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Sliced smoked picanha roast topped with red cilantro chimichurri sauce on a black oval plate

Smoked Picanha Roast with Red Cilantro Chimichurri

This smoked picanha takes a whole Brazilian sirloin cap, scores the fat cap, and smokes it at 300°F to 130°F for medium-rare. A bright red cilantro chimichurri with charred red bell pepper finishes the sliced roast.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 2 hours
Servings: 5 people
Course: Main Course
Cuisine: American, BBQ, Brazilian
Ingredients Equipment Method Notes

Ingredients
  

The Roast
  • 1 whole picanha roast 3-4 pounds
  • 2 tbsp olive oil
Seasoning
  • 2-3 tbsp Montreal Steak Seasoning or your favorite steak seasoning
Red Cilantro Chimichurri
  • 1 red bell pepper charred, seeded, and finely diced
  • 1 cup fresh cilantro, finely chopped
  • 3-4 cloves garlic, minced
  • 2 tbsp red wine vinegar
  • 1/2 tsp smoked paprika
  • 1/2 tsp red pepper flakes optional
  • 1/2 cup olive oil
  • 1 tsp kosher salt
  • 1/4 tsp black pepper

Equipment

  • Smoker (pellet, charcoal, or offset)
  • Instant-Read Thermometer
  • Sharp Slicing Knife
  • Mixing Bowl

Method
 

Season & Smoke
  1. Score the fat cap of the picanha in a crosshatch pattern, being careful not to cut into the meat.
  2. Coat the roast with olive oil and season generously with Montreal Steak Seasoning or your favorite steak seasoning.
  3. Preheat your smoker to 300°F. Place the picanha on the smoker with the fat cap facing up and cook until it reaches an internal temperature of 130°F for medium-rare.
Chimichurri & Serve
  1. While the picanha cooks, make the chimichurri. Char the red bell pepper over direct heat until lightly blistered, then remove the seeds and finely dice it. In a bowl, combine the diced bell pepper, cilantro, garlic, red wine vinegar, smoked paprika, red pepper flakes, olive oil, salt, and black pepper. Mix well and let sit while the picanha finishes cooking.
  2. Remove the picanha from the smoker and let it rest for 10 minutes.
  3. Slice against the grain and serve topped with the red cilantro chimichurri.

Notes

Score the Fat Cap: Crosshatch the fat cap without cutting into the meat. This helps the fat render and lets the seasoning grip the surface for a caramelized crust.
Pull at 130°F for Medium-Rare: Use the steak temperature guide as a reference. Rare is 120-125°F, medium-rare 130-135°F, medium 140-145°F, medium-well 150-155°F, and well done 160°F and up. Pull at 130°F and rest, since carryover raises the temperature during the rest.
Char the Pepper: Charring the red bell pepper over direct heat until blistered adds a subtle smoky sweetness that works well with the smoked beef.
Slice Against the Grain: Picanha has a prominent grain. Find the direction of the fibers and slice across them, about half an inch thick, for tender slices.
Timing Is an Estimate: A 3-4 pound picanha at 300°F reaches 130°F in roughly 1 to 1.5 hours. Cook to temperature, not the clock.

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