Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Servings: 4 servings | Difficulty: Medium | Cuisine: Argentine
Ingredients
- 1 whole picanha (top sirloin cap), about 1.2 kg (2.5 lbs), fat cap intact
- 2 tablespoons coarse sea salt
- 1 teaspoon freshly ground black pepper (optional)
- Hardwood charcoal or oak/quebracho wood for the fire
- Chimichurri sauce, for serving
Instructions
- Light a hardwood or charcoal fire in a parrilla or grill and let it burn down to glowing embers with a steady, even heat.
- Trim any silver skin from the picanha but leave the fat cap fully intact for flavor and moisture.
- Score the fat cap lightly in a crosshatch pattern and season generously on all sides with coarse sea salt.
- Place the picanha fat-side up on the grate over medium-hot embers and sear for about 8-10 minutes until a dark crust forms.
- Flip the meat and continue grilling, turning occasionally, for 20-25 minutes total until the internal temperature reaches 52°C (125°F) for medium-rare.
- Transfer to a wooden board and rest for 8-10 minutes, tented loosely with foil.
- Slice against the grain into thick steaks and serve with chimichurri.
Tips & Notes
- Always slice picanha against the grain to maximize tenderness.
- Never trim the fat cap before grilling — it bastes the meat as it cooks.
- Use a meat thermometer to avoid overcooking; picanha is best at medium-rare to medium.
Nutrition Notes
A protein-rich cut delivering iron, B vitamins, and flavorful fats with no added sugar or carbs.