Go Back
Alt text: "A warm and inviting image of a Picanha Steak dish. The steak is perfectly cooked with a pink center, sliced, and garnished with fresh rosemary sprigs. It is served on a plate alongside roasted potatoes and grilled asparagus. The background features a rustic wooden table with a beige tablecloth, and the overall scene is bright. The title 'Picanha Steak' is displayed in bold text at the center, with 'dinedecisions.com' in the footer."

Perfect Picanha Steak: Brazilian BBQ Top Sirloin

Picanha is a top sirloin cut, known for its tenderness and rich beef flavor. Grilled Brazilian churrasco style with a salt crust and seasoned with spices, it’s the perfect centerpiece for any barbecue.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course BBQ, Main Course
Cuisine brazilian
Servings 6
Calories 300 kcal

Equipment

  • - Grill (gas or charcoal)
  • - Metal skewers (or rotisserie)
  • - Meat thermometer
  • - Sharp knife

Ingredients
  

  • - 2–3 lbs picanha top sirloin cap
  • - 2 tbsp coarse rock salt
  • - 1 tbsp garlic powder
  • - 1 tbsp onion powder
  • - 1 tsp black pepper
  • - 1 tsp paprika
  • - 1 tsp oregano

Instructions
 

  • Preheat the grill to high heat.
  • Trim excess fat from the picanha, leaving a 1/4–1/2 inch fat cap. Score the fat cap in a crosshatch pattern.
  • Rub the picanha with a generous amount of rock salt, garlic powder, onion powder, black pepper, paprika, and oregano.
  • Place the picanha on the grill, fat side up. Grill for 8–10 minutes for rare, 10–12 minutes for medium-rare, or 15–18 minutes for well-done, rotating the meat every 2-3 minutes for even grilling.
  • Once done, remove the picanha from the grill and let it rest for 5–10 minutes.
  • Slice against the grain and serve.