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Flavorful Brazilian Churrasco Picanha Steak Recipe with Chimichurri and Farofa Guide

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This recipe brings authentic Brazilian churrasco picanha steak to your backyard, paired with fresh chimichurri and crunchy farofa for a smoky, juicy, and flavor-packed meal.

Ingredients

Scale
  • 2 to 2.5 pounds picanha steak with fat cap intact
  • Coarse sea salt (Maldon or similar flaky salt) for seasoning
  • 4 cloves garlic, finely minced
  • 1 cup fresh parsley, finely chopped
  • 2 tablespoons fresh oregano, chopped
  • 3 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon red pepper flakes (optional)
  • Juice of half a lemon
  • Farofa: 1 cup toasted cassava flour (farinha de mandioca)
  • 2 tablespoons unsalted butter
  • 1 small onion, finely diced
  • 1/4 cup chopped toasted cashews or peanuts
  • Salt and pepper to taste
  • Optional: fresh cilantro for chimichurri variation or almonds instead of nuts in farofa

Instructions

  1. Take picanha out of the fridge about 30 minutes before cooking to come to room temperature. Pat dry with paper towels. Score the fat cap lightly in a crosshatch pattern.
  2. Season generously with coarse sea salt on both fat and meat sides. Let sit for 10 minutes.
  3. Make chimichurri by combining minced garlic, parsley, oregano, red pepper flakes, red wine vinegar, lemon juice, and olive oil in a bowl. Season with salt to taste and let sit at room temperature for at least 15 minutes.
  4. Toast farofa ingredients: heat butter in skillet over medium heat, cook diced onions until translucent (~4 minutes), stir in toasted nuts until fragrant, gradually add cassava flour stirring constantly until golden (~5 minutes). Season with salt and pepper and set aside.
  5. Preheat grill to high heat (~450°F). Place steak fat-side down first and cook 5-7 minutes until fat is crisp and golden. Flip and grill meat side for 7-8 minutes for medium-rare (internal temp 130-135°F). Adjust time for preferred doneness.
  6. Remove steak from grill and tent loosely with foil. Rest for 10 minutes.
  7. Slice steak thinly against the grain. Serve with chimichurri and farofa.

Notes

Keep the fat cap on the picanha for juiciness and flavor. Score the fat lightly to help render it. Use a meat thermometer to check doneness. Let the steak rest before slicing to keep juices locked in. Make chimichurri ahead to develop flavors. Toast farofa slowly to avoid burning. If flare-ups occur on grill, move steak to cooler spot.

Nutrition

Keywords: Brazilian churrasco, picanha steak, chimichurri, farofa, Brazilian barbecue, grilled steak, smoky steak, Brazilian recipe

Find it online: https://gleefulfork.com/flavorful-brazilian-churrasco-picanha-steak-recipe-with-chimichurri-and-farofa-guide/