Reverse-Seared Picanha with Chimichurri

Reversed-Seared Picanha with Chimichurri

If you are thinking what in the world is picanha, what does it taste like and how do you grill it. We have the answer with this reverse-seared picanha with Chimichurri Sauce! Picanha is a cut of beef that comes from the rump cap muscle. PIcanha steaks are really popular in Brazil, where they’re often bent in a horseshoe shape, skewered, and cooked over direct fire.


3-4 lb. picanha
Salt to taste
Big Green Egg Classic Steakhouse Seasoning


Set your EGG up for indirect cooking with the convEGGtor at 325°F/163°C.

Using a sharp knife, cut the fat layer in a cross-hatch pattern without cutting the meat. Season with salt and Big Green Egg Classic Steakhouse Seasoning. Place the picanha on the cooking grid and cook for about 40 minutes, or until the internal temperature reaches 115°F. Remove from the EGG and let rest for about 10 minutes.

Remove the convEGGtor and set your EGG for direct cooking at 500°F/260°C.

Place the picanha back on the grid and sear for one minute on each side. Remove from the EGG once the internal temperature reaches 125°F. Serve with the sauce on the side.


1½ cup of fresh chopped parsley
½ cup fresh chopped cilantro
⅛ cup fresh chopped oregano
1 shallot, minced
3 cloves garlic, minced
3 tbsp red wine vinegar
2 tbsp fresh lemon juice
¾ cup olive oil
Salt and pepper to taste


While the picanha is cooking, mix together all the ingredients for the chimichurri sauce and refrigerate.


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