Enjoy our melt-in-your-mouth grilled picanha steak recipe, a traditional Brazilian cut of beef that is perfect for special occasions or a weekend barbecue. Pair the juicy, tender steak with classic sides like farofa or a bright salad like our avocado cucumber tomato salad.
What is Picanha?
Picanha, or Brazilian steak, is typically cooked on a rotisserie or skewered and grilled over an open flame for traditional Brazilian churrasco (Brazilian BBQ). In the United States, picanha often goes by other names, including rump or sirloin cap. While we may not have the same open-flame cooking setup, you can achieve great results with this grilled picanha recipes.
What You Need to Make this Recipe
- Picanha: The Picanha steak, also known as culotte steak, is the highlight of this meal. It is a triangular-shaped beef cut taken from the top of the sirloin. We find ours at Costco; it often goes on sale, so that’s a win-win!
- Avocado Oil: Generously coat the beef with avocado oil.
- Spices: We keep it simple but flavorful by seasoning the meat with salt, pepper, and mustard powder. Believe me when I say this steak is delicious, especially with the juicy fat cap, so a few spices bring out the natural flavor of the beef.
How to Cook Grilled Picanha on a Gas Grill
The full recipe with measurements is in the recipe card below.
Step 1: Lay the sirloin steak onto a flat surface, fat side up. Use a sharp knife and lightly score the fat cap.
Step 2: Cut the steak lengthwise into three to four equal pieces, and coat them with avocado oil, salt, pepper, and mustard seed.
Roll the steak into a C-shape with the fat cap on the outside. Hold a metal skewer with one hand and slide the steaks onto it. Repeat with the remaining sections.
Step 3: On a gas grill, remove the grates and set them aside. Adjust the burners to high heat for 10 minutes to preheat the grill.
Step 4: Once the grill has reached 450°F (232°C), set the skewers on the grill over high heat; cover and cook for 3 minutes.
Step 5: Flip the skewers, and cook for another 3 minutes. Due to melting fat that will drip into the flames, be weary of grease fires that may occur.
Step 6: Turn off the furthest burner from the skewers but maintain a grill temperature of 300-350°F (148- 176°C). Cook for 20 minutes (begin checking the meat at 15 minutes, depending on your preferred level of doneness).
Step 7: Remove the skewers from the flames and let them rest for 10 minutes before carving; use a sharp knife to slice the steak thinly against the grain.
Expert Tips
- Look for a good-quality cut with a THICK layer of fat on top; the fat provides all the flavor and moisture during grilling.
- Skewer the beef through the center of the c-shaped cut, with the fat side facing outwards; this helps the fat render and baste the meat as it cooks.
- Preheat your grill to high heat before placing the skewers on the grill to create a sear on the outside of the meat and lock in the juices.
- Once the steaks finish cooking, remove the skewers and let the meat rest for 10-15 minutes before slicing it against the grain; doing so allows the juices to redistribute throughout the meat, making it tender and juicy.
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If you love this recipe, try one of these grilling favorites!
Serving Suggestions
- Farofa
- Avocado Cucumber Tomato Salad
- Brazilian Refried Beans
- White Rice, Polenta
- Brazilian Potato Salad, Southern Potato Salad, Roasted Potatoes, Grilled Sweet Potatoes
- Corn Salsa, Serrano Crema, Mango Salsa, Chimichurri with Cilantro, Skhug
- Pão de Queijo
What to do With the Leftovers
- Refrigerate – Store the leftovers in an airtight container for 2-3 days.
- Freeze – Let the Brazilian steak cool, then add the leftovers to a freezer-safe container or bag. Grilled picanha will freeze for
- Thaw – Defrost the steak in the refrigerator the night before.
- Reheat – Gently reheat the steak in the oven, grill, or a pan. Overheating it will make it dry and tough.
- Repurpose – Use the leftovers to top salads, tacos, or sandwiches. Use can also add the steak to a wok with vegetables for a quick stir fry. For flavor ideas, check out our Thai pad cha!
Frequently Asked Questions
Where can I buy picanha?
At certain times of the year, we find it at Costco, and it’s usually on sale! Butcher shops and local carnicerias are places to find delicious Brazilian steak; however, the steaks are often labeled sirloin cap, rump cover, rump cap, or culotte steak here in the United States.
How is picanha best cooked?
Apart from a rotating skewer over an open flame, grilled picanha is the way to go. Cook the Brazilian steaks on a hot grill so the outside forms a nice sear. Then, reduce the overall temperature of the grill and cook them using indirect heat until it reaches your desired level of doneness; the best way to determine the doneness of a steak is to use a food thermometer.
Do you eat the fat cap on picanha?
The fat cap contains all the flavor! I grew up in a home where we threw away excess fat; this isn’t the case anymore- and certainly not with grilled picanha!
Because of the heat, the fat melts in your mouth, and it’s GOOD. If you aren’t a fan of or prefer to avoid it due to dietary restrictions, then feel free to cut it off and enjoy the rest of the steak.
More Protein Recipes:
Grilled Picanha
- 3-4 pounds picanha (top sirloin cap), scored, cut into 2 to 3-inch sections, and formed into a c-shape on the skewer
- 1 tablespoon avocado oil
- 1 tablespoon Kosher salt
- 2 teaspoons mustard powder
- 1 teaspoon black pepper, coarse ground
- Lay the sirloin steak onto a flat surface, fat side up. Use a sharp knife and lightly score the fat cap.
- Cut the steak lengthwise into three to four equal pieces, and coat them with avocado oil, salt, pepper, and mustard seed. Roll the steak into a C-shape with the fat cap on the outside. Hold a metal skewer with one hand and slide the steaks onto it. Repeat with the remaining sections.
- On a gas grill, remove the grates and set them aside. Adjust the burners to high heat for 10 minutes to preheat the grill.
- Once the grill has reached 450°F (232°C), set the skewers on the grill over high heat; cover and cook for 3 minutes. Flip the skewers, and cook for another 3 minutes. Due to melting fat that will drip into the flames, be weary of grease fires that may occur.
- Turn off the furthest burner from the skewers but maintain a grill temperature of 300-350°F (148-176°C). Cook for 20 minutes (begin checking the meat at 15 minutes, depending on your preferred level of doneness).
- Remove the skewers from the flames and let them rest for 10 minutes before carving; use a sharp knife to slice the steak thinly against the grain.
- Look for a good-quality cut with a THICK layer of fat on top; the fat provides all the flavor and moisture during grilling.
- Skewer the beef through the center of the c-shaped cut, with the fat side facing outwards; this helps the fat render and baste the meat as it cooks.
- Preheat your grill to high heat before placing the skewers on the grill to create a sear on the outside of the meat and lock in the juices.
- Once the steaks finish cooking, remove the skewers and let the meat rest for 10-15 minutes before slicing it against the grain; doing so allows the juices to redistribute throughout the meat, making it tender and juicy.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.