Few dishes highlight the drama and richness of open-flame cooking like Picanha with Chimichurri. This vibrant, fire-seared recipe from Chef Johan Magnusson of Big Swede BBQ lets the quality of the meat shine while delivering a deeply satisfying finish. Picanha—a prized cut popular in Brazilian grilling—is known for its fat cap, which bastes the meat as it grills, locking in juices and creating an irresistible crust.

To start, season generously with flaky sea salt and give the steaks time to rest before they hit the heat. Then, using indirect heat and steady timing, grill the steaks while flipping frequently to achieve an even sear without burning the fat. This simple yet focused approach draws out the meat’s natural flavor while giving you precise control over doneness.

The chimichurri sauce adds a vivid counterpoint with Italian parsley, cilantro, garlic, shallot, lime, and a splash of vinegar—fresh ingredients that brighten each bite. Preparing the garlic butter and emulsifying the sauce is easily done on your Summerset side burner, allowing you to multitask without moving indoors.

Serve sliced against the grain and generously topped with chimichurri, and you’ve got a meal built for summer nights, weekend gatherings, or anytime you want to bring something bold and flavorful to the table.

For more food inspiration, follow our Brand Ambassador, Johan Magnusson of Big Swede BBQ, on social media and explore his award-winning rubs and cookbook at BigSwedeBBQ.com.

Serves 3-4

Picanha with Chimichurri Ingredients

  • 3 lbs Picanha, cut into individual steaks with the grain
  • Flaky Sea Salt

Chimichurri Sauce

  • 1 cup Italian Parsley, chopped
  • 1 cup Cilantro, chopped
  • 1 Shallot, chopped
  • 7 cloves of Garlic chopped
  • 4 tsp Big Swede BBQ Badass Texas Boost, or your favorite SPG rub
  • 1 cup Olive Oil
  • 2 Tbs White Wine Vinegar
  • 3 Tbs Lime Juice

Picanha with Chimichurri Directions

  1. Preheat your Summerset grill by igniting all main burners. Then close the hood and allow the grill to heat for 10 to 15 minutes; the hood thermometer should reach approximately 450°F. Turn off all the knobs except one.
  2. Place the finely chopped cilantro, parsley, garlic, and shallot in a bowl. Add the rub, the white wine vinegar, and the lime juice and mix. Whisking slowly, drizzle in the olive oil and blend until thoroughly mixed. Set aside.
  3. Season both sides of the steaks heavily with flaky sea salt and allow them to sweat for at least an hour. Place the picanha on the grill. Grill for 8-10 minutes, flipping the steaks every 2 minutes. Picanha has a thick fat cap, so watch out for flare-ups.
  4. If needed, move the picanha to the cold side of the grill to avoid burning the meat. When the picanha reaches an internal temperature of 135°, remove the steaks from the grill.
  5. Let the steaks rest for 5 minutes, then slice against the grain. Serve immediately with the chimichurri sauce.

From Brand Ambassador, Johan Magnusson of BigSwedeBBQ.com