grilled steak

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

1. Light a hardwood or charcoal fire in a parrilla or grill and let it burn down to glowing embers with a steady, even heat.
2. Trim any silver skin from the picanha but leave the fat cap fully intact for flavor and moisture.
3. Score the fat cap lightly in a crosshatch pattern and season generously on all sides with coarse sea salt.
4. 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.
5. 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.
6. Transfer to a wooden board and rest for 8-10 minutes, tented loosely with foil.
7. 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.