This grilled picanha steak, also known as the Brazilian steakhouse cut, will fast become your new favorite steak! The thick fat cap creates a melt in your mouth, rich beefy flavor. All it takes is some Kosher salt and a grill! If you love a good steak dish you may want to try this Carne Asada or this how about a Cilantro Lime Pork Steak?
Why You’ll Love This Recipe
The Cut: Known as the top sirloin cap, rump cap, or coulotte steak in the US. It comes from the top of the sirloin section.
The Cost: Relatively inexpensive, a 2.5 pound steak will feed a family of 4! I purchase mine from Grass Roots Coop and it’s grass fed too!
Easy To Cook: Feel like a steak on your busy weeknight? This grilled picanha steak is for you. It takes minutes to prepare and very little grilling time.
It’s Paleo and Whole30: Having no gluten, grains, or dairy, it is the perfect dish if you need to keep it Paleo or Whole30 friendly.
Ingredients You Will Need
Picanha steak: a flavorful and tender cut sourced from the top sirloin cap. I love Grass Roots Coop for all my meat purchases.
Kosher salt: is coarse, large grains, usually used for cooking. I like Primal Palate.
Instructions
Bring the picanha steak: to room temperature.
Slice the picanha steak with the grain: into 2″ or 2.5″ steaks. Slice with the grain because the picanha will be cut against the grain upon serving. Resulting in the most tender grilled picanha steak.
Season well: on all sides with Kosher salt.
Preheat your grill: to 400˚ to 450˚ degrees.
Once your grill is nice and hot: place the steaks on the grill for a quick sear and flip every minute for a total of 12-15 minutes. Check with a meat thermometer. 120˚ for medium rare, 130˚ for medium, and 140˚ for medium well.
Rest the steak: 10-15 minutes before serving. This allows the juices to redistribute for a perfectly juicy steak!
Enjoy!
Recipe Variations
Steak seasoning: from Primal Palate is a great choiStirce for adding seasoning to the steak. It already has salt in it so you won’t need extra.
Chimichurri: is delicious with this grilled picanha steak as it balances the richness of the flavorful beef.
Storage Tips
You can store this grilled picanha steak in the fridge for 4-5 days when placed in an airtight glass container.
FAQ’s About Grilled Picanha Steak
What can I serve with this grilled picanha steak?
A drizzle of chimichurri, grilled asparagus, dairy-free potato salad, Whole30 coleslaw, or fries!
Should I leave the fat cap on the steak?
Yes, absolutely leave it on! The fat cap bastes the meat as it cooks, adding intense flavor and keeping it juicy.
Should I cook it as a whole roast or in steaks?
You can do both!
Steaks: Cut the picanha with the grain into roughly 1.5-inch to 2-inch thick steaks. Cut them 1-inch to 1.5-inch if you plan to curve them into “C” shapes on metal skewers so the fat renders beautifully on all sides.
Whole Roast: Leave the roast whole and reverse-sear it. Cook it over indirect heat until the internal temp is 115˚ then sear it over high heat to build a crust before slicing.
Ingredients
Method
- Bring the picanha steak to room temperature.
- Slice the picanha steak with the grain into 2" or 2.5" steaks. Slice with the grain because the picanha steak will be cut against the grain upon serving resulting in the most tender grilled steak.
- Season well on all sides with Kosher salt.
- Preheat your grill to 400˚-450˚ degrees.
- Place the steaks on the grill for a quick sear and flip every minute for a total of 12-15 minutes. Check with a meat thermometer. 120˚ for medium rare.
- Rest the steak for 10-15 minutes before serving to allow the juices to redistribute.
