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Picanha with chimichurri

Picanha with Chimichurri

07/16/2025|by Jason Klein

The bold simplicity of flame-grilled beef meets herbaceous punch in this standout recipe: Picanha with Chimichurri. Chef Johan Magnusson of Big Swede BBQ brings his signature style to this Brazilian classic, turning a steakhouse favorite into a backyard essential. Using TrueFlame’s powerful grilling precision, the dish highlights rich, buttery picanha steak with its natural fat cap seared to perfection. Every slice is served with a vibrant chimichurri, loaded with fresh cilantro, parsley, garlic, and a kick of lime.

This cut, often overlooked in American kitchens, is prized in South America for its juicy interior and crispy edge. The key is high heat, a steady hand, and proper rest—then slicing against the grain to maximize tenderness. With its deep flavor and eye-catching presentation, it’s an ideal pick for weekend grilling or feeding a crowd without complicating your prep. A little salt, a solid fire, and a no-fuss chimichurri are all it takes to let the meat shine.

The chimichurri sauce is more than a garnish—it is a bright counterpoint to the char. Layered with depth from shallot and garlic and finished with a touch of vinegar and Big Swede BBQ's Texas Boost rub, the result is a sauce that brings out the best in every bite. Spoon it over sliced picanha fresh off the grill, or serve it on the side for dipping.

For more food inspiration, follow our Brand Ambassador Johan Magnusson of Big Swede BBQ on social media and check out his full lineup of award-winning rubs and cookbooks 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 TrueFlame 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