Flavorful Brazilian Picanha Steak Recipe with Easy Chimichurri and Farofa

“You know that feeling when a simple smell takes you somewhere completely unexpected?” That happened to me last summer, standing outside a little Brazilian steakhouse in my neighborhood. The sizzle of meat on the grill was unmistakable, but what really got me was this rich, smoky aroma that seemed to wrap itself around everyone nearby. I wasn’t even planning to eat out that night, but I found myself pulled in, watching the chef expertly slice a beautiful cut of beef—picanha, if I remember right.

Honestly, I was a bit clueless about Brazilian cuts back then. I mean, I’d heard of churrasco, but picanha? Never really thought about it. The chef, a cheerful man named Carlos, shared some tips with me while flipping the steak. He said it’s all about respecting the fat cap and letting the meat speak for itself. That cracked bowl of chimichurri sauce he served alongside? Game changer. It was fresh, tangy, and just the right kick to balance the richness.

Fast forward a few weeks, I tried recreating that magic in my own kitchen—fumbled a bit, made a mess with the farofa (more on that later), but eventually nailed a version that’s become my go-to for weekend dinners. Maybe you’ve been there too, chasing that perfect bite that brings back a whole story. This flavorful Brazilian picanha steak with easy chimichurri and farofa is exactly that kind of recipe. It’s honest, vibrant, and surprisingly simple once you get the hang of it.

Why You’ll Love This Recipe

Having tested this flavorful Brazilian picanha steak recipe multiple times, I can say it’s a winner for both beginners and seasoned cooks alike. The balance between the juicy, tender meat and the zesty chimichurri is just right, and the farofa adds this delightful crunch that you’ll want to eat by the handful.

• Quick & Easy: Ready in under an hour, making it perfect for busy weeknights or those spontaneous dinner plans.
• Simple Ingredients: You probably already have most items in your pantry, and the fresh herbs bring the flavors alive without fuss.
• Perfect for Entertaining: Whether it’s a casual weekend BBQ or a small dinner party, this recipe impresses without stress.
• Crowd-Pleaser: Family and friends keep asking for seconds, thanks to the robust and authentic flavors.
• Unbelievably Delicious: The juicy picanha cut with its fat cap locks in flavor, while the chimichurri adds brightness and the farofa gives texture.

What sets this recipe apart? It’s the respect for tradition combined with simple, accessible techniques—like searing the picanha to medium-rare perfection and blending a chimichurri that’s fresh but not overpowering. Plus, the farofa here isn’t just an afterthought; it’s toasted cassava flour with a bit of garlic and butter, giving each bite a nutty, earthy crunch that ties everything together beautifully.

So yeah, this isn’t just any steak dinner—it’s a little trip to Brazil without leaving your kitchen, and honestly, it’s one of those recipes I keep coming back to because it just feels right.

What Ingredients You Will Need

This flavorful Brazilian picanha steak recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples or fresh herbs you can easily find at your local market.

• Picanha Steak: 2 to 2.5 pounds (900g to 1.1kg) picanha cut, with fat cap intact (look for a well-marbled piece for best results)
• Salt: Coarse sea salt or kosher salt, to season the steak generously
• Olive Oil: 2 tablespoons (use extra virgin for more flavor in chimichurri)
• Fresh Parsley: 1 cup packed, finely chopped (the star herb in chimichurri)
• Fresh Cilantro: ½ cup packed, chopped (adds a bright, slightly citrusy note)
• Garlic: 4 cloves, minced (divided between chimichurri and farofa)
• Red Wine Vinegar: 3 tablespoons (balances the richness with acidity)
• Red Pepper Flakes: ½ teaspoon (adjust for your heat preference)
• Lemon Juice: Juice of half a lemon (freshly squeezed)
• Farofa: 1 cup toasted cassava flour (you can find this at Latin markets or online; it’s worth the hunt)
• Unsalted Butter: 2 tablespoons (for toasting the farofa and adding richness)
• Onion: ½ small, finely diced (for the farofa, adds sweetness)
• Black Pepper: Freshly ground, to taste

Ingredient tips: For the best picanha, look for a piece with a thick fat cap—this is what keeps the meat juicy and flavorful during cooking. If you can’t find picanha, a sirloin cap or rump cap can work as a substitute, but the authentic experience is worth seeking out the real thing.

For chimichurri, fresh herbs make a huge difference. I recommend grabbing parsley and cilantro from a trusted local market or organic section for the brightest flavor. And about the farofa: if cassava flour isn’t available, some people use toasted breadcrumbs as a last resort, but it’s not quite the same.

Equipment Needed

• Cast Iron Skillet or Grill Pan: For searing the picanha steak to get that perfect crust. Cast iron holds heat well and gives a nice sear.
• Sharp Chef’s Knife: Essential for trimming and slicing the steak cleanly against the grain.
• Mixing Bowls: One medium bowl for chimichurri and one small for farofa prep.
• Wooden Spoon or Silicone Spatula: For stirring the farofa gently without scratching your pan.
• Meat Thermometer: Optional but highly recommended to ensure the steak is cooked to your preferred doneness (medium-rare is ideal here).
• Cutting Board: Preferably wood, to maintain knife sharpness and provide a sturdy slicing surface.
• Small Strainer or Sieve: Handy for rinsing herbs and draining any excess liquid in chimichurri prep.

If you don’t have a cast iron skillet, a heavy-bottomed stainless steel pan works too, but you might miss out on some of that deep crust flavor. For budget-friendly options, look for secondhand pans or consider a grill pan that fits your stovetop. Remember to season and care for your cast iron regularly—it can last decades if you treat it right!

Preparation Method

1. Prepare the Steak: Remove the picanha from the fridge about 30 minutes before cooking to let it come to room temperature. This helps it cook evenly. Using your sharp knife, score the fat cap in a crosshatch pattern, being careful not to cut into the meat itself.
2. Season: Generously season the steak on all sides with coarse sea salt and freshly ground black pepper. Don’t be shy here; the salt helps form a savory crust during searing. Let it rest while you prepare the chimichurri.
3. Make the Chimichurri: In a medium bowl, combine the minced garlic, chopped parsley, cilantro, red wine vinegar, lemon juice, red pepper flakes, and 2 tablespoons olive oil. Stir well and season with a pinch of salt and pepper. Set aside to let the flavors meld while you cook the steak.
4. Toast the Farofa: In a skillet over medium heat, melt the butter. Add the minced garlic and diced onion, sautéing until soft and fragrant (about 3-4 minutes). Stir in the cassava flour and toast, stirring frequently, until the farofa turns a light golden brown and smells nutty (around 5-7 minutes). Remove from heat and season with a pinch of salt.
5. Sear the Picanha: Heat your cast iron skillet or grill pan over medium-high heat until very hot—this can take 5 minutes or more. Place the steak fat-side down first to render some fat and crisp up the cap. Cook for about 5 minutes, then flip and sear the meat side for another 4-5 minutes for medium-rare (adjust timing for thicker cuts or preferred doneness). Use a meat thermometer to check for 130°F (54°C) for medium-rare.
6. Rest the Steak: Transfer the picanha to a cutting board and loosely tent with foil. Let it rest for at least 10 minutes. This step is key for juicy steak—cutting too soon lets all those flavorful juices run out.
7. Slice & Serve: Slice the steak against the grain into thin strips. Plate the steak alongside a generous spoonful of farofa and a drizzle or side of chimichurri sauce. Garnish with extra fresh parsley if you like.

Pro tip: While searing, if the fat renders too quickly and starts to burn, lower the heat slightly and carefully tilt the pan to spoon out excess fat. This prevents bitterness and smoke. Also, don’t skip resting – I once sliced too soon and ended up with a dry, sad steak. Lesson learned the hard way!

Cooking Tips & Techniques

Getting this flavorful Brazilian picanha steak just right takes a few tricks I picked up over time. First, the fat cap is your best friend. It’s what keeps the meat moist and delivers that buttery finish. Don’t trim it off! Scoring it helps render the fat evenly and crisps it up beautifully.

When seasoning, coarse salt is your go-to because it sticks to the meat and forms a crust without drawing out too much moisture. I find kosher or sea salt works best here. And don’t skimp on the seasoning—it’s a simple cut, so every bit of flavor counts.

For the chimichurri, chop your herbs finely but not to mush. You want that fresh, slightly coarse texture that makes each bite interesting. Let it rest at least 20 minutes before serving to marry the flavors.

A common mistake is overcooking the picanha. Medium-rare is ideal to keep it tender and juicy. Use a meat thermometer if you’re unsure—trust me, it’s worth the investment. If you don’t have one, a good rule is about 5-6 minutes per side on medium-high heat for a 2-pound cut, but thickness varies.

Multitasking tip: While the steak rests, use that time to finish the farofa and plate your sides. I usually prep chimichurri first so it’s ready to go, then focus on the steak and farofa.

Finally, slicing against the grain makes all the difference. Cutting with the grain gives you stringy, tough bites, and nobody wants that after all this effort.

Variations & Adaptations

• Dietary Tweaks: For a lower-fat version, trim some of the fat cap but keep enough to retain flavor. You can swap butter in farofa for olive oil to keep it dairy-free.
• Seasonal Twist: In warmer months, add cherry tomatoes and diced red bell pepper to your chimichurri for a fresh pop. During winter, mix in roasted garlic for a deeper, mellow flavor.
• Flavor Boost: Try adding smoked paprika or cumin to the farofa for an earthy touch. Some people like a dash of cayenne in chimichurri for extra heat.
• Cooking Method: If you don’t have a skillet or grill pan, the steak can be cooked on an outdoor grill over direct heat, fat side first. Just watch the flames to avoid flare-ups from the fat drippings.
• Personal Favorite: I once swapped parsley in the chimichurri with fresh mint for a slightly unexpected but refreshing flavor—totally worth a try if you like experimenting.

Serving & Storage Suggestions

This picanha steak shines served warm, straight off the skillet, so plan to slice and serve quickly after resting. A rustic wooden board and simple plating with chimichurri and farofa on the side make for a beautiful presentation. Pair with a crisp salad or grilled vegetables for balance.

Leftovers keep well in the fridge for up to 3 days, wrapped tightly to prevent drying out. Reheat gently in a skillet over low heat to preserve juiciness—microwaving tends to toughen the meat.

Farofa can be stored separately in an airtight container at room temperature and lightly reheated in a pan before serving. Chimichurri tastes even better the next day as the flavors meld, so feel free to make it ahead.

As the steak rests or leftovers sit, the flavors continue to mellow and deepen, making this one of those dishes that’s just as good the next day, if not better.

Nutritional Information & Benefits

This flavorful Brazilian picanha steak meal offers a satisfying balance of protein, healthy fats, and fiber. A 6-ounce (170g) serving of picanha steak provides approximately 420 calories, 35 grams of protein, and 30 grams of fat, primarily from the flavorful fat cap, which contains monounsaturated fats beneficial for heart health.

The chimichurri sauce adds antioxidants and vitamins from fresh parsley, cilantro, and garlic, known for their anti-inflammatory properties. Farofa, made from cassava flour, is gluten-free and a good source of resistant starch, which supports digestion.

Keep in mind this recipe is naturally gluten-free and low in carbs if you moderate the farofa portion. It’s a balanced meal that satisfies cravings without relying on heavy carbs or processed ingredients.

Conclusion

If you’re looking to bring a taste of Brazil to your table, this flavorful Brazilian picanha steak with easy chimichurri and farofa is a fantastic choice. It’s a dish that’s approachable yet impressive, with layers of flavor and texture that keep you coming back for more. Honestly, I love how it’s both rustic and refined, perfect for weekend dinners or special occasions without the pressure.

Feel free to tweak the chimichurri herbs or spice levels to suit your palate—this recipe is a great canvas for your own creativity. I’d love to hear how you make it your own, so don’t hesitate to share your twists or questions in the comments.

Give it a try, savor the process, and enjoy the delicious results. Here’s to good food and great company!

FAQs

What if I can’t find picanha steak at my local butcher?

If picanha isn’t available, look for a sirloin cap or rump cap as a substitute. The texture and flavor will be similar, though the fat cap might vary. Just follow the same cooking and seasoning steps for best results.

Can I make the chimichurri ahead of time?

Absolutely! Chimichurri tastes even better after resting for a few hours or overnight in the fridge. Just bring it back to room temperature before serving for the best flavor.

How do I know when the steak is done?

Using a meat thermometer is the most reliable method. For medium-rare, aim for an internal temperature of 130°F (54°C). If you don’t have a thermometer, timing about 5-6 minutes per side on medium-high heat usually works for a 2-pound cut.

What is farofa, and can I skip it?

Farofa is toasted cassava flour often served with Brazilian dishes for crunch and flavor. You can skip it if you prefer, but it adds a unique texture that complements the steak and chimichurri beautifully.

Is this recipe suitable for a gluten-free diet?

Yes! This entire recipe is naturally gluten-free, especially if you ensure your cassava flour is unprocessed and pure. Just double-check the labels on any packaged ingredients.

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