Seared Picanha Steak with Spices & Homemade Chimichurri
A Brazilian picanha steak seared to perfection with a golden crust and a tender, rosy center, topped with a fresh, herbaceous chimichurri sauce. Served with velvety mashed potatoes and a crisp spring salad, this dish turns your table into a true churrascaria experience.
🛒 Ingredients
4 servings
- 28 oz picanha (Brazilian rump cover with its fat cap)
- 2 tsp coarse sea salt
- 1 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 2 tbsp vegetable oil (for searing)
- 2 oz butter
- 3 whole garlic cloves
- 2 sprigs fresh rosemary
- For the chimichurri: 1 bunch fresh flat-leaf parsley (approx. 1.5 oz)
- For the chimichurri: 1 bunch fresh cilantro (approx. 0.7 oz)
- For the chimichurri: 4 garlic cloves
- For the chimichurri: 1 shallot
- For the chimichurri: 1 fresh red chili (or 1/2 tsp crushed red pepper flakes)
- For the chimichurri: 1/3 cup extra virgin olive oil
- For the chimichurri: 2 tbsp red wine vinegar
- For the chimichurri: juice of 1/2 lemon
- For the chimichurri: salt and black pepper to taste
- For the mashed potatoes: 2.2 lbs starchy potatoes (such as Russet or Yukon Gold)
- For the mashed potatoes: 3 oz cold unsalted butter
- For the mashed potatoes: 2/3 cup hot whole milk or cream
- For the mashed potatoes: grated nutmeg
- For the mashed potatoes: fine salt
- For the salad: 3.5 oz arugula
- For the salad: 1 cucumber
- For the salad: 7 oz bicolor cherry tomatoes
- For the salad: 1/2 red onion
- For the salad: 2 tbsp olive oil
- For the salad: 1 tbsp lemon juice
- For the salad: salt and pepper
Watch the original video
Watch on TikTokDirections
- 1
Prepare the chimichurri in advance: finely chop the parsley, cilantro, garlic, and shallot by hand (do not use a food processor). Mince the chili. Mix in a bowl with the olive oil, red wine vinegar, and lemon juice. Season with salt and pepper. Cover and let rest for at least 30 minutes at room temperature to allow the flavors to develop.
- 2
Prepare the mashed potatoes: peel and cut the potatoes into uniform cubes. Place them in cold salted water, bring to a boil, and cook for 20 minutes until tender. Drain thoroughly and dry over low heat for 2 minutes in the pot.
- 3
Pass the potatoes through a food mill (never use a blender). Whisk in the cold cubed butter vigorously, then drizzle in the hot cream. Season with salt and nutmeg. Cover and keep warm.
- 4
Remove the picanha from the refrigerator 45 minutes before cooking to bring it to room temperature. Score the fat cap in a crosshatch pattern without cutting into the meat.
- 5
Mix the coarse salt, pepper, smoked paprika, garlic powder, and cumin. Rub this mixture generously over all sides of the meat.
- 6
Heat a cast-iron skillet or heavy-bottomed pan over high heat until almost smoking. Add the vegetable oil.
- 7
Place the picanha fat-side down first, pressing slightly so the entire fat layer is in contact with the pan. Sear for 3-4 minutes until golden brown and the fat has rendered and become crispy.
- 8
Turn the meat and sear for 3-4 minutes on the meat side. Turn onto the sides for 1-2 minutes each. Add the butter, crushed garlic cloves, and rosemary. Baste the meat constantly with the foaming butter for an additional 2 minutes for a medium-rare center.
- 9
Transfer the meat to a rack and let it rest for 8-10 minutes under a sheet of aluminum foil. This resting time is crucial for the juices to redistribute.
- 10
Prepare the salad: slice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Toss with the arugula, and season with olive oil, lemon juice, salt, and pepper.
- 11
Slice the picanha against the grain into 0.6-inch thick slices. Arrange on a warm plate with a scoop of mashed potatoes, a portion of salad, and drizzle generously with chimichurri. Serve immediately.
💡 Chef's Tip
The secret to the perfect picanha lies in managing the fat cap: always start searing fat-side down over high heat to make it crispy and melt-in-your-mouth. This fat will flavor the entire steak. Above all, never skip the resting time—it is the difference between a dry steak and a juicy one. For the chimichurri, use a knife, never a blender: this preserves the texture and essential oils of the herbs.
