20 Delicious Picanha Recipes for Grilling Enthusiasts

Calling all grilling enthusiasts! If you’re on the hunt for your next culinary adventure, you’ve just hit the jackpot. Picanha, the crown jewel of Brazilian barbecue, is taking center stage in our roundup of 20 Delicious Picanha Recipes that promise to transform your backyard cookouts into a feast. From classic churrasco to innovative twists, these recipes are your ticket to grilling glory. Ready to fire up the grill? Let’s dive in!

Classic Brazilian Picanha with Garlic Butter

Bring the vibrant flavors of Brazil to your kitchen with this Classic Brazilian Picanha, perfectly paired with a rich garlic butter that melts irresistibly over each slice.

Ingredients

• 1.5 lbs picanha (Brazilian top sirloin cap), fat cap intact
• 1 tbsp coarse sea salt
• 1/2 cup unsalted butter, softened
• 4 garlic cloves, minced
• 1 tbsp fresh parsley, finely chopped
• 1 tsp lemon zest

Instructions

1. Preheat your grill to high heat (about 450°F) for direct grilling.
2. Score the fat cap of the picanha in a crosshatch pattern, being careful not to cut into the meat. Season both sides generously with 1 tbsp coarse sea salt.
3. Place the picanha fat side down on the grill. Cook for 5 minutes to render the fat, then flip and cook for another 5 minutes for medium-rare, or until desired doneness.
4. While the picanha cooks, mix 1/2 cup softened butter, 4 minced garlic cloves, 1 tbsp chopped parsley, and 1 tsp lemon zest in a bowl until well combined.
5. Remove the picanha from the grill and let it rest for 5 minutes. Slice against the grain and serve with a dollop of garlic butter on top.

The magic of this dish lies in the contrast between the crispy, salty fat cap and the tender, juicy meat, elevated by the aromatic garlic butter.

Tip: For an authentic Brazilian experience, serve your picanha with farofa and a fresh tomato salad.

Grilled Picanha Steak with Chimichurri Sauce

Grilled Picanha Steak with Chimichurri Sauce is a showstopper that brings the vibrant flavors of South American barbecue right to your backyard. Perfect for those who love a juicy steak with a herby, garlicky kick.

Ingredients

• 1 Picanha steak (about 2 lbs)
• 1 tbsp coarse sea salt
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 garlic cloves, minced
• 2 tbsp red wine vinegar
• 1/2 cup olive oil
• 1 tsp crushed red pepper flakes
• 1/2 tsp salt

Instructions

1. Preheat your grill to high heat (about 450°F). Season the Picanha steak evenly with 1 tbsp coarse sea salt.
2. Grill the steak for about 6 minutes per side for medium-rare, or until it reaches your desired level of doneness. Let it rest for 10 minutes before slicing.
3. While the steak rests, make the chimichurri sauce by combining 1/2 cup fresh parsley, 1/4 cup fresh cilantro, 3 minced garlic cloves, 2 tbsp red wine vinegar, 1/2 cup olive oil, 1 tsp crushed red pepper flakes, and 1/2 tsp salt in a bowl. Stir well to combine.
4. Slice the steak against the grain and serve with the chimichurri sauce drizzled on top.

The magic of this dish lies in the contrast between the rich, fatty Picanha and the bright, acidic chimichurri, creating a balance that’s hard to resist.

Tip: For an extra smoky flavor, try using a charcoal grill and adding a few wood chips to the coals.

Picanha Roast with Rosemary and Thyme

Elevate your dinner game with this succulent Picanha Roast, infused with the aromatic duo of rosemary and thyme for a flavor-packed centerpiece.

Ingredients

• 1 (2 to 3-pound) picanha roast
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• 4 garlic cloves, minced

Instructions

1. Preheat your oven to 375°F (190°C). Let the picanha roast sit at room temperature for 30 minutes before cooking.
2. In a small bowl, mix together 2 tablespoons olive oil, 1 tablespoon kosher salt, 1 teaspoon black pepper, 2 tablespoons rosemary, 2 tablespoons thyme, and 4 minced garlic cloves to create a paste.
3. Rub the herb paste all over the picanha roast, ensuring it’s evenly coated.
4. Place the roast on a rack in a roasting pan fat side up. Roast in the preheated oven for about 45 minutes to 1 hour, or until the internal temperature reaches 135°F (57°C) for medium-rare.
5. Remove the roast from the oven and let it rest for 10 minutes before slicing against the grain.

The key to this dish is the herb crust that forms a flavorful bark, while the fat cap renders down to keep the meat incredibly juicy.

Tip: For an extra crispy exterior, broil the roast for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.

Smoked Picanha with Coffee Rub

Elevate your grilling game with this Smoked Picanha featuring a bold coffee rub that brings a rich, smoky depth to this succulent cut.

Ingredients

• 1 (2-3 lb) picanha roast
• 2 tbsp finely ground coffee
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your smoker to 225°F, using wood chips of your choice for flavor.
2. In a small bowl, mix together 2 tbsp finely ground coffee, 1 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper to create the rub.
3. Rub 1 tbsp olive oil all over the picanha, then evenly coat it with the coffee rub mixture.
4. Place the picanha on the smoker fat side up. Smoke for about 2.5 to 3 hours, or until the internal temperature reaches 135°F for medium-rare.
5. Remove the picanha from the smoker and let it rest for 10 minutes before slicing against the grain.

The coffee rub not only adds a unique crust but also enhances the meat’s natural flavors with a hint of sweetness and smokiness. Perfect for impressing at your next backyard BBQ.

Tip: For an extra layer of flavor, sear the picanha on a hot grill for 1-2 minutes per side after smoking.

Picanha Skewers with Vegetables

These Picanha Skewers with Vegetables bring the vibrant flavors of Brazilian barbecue right to your backyard, perfect for those warm summer evenings.

Ingredients

• 1.5 lbs picanha steak, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a large bowl, toss the picanha cubes, bell peppers, and red onion with olive oil, salt, black pepper, garlic powder, and smoked paprika until evenly coated.
3. Thread the marinated picanha and vegetables onto skewers, alternating between meat and vegetables.
4. Grill the skewers for about 10 minutes, turning occasionally, until the picanha is medium-rare and the vegetables are slightly charred.

The smoky paprika and garlic powder create a crust on the picanha that’s irresistibly flavorful, while the skewers make for a fun and interactive meal.

Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent burning.

Picanha Sandwich with Caramelized Onions

Elevate your sandwich game with this Picanha Sandwich, featuring juicy grilled steak and sweet caramelized onions, a match made in heaven for any meat lover.

Ingredients

• 1 lb picanha steak
• 2 tbsp olive oil, divided
• 1 tsp salt
• 1 tsp black pepper
• 2 large onions, thinly sliced
• 1 tbsp butter
• 1 tsp sugar
• 4 crusty rolls, split
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard

Instructions

1. Preheat your grill to high heat. Rub the picanha with 1 tbsp olive oil, then season evenly with 1 tsp salt and 1 tsp black pepper.
2. Grill the steak for about 6 minutes per side for medium-rare, or until desired doneness. Let rest for 10 minutes before slicing against the grain.
3. While the steak rests, heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Add the onions and 1 tsp sugar, cooking for 15-20 minutes, stirring occasionally, until deeply golden and caramelized.
4. Mix 1/4 cup mayonnaise with 1 tbsp Dijon mustard. Spread this mixture on the cut sides of the rolls.
5. Layer the sliced picanha and caramelized onions on the bottom halves of the rolls, then top with the other halves.

The contrast between the rich, tender picanha and the sweet, silky onions turns this sandwich into a decadent treat that’s surprisingly simple to make.

Tip: For an extra flavor boost, lightly toast the rolls on the grill before assembling.

Picanha Tacos with Avocado Salsa

Transform your taco night with these succulent Picanha Tacos topped with a vibrant avocado salsa, a perfect blend of rich and fresh flavors.

Ingredients

• 1 lb picanha steak, fat cap on
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 8 small corn tortillas
• 1 large avocado, diced
• 1/2 cup diced red onion
• 1/4 cup chopped cilantro
• Juice of 1 lime
• 1/2 tsp salt

Instructions

1. Preheat your grill to high heat (about 450°F). While heating, rub the picanha with olive oil, then season evenly with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder.
2. Grill the picanha for about 6 minutes per side for medium-rare, or until desired doneness. Let it rest for 5 minutes before slicing against the grain into thin strips.
3. Meanwhile, in a bowl, gently mix the diced avocado, red onion, cilantro, lime juice, and 1/2 tsp salt to make the avocado salsa.
4. Warm the corn tortillas on the grill for about 30 seconds per side.
5. Assemble the tacos by placing slices of picanha on each tortilla and topping with a generous spoonful of avocado salsa.

The magic of these tacos lies in the contrast between the juicy, charred picanha and the cool, creamy salsa, making every bite a delightful experience.

Tip: For an extra layer of flavor, toast the tortillas directly on the grill grates until they’re slightly charred at the edges.

Picanha Salad with Arugula and Parmesan

Transform your dinner into a Brazilian-inspired feast with this Picanha Salad, where juicy steak meets peppery arugula and sharp Parmesan for a dish that’s as flavorful as it is colorful.

Ingredients

• 1 lb picanha steak (also known as top sirloin cap)
• 4 cups arugula
• 1/2 cup shaved Parmesan cheese
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat your grill or skillet over medium-high heat. While heating, season the picanha steak with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
2. Cook the steak for about 6 minutes per side for medium-rare, or until it reaches your desired doneness. Let it rest for 5 minutes before slicing against the grain.
3. In a large bowl, toss the arugula with 2 tbsp olive oil and 1 tbsp balsamic vinegar until lightly coated.
4. Divide the arugula among plates, top with sliced picanha, and garnish with shaved Parmesan.

The magic of this salad lies in the contrast between the rich, buttery picanha and the crisp, tangy arugula, making every bite a delightful experience.

Tip: For an extra burst of flavor, drizzle a little extra balsamic vinegar over the finished dish.

Picanha Pizza with Mozzarella and Basil

Transform your pizza night with this bold Picanha Pizza, topped with melty mozzarella and fresh basil for a Brazilian twist on a classic favorite.

Ingredients

• 1 lb pizza dough
• 1/2 lb picanha steak, thinly sliced
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh basil leaves, torn
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. On a floured surface, roll out the pizza dough to a 12-inch circle. Brush with 1 tbsp olive oil and sprinkle with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder.
3. Layer the picanha slices evenly over the dough, then top with mozzarella cheese.
4. Transfer the pizza to the preheated stone or sheet and bake for 12-15 minutes, until the crust is golden and the cheese is bubbly.
5. Remove from the oven, drizzle with the remaining 1 tbsp olive oil, and sprinkle with the remaining salt, pepper, and garlic powder. Scatter fresh basil leaves on top.

The rich, beefy flavor of picanha paired with the freshness of basil creates a pizza that’s irresistibly juicy and aromatic.

Tip: For an extra crispy crust, let your pizza stone heat in the oven for at least 30 minutes before baking.

Picanha Burger with BBQ Sauce

Transform your burger night with this Picanha Burger, topped with a homemade BBQ sauce that’s smoky, sweet, and utterly irresistible.

Ingredients

• 1 lb picanha steak, trimmed and ground
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp olive oil
• 4 brioche burger buns, toasted
• 1/2 cup ketchup
• 2 tbsp apple cider vinegar
• 2 tbsp brown sugar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 4 slices cheddar cheese
• 1/2 red onion, thinly sliced
• 1 cup arugula

Instructions

1. In a bowl, mix the ground picanha with 1 tsp salt and 1 tsp black pepper. Form into 4 patties.
2. Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook the patties for 4 minutes per side for medium-rare, or until desired doneness.
3. While the patties cook, combine 1/2 cup ketchup, 2 tbsp apple cider vinegar, 2 tbsp brown sugar, 1 tsp smoked paprika, and 1/2 tsp garlic powder in a small saucepan. Simmer for 5 minutes to thicken into BBQ sauce.
4. Place a slice of cheddar cheese on each patty during the last minute of cooking to melt.
5. Assemble the burgers on toasted brioche buns with BBQ sauce, sliced red onion, and arugula.

The picanha’s rich marbling makes these burgers exceptionally juicy, while the BBQ sauce adds a perfect balance of tang and sweetness.

Tip: For an extra flavor boost, let the patties rest for 5 minutes after cooking to lock in the juices.

Picanha Stir Fry with Bell Peppers

Transform your weeknight dinner with this vibrant Picanha Stir Fry, where succulent beef meets colorful bell peppers in a dish that’s as flavorful as it is quick to prepare.

Ingredients

• 1 lb picanha steak, thinly sliced against the grain
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup beef broth

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the picanha slices and cook for 2-3 minutes until just browned. Remove from the skillet and set aside.
2. In the same skillet, add the remaining 1 tbsp olive oil. Add the sliced bell peppers and cook for 3-4 minutes until they start to soften.
3. Stir in the minced garlic, soy sauce, sugar, salt, and black pepper. Cook for another minute until fragrant.
4. Return the picanha to the skillet, add the beef broth, and stir everything together. Cook for an additional 2-3 minutes until the beef is cooked through and the sauce has slightly thickened.

The magic of this stir fry lies in the picanha’s rich marbling, which keeps the beef incredibly tender even after quick cooking. Paired with the crisp sweetness of bell peppers, it’s a dish that promises satisfaction in every bite.

Tip: For an extra kick, add a pinch of red pepper flakes with the garlic.

Picanha Kebabs with Yogurt Dip

These Picanha Kebabs with Yogurt Dip bring a Brazilian steakhouse favorite to your backyard grill, offering a succulent and flavorful experience that’s surprisingly simple to pull off.

Ingredients

• 1.5 lbs picanha steak, cut into 1-inch cubes
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 tbsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1/2 tsp cumin
• 1/4 cup fresh cilantro, chopped
• Wooden or metal skewers

Instructions

1. In a large bowl, whisk together olive oil, minced garlic, smoked paprika, salt, and black pepper. Add picanha cubes, tossing to coat evenly. Let marinate for at least 30 minutes at room temperature.
2. Preheat grill to medium-high heat (about 400°F). Thread the marinated picanha cubes onto skewers.
3. Grill kebabs for 3-4 minutes per side for medium-rare, or until desired doneness, turning once.
4. Meanwhile, in a small bowl, mix Greek yogurt, lemon juice, cumin, and chopped cilantro to create the yogurt dip.
5. Serve the kebabs hot off the grill with the yogurt dip on the side.

The magic of these kebabs lies in the picanha’s rich fat cap, which bastes the meat as it cooks, ensuring every bite is juicy and packed with flavor.

Tip: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.

Picanha Pasta with Creamy Alfredo Sauce

Transform your pasta night with this luxurious Picanha Pasta, where tender slices of picanha meet a velvety Alfredo sauce for a dish that’s as indulgent as it is comforting.

Ingredients

• 8 oz fettuccine pasta
• 1 lb picanha steak, thinly sliced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley for garnish

Instructions

1. Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the picanha slices and sear for 2-3 minutes on each side until browned. Remove from the skillet and set aside.
3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream, bring to a simmer, and let it reduce slightly for about 2 minutes.
4. Stir in the Parmesan cheese, salt, black pepper, and red pepper flakes (if using) until the sauce is smooth and creamy.
5. Add the cooked fettuccine and seared picanha to the skillet, tossing gently to coat everything in the sauce. Cook for an additional 1-2 minutes until everything is heated through.
6. Garnish with chopped fresh parsley before serving.

The magic of this dish lies in the contrast between the rich, creamy Alfredo and the bold, beefy flavor of the picanha, making it a standout meal that’s sure to impress.

Tip: For an extra touch of elegance, finish the dish with a drizzle of truffle oil or a sprinkle of extra Parmesan cheese.

Picanha Wraps with Hummus and Greens

These Picanha Wraps with Hummus and Greens are a game-changer for your weeknight dinners, combining juicy steak with creamy hummus and fresh greens for a meal that’s both satisfying and easy to make.

Ingredients

• 1 lb picanha steak, trimmed and sliced into strips
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 4 large flour tortillas
• 1 cup hummus
• 2 cups mixed greens
• 1/2 cup sliced red onions

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season picanha strips with salt, black pepper, and garlic powder. Cook for 3-4 minutes per side until browned and cooked to your liking.
2. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side.
3. Spread 1/4 cup of hummus evenly over each tortilla. Top with mixed greens, sliced red onions, and cooked picanha strips.
4. Roll up the tortillas tightly, tucking in the sides as you go. Slice in half if desired and serve immediately.

The magic of these wraps lies in the contrast between the rich, flavorful picanha and the cool, crisp greens, all brought together by the smooth hummus. It’s a texture and flavor combo that’s hard to beat.

Tip: For an extra kick, add a drizzle of hot sauce or a sprinkle of chili flakes before rolling up your wraps.

Picanha Soup with Lentils and Carrots

Warm up your kitchen with this hearty Picanha Soup, where tender beef meets earthy lentils and sweet carrots in a comforting bowl.

Ingredients

• 1 lb picanha steak, trimmed and cubed
• 1 cup dried green lentils, rinsed
• 2 large carrots, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 6 cups beef broth
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 bay leaf

Instructions

1. Heat olive oil in a large pot over medium heat. Add picanha cubes and cook until browned on all sides, about 5 minutes.
2. Add onion and garlic to the pot, sautéing until soft, about 3 minutes.
3. Stir in carrots, lentils, beef broth, salt, black pepper, smoked paprika, and bay leaf. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 45 minutes, or until lentils are tender and picanha is cooked through.
5. Remove bay leaf before serving. Taste and adjust seasoning if necessary.

The smoky paprika and tender picanha make this soup a standout, with lentils adding a satisfying texture that’s both rustic and refined.

Tip: For an extra layer of flavor, sear the picanha in batches to avoid overcrowding the pot.

Picanha Curry with Coconut Milk

Transform your dinner routine with this rich and flavorful Picanha Curry, where succulent beef meets the creamy sweetness of coconut milk in a dish that’s as comforting as it is exotic.

Ingredients

• 1.5 lbs picanha steak, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp salt
• 1 can (13.5 oz) coconut milk
• 1 cup beef broth
• 1 tbsp brown sugar
• 1 tbsp lime juice
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add picanha cubes and sear until browned on all sides, about 5 minutes. Remove from skillet and set aside.
2. In the same skillet, add diced onion and cook until soft, about 3 minutes. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add curry powder, ground cumin, and salt to the skillet, stirring to coat the onions and garlic. Cook for 1 minute to toast the spices.
4. Pour in coconut milk and beef broth, stirring to combine. Bring to a simmer, then return the picanha to the skillet. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
5. Stir in brown sugar and lime juice, then simmer uncovered for another 5 minutes to thicken the sauce slightly.
6. Garnish with fresh cilantro before serving.

The magic of this dish lies in the picanha’s natural marbling, which keeps the beef incredibly tender while simmering in the aromatic coconut curry.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for 30 seconds before adding it to the dish.

Picanha Pie with Mushroom Gravy

Imagine tender picanha steak nestled in a flaky pie crust, all smothered in a rich mushroom gravy. This Picanha Pie is a showstopper that’s surprisingly straightforward to make at home.

Ingredients

• 1 lb picanha steak, trimmed and cubed
• 2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water
• 1 tsp salt
• 1 tbsp olive oil
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1 cup beef broth
• 1/2 tsp black pepper
• 1 tsp fresh thyme leaves

Instructions

1. Preheat oven to 375°F. In a food processor, pulse 2 cups flour, 1/2 cup butter, and 1/2 tsp salt until crumbly. Gradually add 1/4 cup ice water until dough forms. Wrap in plastic and chill for 30 minutes.
2. Heat 1 tbsp olive oil in a skillet over medium-high. Brown picanha cubes, then set aside. In the same skillet, sauté mushrooms and garlic until soft, about 5 minutes.
3. Sprinkle 1 tbsp flour over mushrooms, stir, then slowly add beef broth, 1/2 tsp salt, 1/2 tsp pepper, and thyme. Simmer until thickened, about 3 minutes. Return picanha to skillet.
4. Roll out dough on a floured surface to fit a 9-inch pie dish. Fill with picanha mixture, cover with remaining dough, seal edges, and cut slits on top.
5. Bake for 45 minutes until crust is golden. Let stand for 10 minutes before serving.

The magic of this pie lies in the picanha’s buttery texture against the earthy mushroom gravy, all encased in a perfectly crisp crust.

Tip: For an extra glossy finish, brush the crust with an egg wash before baking.

Picanha Stew with Potatoes and Carrots

Warm up your kitchen with this hearty Picanha Stew, where tender slices of beef meld with rustic potatoes and sweet carrots in a rich, savory broth.

Ingredients

• 1.5 lbs picanha steak, trimmed and cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 4 cups beef broth
• 1 lb potatoes, peeled and cubed
• 2 large carrots, peeled and sliced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 2 bay leaves
• 1 tbsp Worcestershire sauce
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add picanha cubes and sear until browned on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add onion and garlic, sautéing until soft, about 3 minutes.
3. Return the beef to the pot. Pour in beef broth, then add potatoes, carrots, salt, black pepper, smoked paprika, bay leaves, and Worcestershire sauce. Stir to combine.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, or until beef is tender and vegetables are soft.
5. Remove bay leaves. Stir in fresh parsley before serving.

The magic of this stew lies in the picanha’s rich marbling, which infuses the broth with unparalleled depth and flavor.

Tip: For an even richer stew, let it sit overnight in the fridge and reheat the next day—the flavors meld beautifully.

Picanha Fajitas with Sour Cream

Bring the vibrant flavors of Brazil to your table with these Picanha Fajitas, a sizzling twist on the classic that’s sure to impress.

Ingredients

• 1.5 lbs picanha steak, sliced into strips
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small flour tortillas
• 1/2 cup sour cream
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the picanha strips and cook for 3-4 minutes until browned. Remove from skillet and set aside.
2. In the same skillet, add the remaining 1 tbsp olive oil. Sauté the bell peppers and onion for 5 minutes until softened. Stir in the garlic, cumin, smoked paprika, salt, and black pepper, cooking for 1 minute until fragrant.
3. Return the picanha to the skillet, tossing with the vegetables and spices for 2 minutes to combine and heat through.
4. Warm the tortillas according to package instructions.
5. Serve the picanha and vegetable mixture on tortillas, topped with sour cream and garnished with fresh cilantro.

The rich, smoky spices paired with the tender picanha and cool sour cream create a balance of flavors that’s irresistibly delicious.

Tip: For an extra touch of authenticity, serve with a side of Brazilian vinaigrette salsa.

Picanha Nachos with Cheese and Jalapenos

Transform your nacho night with these indulgent Picanha Nachos, featuring juicy slices of picanha steak, melted cheese, and spicy jalapenos for a crowd-pleasing dish.

Ingredients

• 1 lb picanha steak, trimmed and sliced into thin strips
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 bag (10 oz) tortilla chips
• 2 cups shredded cheddar cheese
• 1/2 cup pickled jalapenos, sliced
• 1/4 cup fresh cilantro, chopped
• 1/2 cup sour cream (for serving)

Instructions

1. Preheat your oven to 400°F. Heat olive oil in a skillet over medium-high heat. Season picanha strips with salt, black pepper, and garlic powder. Cook for 3-4 minutes per side until browned. Set aside.
2. Spread tortilla chips on a large baking sheet. Top with cooked picanha, shredded cheddar cheese, and jalapenos.
3. Bake for 5-7 minutes, or until the cheese is fully melted and bubbly.
4. Remove from oven and sprinkle with fresh cilantro. Serve immediately with sour cream on the side.

The secret to these nachos is the picanha steak, known for its rich flavor and tender texture, making every bite unforgettable.

Tip: For an extra kick, drizzle with hot sauce or add a sprinkle of chili powder before baking.

Conclusion

We hope this roundup of 20 delicious picanha recipes has inspired your next grilling adventure! Each dish offers a unique way to enjoy this flavorful cut, perfect for sharing with family and friends. Don’t forget to try your favorites, leave a comment below, and share the love by pinning this article on Pinterest. Happy grilling!