12 Juicy Churrascaria Style Picanha Recipes

Mouthwatering and irresistibly juicy, picanha is the star of Brazilian churrascarias, and now it’s ready to sizzle in your kitchen! Whether you’re craving a weekend barbecue centerpiece or a weeknight dinner with a twist, our roundup of 12 churrascaria-style picanha recipes will transport your taste buds straight to Rio. Get ready to fire up the grill—these recipes are too good to miss!

Classic Churrascaria Style Picanha with Garlic Butter

Oven-ready and oh-so-simple, this picanha brings the heat with minimal effort. Sear it, slice it, and savor the garlicky goodness.

Ingredients

• 1.5 lbs picanha steak
• A couple of tablespoons of coarse salt
• A splash of olive oil
• 4 cloves of garlic, minced
• A half stick of butter, softened
• A pinch of fresh parsley, chopped

Instructions

1. Preheat your grill or skillet to a scorching 450°F—no wimps allowed.
2. Score the fat cap of the picanha in a crosshatch pattern; this keeps it from curling and renders that fat beautifully.
3. Rub the steak all over with coarse salt; it’s not just seasoning, it’s texture magic.
4. Sear the picanha fat-side down first for about 5 minutes until it’s golden and crispy—don’t peek!
5. Flip and cook the other side for another 5 minutes for medium-rare, or longer if you’re not into pink.
6. While the meat rests, mix minced garlic, softened butter, and parsley into a paste—this is your flavor bomb.
7. Slice the picanha against the grain into thick strips, then slather each piece with that garlic butter.

Fat strips of picanha, juicy inside with a crackling crust, are begging to be piled high on a platter. Serve with a side of roasted peppers or over a heap of crispy fries for a next-level steak night.

Spicy Churrascaria Style Picanha with Chimichurri Sauce

Just when you thought steak couldn’t get any better, here comes a fiery twist on the classic Brazilian picanha, slathered in zesty chimichurri. This dish is a flavor bomb waiting to explode in your mouth.

Ingredients

• 2 lbs picanha steak, fat cap on
• A generous sprinkle of coarse sea salt
• A couple of garlic cloves, minced
• A splash of olive oil
• A handful of fresh parsley, finely chopped
• A pinch of red pepper flakes
• A dash of red wine vinegar

Instructions

1. Preheat your grill to a scorching 450°F. You want it hot enough to sear the steak perfectly.
2. Score the fat cap of the picanha in a crosshatch pattern. This helps render the fat and infuse the meat with flavor.
3. Rub the steak all over with minced garlic and a generous sprinkle of coarse sea salt. Don’t be shy—the salt is key to that crust.
4. Place the steak fat-side down on the grill first. Grill for 5 minutes to render the fat, then flip and cook for another 5 minutes for medium-rare.
5. While the steak rests, whisk together olive oil, chopped parsley, red pepper flakes, and red wine vinegar for the chimichurri. Tip: Let it sit for 10 minutes to let the flavors marry.
6. Slice the picanha against the grain into thick strips. Drizzle with chimichurri right before serving.

Unbelievable how the spicy, herby chimichurri cuts through the rich, juicy steak. Serve it over a bed of crispy fries for a next-level steak frites experience.

Garlic and Herb Marinated Churrascaria Style Picanha

Zesty and bold, this Garlic and Herb Marinated Churrascaria Style Picanha is your ticket to a flavor-packed feast. Fire up the grill and let’s dive into this Brazilian-inspired masterpiece.

Ingredients

• 2 lbs picanha steak (aka top sirloin cap)
• 4 cloves garlic, minced
• A generous splash of olive oil
• A couple of tbsp of fresh rosemary, chopped
• A couple of tbsp of fresh thyme, chopped
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp smoked paprika

Instructions

1. In a bowl, mix the minced garlic, olive oil, rosemary, thyme, salt, black pepper, and smoked paprika to create the marinade.
2. Score the fat cap of the picanha in a crosshatch pattern to help the marinade penetrate and the fat render beautifully.
3. Coat the picanha evenly with the marinade, making sure to get into all the nooks and crannies. Let it sit at room temperature for 30 minutes to marinate.
4. Preheat your grill to high heat, aiming for about 450°F. This ensures a perfect sear.
5. Place the picanha fat side down on the grill first. Sear for about 5 minutes to render the fat and get those crispy edges.
6. Flip the steak and sear the other side for another 5 minutes. Then, move it to a cooler part of the grill or reduce the heat to medium.
7. Continue cooking for about 10-15 minutes, turning occasionally, until the internal temperature reaches 130°F for medium-rare. Use a meat thermometer for accuracy.
8. Let the picanha rest for 10 minutes before slicing against the grain. This keeps the juices locked in.

Lusciously tender with a smoky, herby crust, this picanha is a showstopper. Serve it sliced thin with a side of chimichurri or pile it high on a platter for a DIY steak sandwich situation.

Smoked Churrascaria Style Picanha with Coffee Rub

Hit up your grill for this bold, smoky twist on a Brazilian classic. Smoked Churrascaria Style Picanha with Coffee Rub brings the heat and the caffeine kick—perfect for your next backyard bash.

Ingredients

• 1 whole picanha (about 3 lbs), fat cap on
• A couple of tbsp of coarse salt
• A generous tbsp of freshly ground coffee
• A tsp of smoked paprika
• A splash of olive oil
• A couple of garlic cloves, minced

Instructions

1. Preheat your smoker to 225°F. Soak your favorite wood chips in water for at least 30 minutes before smoking.
2. Score the fat cap of the picanha in a crosshatch pattern, being careful not to cut into the meat. This helps render the fat and lets the rub penetrate.
3. Mix the coarse salt, ground coffee, smoked paprika, and minced garlic in a bowl. Drizzle the olive oil over the picanha, then pat the coffee rub all over the meat, especially into the scored fat.
4. Place the picanha fat-side up in the smoker. Insert a meat probe into the thickest part, avoiding the fat cap. Smoke until the internal temperature hits 130°F for medium-rare, about 2.5 to 3 hours.
5. Rest the meat under a loose foil tent for 10 minutes. Slice against the grain into thin strips, showcasing that perfect pink center.

Just imagine that first bite: the crusty coffee rub gives way to juicy, smoky beef with a hint of garlic. Serve it on a sizzling platter with chimichurri and farofa for the full Churrascaria experience.

Churrascaria Style Picanha Skewers with Vegetables

Make your next BBQ the talk of the town with these Churrascaria Style Picanha Skewers. Juicy, flavorful, and packed with vibrant veggies, they’re a carnivore’s dream with a fresh twist.

Ingredients

• 2 lbs picanha steak, cut into thick strips
• A couple of bell peppers, any color, chunked
• 1 large red onion, cut into wedges
• A splash of olive oil
• 2 tbsp coarse sea salt
• 1 tbsp garlic powder
• A handful of fresh rosemary sprigs

Instructions

1. Preheat your grill to a scorching 450°F. High heat is key for that perfect sear.
2. Toss the picanha strips with olive oil, then generously coat with sea salt and garlic powder. Pro tip: Let the meat sit for 10 minutes to absorb the flavors.
3. Thread the meat onto skewers, alternating with bell peppers and onion wedges. Leave a little space between pieces for even cooking.
4. Grill the skewers for 4 minutes per side for medium-rare. For more doneness, add a minute per side but watch closely to avoid drying out.
5. In the last minute, throw a few rosemary sprigs directly on the coals for an aromatic smoke that’ll infuse the meat with herby goodness.
6. Remove from grill and let rest for 5 minutes. This lets the juices redistribute, making every bite succulent.

Amazingly tender with a smoky, garlicky crust, these skewers are a showstopper. Serve them straight off the grill with a chimichurri drizzle for an extra punch of flavor.

Brazilian Style Churrascaria Picanha with Farofa

Zesty and bold, this Brazilian Style Churrascaria Picanha with Farofa is your ticket to a flavor-packed dinner. Fire up the grill and let’s dive into this carnivore’s dream.

Ingredients

• 2 lbs of picanha steak (that’s top sirloin cap, keep the fat on!)
• A generous sprinkle of coarse sea salt
• 2 cups of cassava flour (for that authentic farofa crunch)
• A couple of tablespoons of butter
• A splash of olive oil
• Half a cup of diced onions
• A handful of chopped parsley

Instructions

1. Preheat your grill to a screaming hot 450°F. You want those grill marks!
2. Season the picanha all over with sea salt. No shyness here—coat it well.
3. Place the picanha fat-side down on the grill first. Render that fat for about 5 minutes until it’s golden and crispy.
4. Flip and grill the other side for another 5 minutes for medium-rare. Tip: Use a meat thermometer to hit 130°F for perfect doneness.
5. Let the meat rest for 10 minutes. This keeps it juicy—don’t skip it!
6. While resting, melt butter in a pan over medium heat. Add a splash of olive oil, then toss in the onions until they’re soft.
7. Stir in the cassava flour and keep moving it around until it’s toasted and golden, about 3 minutes. Tip: Farofa should be crunchy, not soggy!
8. Fold in the parsley for a fresh pop of color and flavor.
9. Slice the picanha against the grain into thick, juicy strips.

Vibrant and rich, the picanha’s buttery fat melts into each bite, while the farofa adds a nutty crunch. Serve it family-style with extra farofa for sprinkling—because you’ll want more.

Churrascaria Style Picanha Steak with Red Wine Sauce

Yield to the sizzle of this Churrascaria Style Picanha Steak with Red Wine Sauce—it’s a showstopper that’s all about bold flavors and juicy bites. Perfect for when you’re craving something luxe but easy to pull off.

Ingredients

• 1.5 lbs picanha steak (aka top sirloin cap), fat cap on
• A generous sprinkle of coarse sea salt
• A couple of garlic cloves, minced
• A splash of olive oil
• 1 cup dry red wine (pick something you’d drink)
• A knob of butter
• A handful of fresh rosemary, chopped

Instructions

1. Preheat your grill or skillet to a screaming hot 450°F—you want that sear.
2. Score the fat cap on the picanha in a crosshatch pattern; this keeps it from curling and renders the fat beautifully.
3. Rub the steak all over with olive oil, then press in the minced garlic and a hefty amount of sea salt.
4. Sear the steak fat-side down first for about 5 minutes until the fat is golden and crispy. Flip and sear the other side for another 5 minutes for medium-rare.
5. Let the steak rest on a cutting board for 10 minutes—no peeking! This keeps it juicy.
6. While the steak rests, pour the red wine into the same pan, scraping up the tasty bits. Simmer until it reduces by half, about 5 minutes.
7. Whisk in the butter and rosemary off the heat for a glossy, aromatic sauce.
8. Slice the steak against the grain, drizzle with the red wine sauce, and dig in.

Every bite of this picanha is a mix of crispy, buttery fat and tender, wine-kissed meat. Try serving it over a heap of garlicky mashed potatoes or with a simple arugula salad for contrast.

Grilled Churrascaria Style Picanha with Lemon Pepper

Viral food trends come and go, but the crave-worthy flavors of grilled picanha? Timeless. This churrascaria-style cut gets a zesty twist with lemon pepper, promising a juicy, flavor-packed bite every time.

Ingredients

• 1.5 lbs picanha steak (that’s your star)
• A generous sprinkle of lemon pepper seasoning (no skimping!)
• A couple of tbsp olive oil (for that perfect sear)
• A splash of lime juice (fresh is best)
• 2 garlic cloves, minced (because garlic makes everything better)

Instructions

1. Preheat your grill to a roaring 450°F. You want it hot enough to sear those juices in.
2. While the grill heats, rub your picanha all over with olive oil. This isn’t just for cooking—it’s your seasoning’s best friend.
3. Massage that lemon pepper seasoning and minced garlic into the steak. Pro tip: Let it sit for 10 minutes. Patience equals flavor.
4. Place the picanha fat-side down on the grill first. Render that fat for about 5 minutes—it’s the secret to unmatched juiciness.
5. Flip and grill the other side for another 5 minutes. Aim for medium-rare, or go 7 minutes each side if you prefer more doneness.
6. Right before taking it off, hit it with a splash of lime juice. That bright acidity? Chef’s kiss.
7. Let it rest for 5 minutes. Seriously, don’t skip this—it’s the difference between good and great.

Devour this masterpiece as is, or slice it thin for tacos. The lemon pepper crust gives way to succulent, garlicky beef that’s begging to be the star of your next meal.

Churrascaria Style Picanha with Roasted Potatoes

Just when you thought steak night couldn’t get any better, here comes Churrascaria Style Picanha with Roasted Potatoes to prove you wrong. Juicy, flavorful, and downright irresistible, this dish is your ticket to a Brazilian steakhouse experience right at home.

Ingredients

• 1.5 lbs of picanha steak (that’s the top sirloin cap, folks)
• A couple of tablespoons of coarse sea salt
• 3 cloves of garlic, minced
• A splash of olive oil
• 4 medium potatoes, cut into wedges
• A pinch of smoked paprika
• A handful of fresh rosemary

Instructions

1. Preheat your oven to 400°F. This is the sweet spot for crispy potatoes.
2. Score the fat cap of your picanha in a crosshatch pattern. This isn’t just for looks—it helps render that fat down into crispy, golden goodness.
3. Rub the steak all over with minced garlic and a generous amount of coarse sea salt. Don’t be shy; the salt is key to that authentic Churrascaria crust.
4. Toss your potato wedges with olive oil, smoked paprika, and rosemary. Spread them out on a baking sheet—crowding is the enemy of crispiness.
5. Roast the potatoes for 25 minutes, then give them a flip. They’ll need another 20 minutes to get perfectly golden.
6. While the potatoes are doing their thing, sear the picanha in a scorching hot skillet for 3 minutes per side. Then, transfer it to the oven with the potatoes for another 10 minutes for medium-rare. Use a meat thermometer to hit 130°F for perfect doneness.
7. Let the steak rest for 5 minutes before slicing against the grain. This keeps all those juicy flavors locked in.

Kick back and savor the contrast of the crispy, salty picanha crust against the tender, herby potatoes. Serve it up with a chimichurri sauce for a pop of freshness, or go full Churrascaria and slice it tableside for that wow factor.

Slow Cooked Churrascaria Style Picanha with Onions

Let’s dive straight into the heart of Brazilian BBQ with this slow-cooked picanha that’s all about bold flavors and tender bites. Layer those onions, and let the slow cooker do its magic.

Ingredients

• 2 lbs of picanha steak, fat cap on
• A couple of large onions, sliced thick
• A splash of olive oil
• 3 garlic cloves, minced
• 1 tbsp of coarse salt
• 1 tsp of black pepper
• 1 cup of beef broth
• A handful of fresh parsley, chopped

Instructions

1. Heat a splash of olive oil in a pan over medium-high heat. Sear the picanha, fat side down first, for 3 minutes until golden. Flip and sear the other side for another 3 minutes. Tip: Don’t skip this step—it locks in the juices.
2. Transfer the picanha to your slow cooker. Layer the thick onion slices and minced garlic on top.
3. Pour in the beef broth around the sides to keep the onions on top. Sprinkle with coarse salt and black pepper.
4. Cover and cook on low for 6 hours. Tip: Resist the urge to peek—slow cookers work best when left alone.
5. Once done, let the picanha rest for 10 minutes before slicing against the grain. Tip: Slicing against the grain ensures each piece is melt-in-your-mouth tender.
6. Garnish with chopped parsley before serving.

Outrageously tender with a caramelized onion sweetness, this picanha is a showstopper. Serve it over a bed of creamy polenta or with a side of chimichurri for an extra kick.

Churrascaria Style Picanha Burger with Cheese

Get ready to level up your burger game with this churrascaria-style picanha burger, loaded with melty cheese and bold flavors. It’s a carnivore’s dream, packed into a bun.

Ingredients

• 1.5 lbs picanha steak, trimmed and sliced into burgers
• A couple of tbsp of coarse sea salt
• A splash of olive oil
• 4 slices of your favorite melty cheese (think provolone or mozzarella)
• 4 brioche buns, lightly toasted
• A handful of arugula for that peppery kick

Instructions

1. Preheat your grill or skillet to high heat, aiming for around 450°F. This ensures a perfect sear.
2. Season the picanha slices generously with coarse sea salt on both sides. The salt not only flavors the meat but also helps form a delicious crust.
3. Drizzle a splash of olive oil over the meat to prevent sticking and add a hint of richness.
4. Place the picanha on the grill or skillet. Cook for 3 minutes on the first side for a medium-rare finish. Flip and cook for another 2 minutes.
5. Top each burger with a slice of cheese during the last minute of cooking, allowing it to melt beautifully.
6. While the cheese melts, toast the brioche buns lightly for about 30 seconds to add crunch.
7. Assemble your burger: start with the bottom bun, add a handful of arugula, place the cheesy picanha on top, and crown it with the top bun.

Bite into this masterpiece and savor the juicy, flavorful picanha paired with the creamy cheese and crisp arugula. Serve it with a side of chimichurri for an extra flavor bomb.

Churrascaria Style Picanha Tacos with Avocado Salsa

Whip up your taco night with a Brazilian twist that’ll have everyone at the table begging for seconds. These Churrascaria Style Picanha Tacos with Avocado Salsa are a game-changer, blending smoky, juicy beef with creamy, zesty salsa.

Ingredients

• 1.5 lbs picanha steak, fat cap on
• A couple of garlic cloves, minced
• A generous pinch of coarse salt
• A splash of olive oil
• 2 ripe avocados
• A handful of cilantro, chopped
• 1 lime, juiced
• A small red onion, finely diced
• 8 small corn tortillas

Instructions

1. Preheat your grill to a screaming hot 450°F. Tip: Let it heat for at least 15 minutes to get those perfect grill marks.
2. Rub the picanha with minced garlic, coarse salt, and a splash of olive oil. Massage it in like you mean it.
3. Grill the picanha for 6 minutes per side for medium-rare. Tip: Don’t poke it! Let it sear undisturbed to lock in those juices.
4. Let the meat rest for 10 minutes. Seriously, don’t skip this—it’s the secret to juicy tacos.
5. While the meat rests, mash the avocados with cilantro, lime juice, and red onion for the salsa. Tip: Leave it chunky for texture.
6. Slice the picanha against the grain into thin strips. This makes each bite tender as heck.
7. Warm the tortillas on the grill for about 30 seconds per side. They should be pliable with a bit of char.
8. Load each tortilla with picanha slices and a dollop of avocado salsa. Fold and devour immediately.

Now, these tacos are all about contrast—the crispy-edged, garlicky beef against the cool, creamy salsa is next-level. Try serving them with a cold beer and extra lime wedges for squeezing.

Conclusion

Luscious and full of flavor, these 12 Juicy Churrascaria Style Picanha Recipes are a must-try for any home cook looking to spice up their grilling game. Each recipe offers a unique twist on this beloved cut, promising delicious results every time. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share your culinary adventures by pinning this article on Pinterest!