🔥 Brazilian-Style Picanha with a Classic Chimichurri Sauce
Rated 3.8 stars by 4 users
Cook Time
60 minutes
🥩 What is Picanha?
Picanha (pronounced pee-KAHN-yah) is a prized cut in Brazilian BBQ culture, also known as the rump cap or sirloin cap. It features a thick fat cap that renders beautifully when cooked over open flame. In Brazil, it's often skewered in a "C" shape and roasted over hot coals until the outside forms a crispy, flavorful crust and the inside is juicy and tender.
🍽 Serving Suggestions
Serve with grilled veggies, chimichurri, and garlic butter potatoes!
Pair with a cold beer or a caipirinha for full Brazilian vibes.
💡 Pro Tips
Don’t overtrim that fat cap—it bastes the meat as it hangs and crisps up beautifully.
For a spicy twist, mix the Pit Rub with a dash of cayenne before seasoning.
Leftovers? Thin-slice and throw into tacos, wraps, or salads the next day.
Author:Pit Barrel® Cooker
Ingredients
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1 whole Picanha roast (2.5–3 lbs), fat cap intact
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Pit Barrel® Cooker All-Purpose Pit Rub (or Beef & Game Rub for a bolder kick)
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Kosher salt (optional, for dry brine)
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Olive oil (optional, for binding)
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1 cup fresh flat-leaf parsley, finely chopped
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3–4 cloves garlic, minced
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2 tablespoons fresh oregano, chopped (or 2 tsp dried)
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½ teaspoon red pepper flakes (adjust to taste)
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½ cup olive oil
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2 tablespoons red wine vinegar
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Juice of ½ lemon (optional, for brightness)
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Salt & black pepper to taste
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Stainless steel skewers
🥩 Picanha
🌱 Chimichurri
Accessories
Directions
🔪 Picanha Prep Instructions
Trim the Picanha. Remove any silver skin from the meat side, but do not trim the fat cap—that’s where the flavor lives.
Slice into Steaks. Cut the Picanha with the grain into 1.5–2” thick steaks. This way, when skewered into a “C” shape, the grain will run correctly for slicing against the grain when served.
Season Generously.
Pat steaks dry.
Optionally, rub with a thin layer of olive oil.
Coat all sides with Pit Barrel® Cooker Pit Rub —this will create a beautiful crust.
Let rest at room temperature for 30 minutes. (Optional: dry brine in fridge overnight with kosher salt.)
Skewer each steak.
Bend each steak into a “C” shape (fat cap out) and thread through the skewers.
🔥 Cooking the Picanha on the Pit Barrel® Cooker
Light your Pit Barrel® Cooker according to the lighting instructions.
Hang the skewers vertically by taking the meat hanging hooks and looping them through the hole at the top of the skewers.
Hang the skewers in the Pit Barrel® for 45–60 minutes, depending on the thickness and desired doneness.
Internal temp for medium-rare: 130–135°F
*Check the temperature of the meat approx. ½ way through to have a better estimate of time
Optional Sear:
Want more crust? Pull the meat off skewers, place on grate and reverse-sear the meat. *You can increase the temperature of the barrel by taking the lid off and letting the temperature rise🧂 Rest & Serve
Rest meat 10 minutes before slicing.
Slice against the grain, ideally starting from the curved outer edge inward.
Sprinkle with flaky salt and a side if chimichurri.
🌿 Classic Chimichurri Sauce
Finely chop the parsley, garlic, and oregano. (Or pulse in a food processor for a rustic, not puréed, texture.)
Combine herbs, garlic, red pepper flakes, and a pinch of salt and pepper in a bowl.
Stir in red wine vinegar, lemon juice (if using), and olive oil. Mix until everything is well-coated and slightly loose in texture.
Taste & adjust—add more vinegar for tang, more red pepper for heat, or more oil for a smoother finish.
Let it sit for at least 15–30 minutes to let the flavors meld. *The flavor gets even better after a few hours in the fridge.
*Want a spicy variation? Swap parsley for a mix of parsley and cilantro, or add a chopped red chili for some extra fire.