Name: Salt-Crusted Butterflied Picanha Sirloin Cap with Chimichurri
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 2.5 lb whole picanha roast with fat cap intact; 2 tbsp coarse sea salt or flaky kosher salt; 1 tsp freshly cracked black pepper; 1 tbsp neutral oil, for oiling the grill grates; 1/2 cup fresh flat-leaf parsley, finely chopped; 1/4 cup fresh oregano leaves, finely chopped; 4 cloves garlic, minced; 1/3 cup extra-virgin olive oil; 2 tbsp red wine vinegar; 1/2 tsp red pepper flakes; 1/2 tsp fine sea salt; 1/4 tsp freshly ground black pepper

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Brazilian-style picanha is prized for its rich, beefy flavor and signature fat cap. By butterflying the roast and grilling it open-faced, you develop a deep crust across more surface area while keeping the interior juicy. A simple salt seasoning lets the meat shine, finished with a bright, herbaceous chimichurri.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

580 kcalCalories
42 gFat
14 gSaturated Fat
2 gCarbs
0 gFiber
0 gSugar
44 gProtein
1450 mgSodium
620 mgPotassium
35 mgCalcium
4.5 mgIron
9 mgVitamin C
45 mcgVitamin A

Ingredients

For the Picanha

2.5 lb whole picanha roast with fat cap intact
2 tbsp coarse sea salt or flaky kosher salt
1 tsp freshly cracked black pepper
1 tbsp neutral oil, for oiling the grill grates

For the Chimichurri

1/2 cup fresh flat-leaf parsley, finely chopped
1/4 cup fresh oregano leaves, finely chopped
4 cloves garlic, minced
1/3 cup extra-virgin olive oil
2 tbsp red wine vinegar
1/2 tsp red pepper flakes
1/2 tsp fine sea salt
1/4 tsp freshly ground black pepper

Directions

Place the picanha fat-side down on a cutting board. With a sharp knife, butterfly the roast by slicing horizontally through the center, stopping about 1 inch from the opposite edge, then open it flat like a book.
Score the fat cap lightly in a shallow crosshatch pattern without cutting into the meat. Generously season both sides with coarse sea salt and black pepper, then let rest at room temperature for 30 minutes.
Meanwhile, prepare the chimichurri by stirring together the parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper in a small bowl. Set aside so the flavors can meld.
Preheat one side of a charcoal or gas grill to high heat (about 500°F) and the other side to medium (about 350°F). Scrub the grates clean and oil them with a folded paper towel held by tongs.
Place the butterflied picanha fat-side down on the medium-heat side of the grill. Close the lid and cook for 12 to 15 minutes, until the fat renders, crisps, and turns golden.
Flip the roast and move it to the hot side of the grill. Sear for 2 to 3 minutes per side, until the internal temperature reaches 125°F for medium-rare.
Transfer the picanha to a cutting board, tent loosely with foil, and let rest for 8 to 10 minutes so the juices redistribute.
Slice against the grain into 1/2-inch strips, then cut across into bite-sized pieces. Arrange on a platter and spoon the chimichurri over the top, with extra served on the side.

Cook’s Notes

Use only coarse or flaky salt; fine table salt will over-season the meat and draw out too much moisture.
Cook picanha to no more than medium (140°F); going past 145°F makes the fat cap tough and chewy.
Reserve any trimmed fat to render down for frying eggs or crisping potatoes the next morning.
For a traditional Brazilian spread, serve alongside farofa (toasted cassava flour), grilled garlic, and vinegared onions.