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This grilled picanha recipe takes a whole 3-pound top sirloin cap, scores the fat in a crosshatch pattern, slices it into 1.5-inch steaks, then threads the steaks onto a large skewer in the traditional Brazilian style. The picanha cooks over open fire until it hits 120°F internal, then rests up to a perfect 130°F medium-rare while the rendered fat finishes crisping. A bright Cuban-inspired chimichurri made with parsley, cilantro, charred jalapeños, garlic, and lime gets spooned over the sliced steaks. The recipe serves 4 to 6 people in about 30 minutes total cook time and brings churrascaria-style steakhouse flavor to a backyard fire.

Why Picanha Is the King of Brazilian BBQ

The Cut Explained (Top Sirloin Cap)

Picanha comes from the top sirloin section of the cow, specifically the cap that sits on top of the larger sirloin muscle. In the United States, this cut goes by several names including top sirloin cap, sirloin cap, rump cover, or coulotte. The triangular shape, thick fat cap on one side, and concentrated beefy flavor make it a centerpiece cut in Brazilian churrascarias. Consequently, picanha delivers more flavor per pound than ribeye or strip while costing significantly less, which is a big part of why it’s exploded in popularity over the past few years.

Why the Fat Cap Matters for Flavor

The thick fat cap covering one entire side of the picanha is not trim. It is the entire reason this cut works for open-fire cooking. Specifically, the fat renders slowly as the meat cooks, basting the steak from the outside in and developing a deeply caramelized crust as the rendered fat hits the open flame. Furthermore, the fat cap insulates the meat from drying out during the high-heat cook. As a result, do not trim the fat cap before cooking. Score it instead, which lets the fat render evenly without curling the steaks.

How to Buy and Prep a Whole Picanha

What to Look for at the Butcher

A proper whole picanha weighs between 2 and 3.5 pounds and is triangular in shape with a thick fat cap covering one entire side. Anything labeled “picanha” that weighs more than 4 pounds is usually a different cut (often labeled but mis-trimmed) or includes extra muscle that should not be part of the picanha. Look for a fat cap between 3/4 inch and 1 inch thick across the surface. Costco, Brazilian and Latin American markets, and online butchers (Porter Road, Snake River Farms, ButcherBox) reliably stock proper picanha. Avoid pre-trimmed picanha with the fat cap removed — that defeats the entire purpose.

Scoring the Fat Cap for Even Rendering

Before slicing into steaks, score the fat cap in a 1-inch crosshatch pattern with a sharp knife. Cut through the fat but stop just before reaching the meat. Therefore, the scoring lines let the heat penetrate the fat layer evenly so it renders gradually throughout the cook instead of forming a thick rubbery layer that stays raw on top while the inside finishes. Moreover, the scored pattern creates a beautiful caramelized geometric finish on the outside of each steak after cooking.

The Brazilian Skewer Technique for Open Fire

Slicing Into Steaks Before Skewering

After scoring the fat cap, slice the picanha against the grain into 1.5-inch thick steaks. A 3-pound whole picanha yields about 3 steaks at this thickness. Specifically, slicing before cooking (rather than cooking the whole roast and slicing after) is the traditional Brazilian churrascaria method. The thicker individual steaks build a better crust during the open-fire cook and finish faster and more evenly than a whole roast would.

How to Thread the Steaks the Right Way

Bend each steak into a horseshoe shape with the fat cap facing outward, then thread a large skewer through both ends so the steak holds its curved position. This shape exposes maximum surface area to the fire and lets the rendered fat drip down the meat surface. As a result, every part of the steak gets basted by its own fat during the cook. Additionally, if you do not have a large Brazilian-style skewer, place one steak per smaller skewer and cook them flat on the grill grates instead.

Cooking Over Open Fire to 120°F Pull Temp

Why 120°F (Not 130°F) Is the Right Pull Temperature

Standard medium-rare beef pulls at 130°F internal temp. Picanha pulls 10°F earlier at 120°F because the thick fat cap continues to transfer heat into the meat during the rest. Specifically, the rendered fat holds its temperature significantly higher than the meat itself, so a picanha pulled at 120°F will climb to 130°F (true medium-rare) by the time it has rested 5 to 10 minutes. Therefore, pulling at the standard 130°F pushes the finished steak into medium-well territory and dries out the meat.

Managing Open Fire Heat Without Burning

Cooking over open fire means dealing with unpredictable flame and heat zones. Rotate the skewer every 2 to 3 minutes to expose all sides to the flame evenly and prevent any one face from charring before the inside finishes. Moreover, lift the skewer higher above the fire if a section of the fat cap is rendering too fast and dripping into the flames (which causes flare-ups that scorch the meat). The picanha should sit roughly 8 to 12 inches above the active flames for proper cooking — close enough to char, far enough to render gradually.

The Charred Jalapeño Chimichurri That Sets This Apart

Why This Chimichurri Uses Parsley AND Cilantro

Traditional Argentine chimichurri uses only parsley as the herb base, with dried oregano and red pepper flakes for heat. This version takes a Cuban-inspired approach by combining parsley with cilantro in a 2-to-1 ratio. As a result, the cilantro adds bright citrus notes that complement the lime juice in the sauce and create a more vibrant overall flavor that pairs differently with the picanha than a classic Argentine chimichurri would. Both versions are excellent — this one is built for a Latin-fusion palate rather than strict Argentine tradition.

Charring the Jalapeños Adds Smoky Depth

Most chimichurri recipes call for either raw chili or dried red pepper flakes for the heat element. Charring 2 fresh jalapeños directly over the open fire before dicing them does two things differently. First, the char blisters the skin and removes the sharp raw bite that fresh jalapeño can carry. Second, the smokiness from the flames absorbs into the pepper flesh, adding a third layer of complexity beyond just heat. Consequently, the charred jalapeño chimichurri tastes richer and more BBQ-appropriate than the raw-pepper version.

Step-by-Step: How to Make Open Fire Picanha

Step 1: Score the Fat Cap

Place the whole picanha roast fat-cap side up on a cutting board. Using a sharp knife, score the fat in a 1-inch crosshatch pattern. Cut through the fat layer but stop just before reaching the meat below. The scoring lets the heat penetrate the fat for even rendering during the cook.

Step 2: Slice Into Steaks

Slice the picanha against the grain into 1.5-inch thick steaks. A 3-pound roast yields about 3 steaks at this thickness. Look for the grain direction on the meat side of the roast, then cut perpendicular to those lines.

Step 3: Skewer Brazilian-Style

Bend each steak into a horseshoe shape with the fat cap facing outward. Thread a large skewer through both ends of each steak so the curved shape holds. If you do not have a large Brazilian-style skewer, place one steak per smaller skewer or cook the steaks flat on the grill grates.

Step 4: Season Generously With Salt

Season all sides of the steaks with the 2 tablespoons of coarse kosher salt. Picanha needs more salt than other steaks because of the thick fat cap that the salt also has to penetrate. Coarse-grain salt sticks better to the meat than fine table salt and creates better crust during the cook.

Step 5: Cook Over Open Fire

Position the skewer 8 to 12 inches above an open fire (a charcoal or wood fire with active flames). Rotate the skewer every 2 to 3 minutes to expose all sides to the heat evenly. Cook until the internal temperature in the thickest part of a steak reads 120°F. Total cook time is typically 15 to 20 minutes depending on flame intensity.

Step 6: Rest the Picanha

Remove the skewer from the fire and let the picanha rest for 5 to 10 minutes. The internal temperature will climb from 120°F to roughly 130°F during the rest, landing at a perfect medium-rare. The fat cap will continue to crisp from residual heat.

Step 7: Char the Jalapeños and Build the Chimichurri

While the picanha rests, char the 2 jalapeños directly over the open fire until the skin is blistered and lightly blackened on all sides. Remove from the fire, let cool briefly, then finely dice. Combine the diced jalapeños with the parsley, cilantro, minced garlic, olive oil, red wine vinegar, lime juice, kosher salt, black pepper, and red pepper flakes (if using) in a bowl. Mix well.

Step 8: Slice Against the Grain and Serve

Remove the rested steaks from the skewer and slice each one against the grain into 1/4-inch slices. Arrange on a serving platter and spoon the charred jalapeño chimichurri generously over the top. Serve immediately with extra chimichurri on the side.