Tender, juicy and bursting with flavor, this Grilled Picanha with Charred Sweet Potatoes and Chimichurri is an easy crowd-pleaser for a backyard cookout or a rustic camping meal.
What is Picanha?
Also called sirloin cap or coulotte, picanha is a flavorful and affordable cut of beef prized for its pronounced beefiness and distinctive fat cap. Widely popular in South America—especially Brazil and Argentina—picanha has become increasingly available in North American and European markets. The cut is not as velvety tender as a filet mignon or ribeye, but it rewards simple preparation with a deeply savory taste and an exceptionally juicy bite when the fat cap is rendered properly.
I remember finding picanha at a small grocery on the outskirts of Oradea, Romania and grilling it over a wood fire at my in-laws’ cottage. That simple approach—high heat, a good fat cap and minimal seasoning—produced spectacular results.
What to Look for When Buying Picanha
Choosing a high-quality picanha will directly affect your final dish. Keep these points in mind when selecting your cut:
- Appearance: Picanha is typically triangular in shape. Look for an even thickness so the meat cooks uniformly. An even fat cap is a good sign; aim for around 3/4-inch if possible, trimming a little if the cap is exceptionally thick.
- Thickness: If available, buy the whole picanha and slice it yourself to control steak thickness. If pre-cut steaks are your only option, choose cuts about 1.5 to 2 inches thick so you can develop a pronounced crust without overcooking the center.
- Fat Cap: The fat cap is what makes picanha special. Seek a firm, creamy-white cap that covers the top of the meat evenly—this fat will render during grilling and baste the steak, adding moisture and flavor.
Keep It Simple with Seasoning
Traditional picanha often needs only coarse salt to let the beef shine. If you prefer a spice rub, choose flavors that complement the chimichurri—herb-forward, garlicky and slightly smoky notes work best. Over-seasoning can mask the cut’s natural character, so err on the side of restraint.
What to Serve with Grilled Picanha
Chimichurri is a classic partner for grilled picanha and pairs beautifully with vegetables. For this meal I serve charred sweet potatoes alongside grilled zucchini and red peppers. A good chimichurri balances oil and acid—extra-virgin olive oil with red-wine vinegar—plus herbs, shallot, garlic, oregano and a touch of crushed chili for heat. Smoked paprika adds color and a subtle smokiness. Fresh mint can brighten the sauce as well if you have it on hand.
For a slightly looser texture and milder vinegar presence, some cooks dissolve salt in a bit of hot water before combining ingredients; this thins and loosens the chimichurri so it coats meat and vegetables more evenly. Whether or not to add that extra step depends on the dish and personal preference.
Blended or Hand-Chopped?
Chimichurri can be made in a food processor, but hand-chopping yields a superior texture and keeps the flavors distinct. Taking a few extra minutes to finely chop herbs, shallot and garlic by hand preserves the sauce’s fresh, herbaceous character and reinforces the rustic appeal of the dish.
Grilled Picanha with Charred Sweet Potatoes and Chimichurri
Tender, juicy and bursting with flavor, this Grilled Picanha with Charred Sweet Potatoes and Chimichurri will be a hit at your next cookout.
Ingredients
For the Chimichurri:
- 1/4 cup extra-virgin olive oil
- 1/4 cup red-wine vinegar
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh cilantro
- 1 small shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1 tsp dried oregano
- 1 tsp crushed red pepper flakes
- 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp smoked paprika
- 1/4 tsp freshly-cracked black pepper
For the Picanha and Sweet Potatoes:
- 4 medium sweet potatoes
- 2 large zucchini, sliced into 1/4-inch discs
- 2 large red bell peppers, halved and seeded
- Extra-virgin olive oil
- Kosher salt and freshly-cracked black pepper, to taste
- 2 pounds picanha (top sirloin cap-on)
Instructions
For the Chimichurri:
- Combine all chimichurri ingredients in a bowl and mix well. Taste and adjust seasoning with salt, pepper and vinegar as needed. Cover and leave at room temperature until ready to serve.
For the Picanha and Sweet Potatoes:
- If using a pellet grill such as a Traeger, preheat to 500°F. For charcoal or gas, set up a direct high-heat zone.
- Place the sweet potatoes on the hottest part of the grill. Turn regularly and cook until the skins are well charred and the flesh is fork-tender, about 45 minutes depending on size. Transfer to a bowl and cover with foil to keep warm.
- Drizzle zucchini with olive oil and season with salt and pepper. Grill until grill marks form, about 4 minutes per side. Transfer to a platter and cover with foil.
- Grill the red peppers skin-side down until charred, about 6 minutes. Transfer to a bowl and cover to steam for a few minutes, which makes peeling easier. Remove the charred skin, slice or leave whole as preferred, and keep warm with the zucchini.
- Slice the picanha into 1.5-inch steaks following the grain. Season generously with coarse salt and grill over direct heat until grill marks form, about 4 minutes per side. Cook until the thickest portion reaches about 135°F for a medium center, then transfer to a board and rest for 8 minutes. Slice against the grain and serve with chimichurri and the grilled vegetables.