (60°C) for medium.
- Once done, remove the steak from the grill and place it on a recessed platter to catch any juices. Let the meat rest for 10 minutes before slicing. Optionally, cover it with foil to retain heat.
- Slice the steak against the grain into thin finger-size cuts. Enjoy.
Note: Use a meat thermometer to check the cooking temperature to accurately depict doneness.
Step 1: Score the fat cap of the steak with a sharp knife.
Step 2: Apply the salt and pepper, ensuring it gets into the cuts.
Step 3: Cut the picanha into steaks.
Step 4: Place it on the hot grill for 3-4 minutes, then rotate and grill for another 3-4 minutes.
💡 My Pro Tip
Picanha steak is very fatty. I have seen many grills burst into flames because of the fat. To curb this, I reverse-sear the beef by roasting it in the oven first. The oven method renders some of the fat beforehand, preventing the flames and shortening the grill time. Remember to keep a mix of water and baking soda on hand to deal with flare-ups. Do not use plain water as it can make the flames much worse by vaporizing the grease.
Cutting the beef against the grain is critical. If you cut along the grain, it will be super chewy and unenjoyable. For this same reason, having 1-inch steak pieces is important. Thinly sliced beef tastes best.
⏲️ Time-Saving Tips
- Prep ahead: Score the fat cap and season the steak the night before. This will allow the salt to work on the fat, resulting in a super delicious steak with a nice crust.
- Reverse-sear ahead of time: Reverse-sear the meat, let it cool to room temperature, then store it in the fridge for a couple of days before cooking on the grill. Ensure the meat is at room temperature before grilling.
- Make the water and baking soda mixture ahead of time: The last thing you want is to be looking for something to put out flames on the grill while your meat is on there.
What to Serve with Picanha Steak?
Picanha steak is one of the most versatile, flavorful steaks that pairs well with different sides. It's an amazing steak recipe full of protein, so it perfectly aligns with multiple diets. You can easily pair plenty of salads and veggies with it to make a complete meal. Some delicious combinations include:
- Arugula Mushroom Salad: This salad's peppery bite and earthy tones complement the Brazilian picanha steak.
- Roasted Beet Salad with Goat Cheese: Combine the Picanha steak with this refreshing salad for a most elegant dinner. The salad's flavors and texture add a nice contrast to this flavorful beef dish.
- Grilled Artichokes: The purple baby artichokes add a pop of color, a good crunch, and fantastic complementary flavors to the steak dish.
- Green Beans and Mushrooms:This classic combination is easy to love. The crunch from the green beans, the mushroom's earthy tones, and the steak's juices enhance the flavor of picanha.
Storage and Reheating Instructions
Storage Tip
- Transfer the leftover steak to an airtight container and refrigerate it for 3 to 4 days.
Freezing
- I'm not a fan of freezing cooked beef, as the texture changes when it defrosts. If you don't mind, cool the leftover meat to room temperature, wrap it with plastic, and then put a layer of foil on top to prevent freezer burn. Store in the freezer for 2-3 months. Thaw in the fridge overnight and reheat in the oven or grill.
Reheating
- The best way to reheat leftover picanha steak is by broiling it in the oven at 400°F (204°C) or the grill for a few minutes until heated. Do not reheat in a pan or the microwave. In a pan, the meat will taste metallic or just awful.
Recipe Conclusion
Cooking Picanha Steak on the grill has become one of my favorite things lately. It is an affordable yet elegant dish, perfect for a cozy romantic dinner or an intimate family dinner party.
My simple recipe yields tender, juicy, and savory steak that quickly passes for a Brazilian steakhouse specialty. The consistent marbling of the layer of fat is my favorite part of the cooking process. It results in delicious caramelized flavors that set the steak apart.
Try the delicious steak recipe at your next family party. It is minimalistic, with straightforward instructions. Customize it to suit your tastes, and then pair it with your favorite side dish. When you finish cooking, don't forget to share your version of this beef cut with us. I'd love to see how you cook picanha! You can also find us on Facebook or Instagram.
More Healthy Beef Recipes
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FAQs
The price of Picanha steaks varies depending on factors like location, availability, and quality. Generally, they are less expensive than most premium meat cuts, such as ribeye and filet mignon.
You either overcooked it, seasoned it with a highly acidic marinade, used low-quality meat, or cut it along the grain. Try the reverse sear method before grilling to achieve tenderness easily.
English-speaking countries call it Sirloin steak, rump cap, or culotte steak.
3-Ingredient Picanha Steak Recipe 🥩
Ingredients
Picanha Steak Ingredient List
- 1 picanha steak 3-4 pounds
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
Instructions
Cooking Instructions
- Cut the picanha into steaks. Ensure that the slices of steak have 1-inch thickness.
- Place the picanha steak on the prepared baking sheet and transfer it to the oven for 1 hour. Once done, turn off the oven and let the steak rest inside with the door closed until you're ready to grill.
- Remove the picanha steak from the oven and place it on the hot grill, fat side up. Grill for 3-4 minutes, then rotate it 90 degrees and grill for another 3-4 minutes.
- Turn off the burners on one side of the grill to prevent flare-ups. If any occur, use the squeeze bottle to tame the flames, avoiding spraying the meat to prevent a metallic taste.
- Flip the steak over to the section with no flame and continue grilling for 3-4 minutes. Monitor for flare-ups and manage them if needed.
- Cook the steak until it reaches your desired internal temperature: 120°F (48°C) for rare, 130°F (54°C) for medium-rare, and 140°F (60°C) for medium.
- Once done, remove the steak from the grill and place it on a recessed platter to catch any juices. Let the meat rest for 10 minutes before slicing. Optionally, cover it with foil to retain heat.
- Slice the steak against the grain into thin finger-size cuts. Enjoy.
Notes
Enjoy preparing something delicious for your family!
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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4 Responses
How is this a recipe?! LOL! Such exotic ingredients.
Hi Anonymous-
Thanks for writing. The ingredients are steak (sirloin cap or picanha), salt and pepper. It’s a recipe because there is a technique to cooking it properly. Let me know if you have any other questions-
Thanks-
Scott
Really a good recipe. I added a little garlic and fajita spice for some kick. After wrestling my oven to maintain 175F, it was a breeze. It came out perfect with a little smokey flavor. I will definitely make this again.
Hi-
Absolutely... the lower temperature can be tricky for some ovens but it is worth it in the end- right? Thanks so much for writing and have a great day in the kitchen-
Scott