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Flavorful Brazilian Picanha Steak Recipe with Easy Chimichurri and Farofa

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A vibrant and authentic Brazilian picanha steak recipe featuring a juicy, tender cut with a crispy fat cap, served alongside fresh chimichurri sauce and nutty farofa. Perfect for weekend dinners or entertaining with simple ingredients and bold flavors.

Ingredients

Scale
  • 2 to 2.5 pounds (900g to 1.1kg) picanha cut, with fat cap intact
  • Coarse sea salt or kosher salt, to season the steak generously
  • 2 tablespoons olive oil (extra virgin recommended)
  • 1 cup packed fresh parsley, finely chopped
  • ½ cup packed fresh cilantro, chopped
  • 4 cloves garlic, minced (divided between chimichurri and farofa)
  • 3 tablespoons red wine vinegar
  • ½ teaspoon red pepper flakes (adjust to taste)
  • Juice of half a lemon (freshly squeezed)
  • 1 cup toasted cassava flour (farofa)
  • 2 tablespoons unsalted butter
  • ½ small onion, finely diced
  • Freshly ground black pepper, to taste

Instructions

  1. Remove the picanha from the fridge about 30 minutes before cooking to let it come to room temperature.
  2. Score the fat cap in a crosshatch pattern, being careful not to cut into the meat.
  3. Generously season the steak on all sides with coarse sea salt and freshly ground black pepper. Let it rest while preparing chimichurri.
  4. Make the chimichurri: In a medium bowl, combine minced garlic, chopped parsley, cilantro, red wine vinegar, lemon juice, red pepper flakes, and 2 tablespoons olive oil. Stir well and season with salt and pepper. Set aside.
  5. Toast the farofa: In a skillet over medium heat, melt butter. Add minced garlic and diced onion, sauté until soft and fragrant (3-4 minutes). Stir in cassava flour and toast, stirring frequently, until light golden brown and nutty (5-7 minutes). Remove from heat and season with salt.
  6. Heat a cast iron skillet or grill pan over medium-high heat until very hot (about 5 minutes). Place the steak fat-side down first to render fat and crisp the cap. Cook for about 5 minutes, then flip and sear the meat side for another 4-5 minutes for medium-rare (adjust time for thickness). Use a meat thermometer to check for 130°F (54°C).
  7. Transfer the steak to a cutting board and loosely tent with foil. Let rest for at least 10 minutes.
  8. Slice the steak against the grain into thin strips. Serve with farofa and chimichurri sauce, garnished with extra fresh parsley if desired.

Notes

Let the steak rest at room temperature before cooking for even cooking. Score the fat cap to render fat evenly and crisp it up. Use coarse salt for a savory crust. Rest the steak after cooking to retain juices. Use a meat thermometer for perfect medium-rare. Chimichurri tastes better after resting for 20 minutes or more. Farofa can be stored separately and reheated lightly before serving.

Nutrition

Keywords: Brazilian picanha steak, chimichurri, farofa, grilled steak, Brazilian cuisine, steak recipe, easy steak dinner, gluten-free steak

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