Smoked Picanha Steak Platter

Name: Smoked Picanha Steak Platter
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 4.8 Lb Picanha Roast; 2.6 Tbsp Coarse Kosher Salt; 7/8 Tbsp Black Pepper; 3/4 Cup Fresh Parsley; 1 3/4 Tbsp Fresh Oregano; 3 whole Garlic Cloves; 1/4 Cup Red Wine Vinegar; 3/8 Cup Olive Oil; 7/8 Tsp Red Pepper Flakes

Fat-cap Brazilian cut, coarse salt, and chimichurri for ten

Prep: 20 min
Cook: 60 min
Serves 8
Difficulty: medium

Show-stopping fat cap with smoker depth and a bright sauce

Why crews like it: Picanha is the steak that looks expensive and cooks forgiving. Sliced with chimichurri, it holds at 170°F for 30 minutes without losing character.

877Cal

70gProtein

10gCarbs

59gFat

Ingredients

4.8 Lb Picanha Roast
2.6 Tbsp Coarse Kosher Salt
7/8 Tbsp Black Pepper
3/4 Cup Fresh Parsley
1 3/4 Tbsp Fresh Oregano
3 whole Garlic Cloves
1/4 Cup Red Wine Vinegar
3/8 Cup Olive Oil
7/8 Tsp Red Pepper Flakes

Instructions

Prep picanha: Score fat cap in crosshatch without cutting into meat. Coat fat cap heavily with coarse salt and pepper. Let sit 20 minutes.
Smoke at 275°F: Smoke picanha fat-side up at 275°F until internal temp reaches 120–125°F, about 35–45 minutes.
Build chimichurri: Pulse parsley, oregano, garlic, vinegar, oil, and pepper flakes until chunky. Rest at room temp.
Sear fat cap: Sear fat-side down over direct heat at 500°F+ 4–5 minutes until fat crisps and internal hits 130°F medium-rare.
Rest and slice: Rest 10 minutes. Slice against the grain into 1/4-inch slices, keeping fat cap on each slice.
Hold at 170°F: Arrange slices on a platter, cover loosely with foil, hold at 170°F. Serve chimichurri cold on the side.
Tonight's board: Picanha platter with chimichurri, grilled limes, and farro or rice if you want starch.
Leftovers: Slice thin for steak sandwiches with chimichurri. Reheat gently at 325°F until 145°F.

Tonight's spread

Sliced picanha on a board with fat cap showing.
Chimichurri bowl and grilled limes.

Hall tips

Salt the fat cap hard—it's the flavor engine on picanha.
Slice thin; thick slices chew tough even when temp is perfect.
Chimichurri on the side keeps bright flavor; don't cook it.

Meal prep

Score fat cap lightly before salt. Smoke whole, sear, rest 10 minutes, slice. Hold sliced beef covered at 170°F with chimichurri on the side.

Leftovers

Picanha bowls with rice and black beans.
Chimichurri steak wraps with pickled onion.

smoker
grill
instant-read thermometer
slicing knife
sheet pan