Grilled Picanha Steak

Ingredients

• 907 g (2 lb)picanha steak
• 15 ml (1 tbsp)kosher salt
• 15 ml (1 tbsp)black pepper

Instructions

1. 1

   Heat the grill

   Open the grill vents and heat the barbecue to at least 260°C (500°F). If possible, set up a hot side and a medium-hot side so you can move the skewers between them.

2. 2

   Season the steak

   Use double skewers for easier turning. Depending on the size of the steaks, curve each piece into a C shape onto the skewers. Rub the salt and pepper well over the meat.

3. 3

   Grill and rest

   Start grilling over the hot side, turning about every 2 minutes depending on the grill's heat. Move the skewers to the cooler side if the heat gets too intense. The steak took about 10 minutes in the original cook; cooking time varies with the cut's thickness and grill temperature, and 20 minutes is the stated upper end. For medium-rare, aim for an internal temperature of 54–57°C (130–135°F), or check the steak's softness with a finger. Rest for 5 minutes, then slice.

What is picanha steak?

Picanha is a prized Brazilian beef cut, traditionally associated with churrasco, the country's style of barbecue. It is often cooked on skewers and carved into slices at the table.

This version keeps the seasoning simple and uses a very hot grill to brown the outside while leaving the centre tender. Skewering the meat in a curve helps it sit securely over the fire.

Nutrition and macros by portion

The nutrition label shows one serving as written: 310 calories, 50g protein, 1g carbs, 11g fat.

The beef supplies most of the protein and fat, while the small amount of carbohydrate comes from the seasoning. Pair a serving with vegetables and a source of fibre, such as beans, to make the plate more rounded.

Choosing and preparing the beef

The cut: Picanha is also called the rump cap or sirloin cap in some shops. Ask your butcher for picanha if the name is unfamiliar.

The seasoning: Kosher salt and black pepper are the only seasonings here, so rub them over the meat evenly before grilling.

Set up two heat zones

Hot side: Open the vents and bring the grill to at least 260°C (500°F) for the initial sear.

Cooler side: If the outside is colouring too quickly, move the skewers away from the hottest area. This gives the steak more time to cook without staying directly over intense heat.

Turn and check for doneness

Frequent turns: Flip the skewers about every 2 minutes, adjusting the pace to suit your grill. Double skewers make turning easier and help keep the meat in place.

Temperature: For medium-rare, the recipe targets 54–57°C (130–135°F). A meat thermometer gives a clearer check than touch; cooking time varies with steak thickness and grill heat.

Rest before slicing

Resting: Leave the grilled steak to rest for 5 minutes before cutting. This gives you a moment to finish the rest of the meal while the meat settles.

Slicing: Cut the steak into slices after resting and serve while warm.

What to serve with it

Fresh sides: A crisp salad or grilled vegetables make a simple contrast to the rich beef.

Brazilian-inspired sides: Serve with rice, black beans or farofa for a more substantial barbecue-style plate.

Recipe notes & tips

• Thread the steaks onto double skewers so they are easier to flip.
• Preheat the grill thoroughly before adding the meat.
• Keep a cooler area ready in case the steak browns too quickly.
• Use a meat thermometer to check the centre if you want a precise doneness.
• Rest the steak for 5 minutes before slicing.

Variations

• Garlic addition: Rub a little crushed garlic over the steak along with the salt and pepper.
• Chilli kick: Add a pinch of chilli flakes to the seasoning.
• Herb finish: Scatter chopped parsley over the sliced steak before serving.
• Citrus accent: Serve with lemon wedges for a bright finish.
• Brazilian sides: Pair with rice, black beans or farofa for a fuller meal.

Common mistakes to avoid

• Skipping the preheat: The grill may not brown the steak properly; wait until it reaches at least 260°C (500°F).
• Using only one skewer: The meat can be awkward to turn; use double skewers as suggested.
• Leaving it over excessive heat: The outside may cook too quickly; move the skewers to the cooler side.
• Relying only on timing: Thickness and grill temperature affect cooking; check the centre with a thermometer if needed.
• Cutting straight away: The juices can run out more readily; rest the steak for 5 minutes before slicing.

How to store

Refrigerate leftover steak in an airtight container and use within 3–4 days. Reheat gently in a pan or microwave until warmed through, taking care not to overcook it.

Frequently asked questions