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Picanha Steak With Chimichurri Sauce

30 Minutes
6 Servings
15 Ingredients


A hearty meal as well as a stunning addition to the table, this picanha recipe lets you enjoy Brazil's most famous cut with lentils and chimichurri sauce.


1. Steak: Rub the meat all over with oil and season well with salt and pepper. Set aside for 10 min.

2. Sauce: Mix the ingredients and set aside.

3. To complete: Rapidly seal the meaty side of the steak over hot coals. Turn so the fatty side faces down.

4. Raise the grill and braai until the fatty layer is crisp, most of the fat has been rendered and the meat is cooked to the desired degree of doneness.

5. Leave to rest for 10 min. so the juices can be reabsorbed, then slice.

Nutritional Information

Not Available


For the steak:

  • 1 whole picanha steak; about 2 kg
  • Salt and pepper
  • Chimichurri Sauce
  • Small bunch of parsley, leaves only; finely chopped
  • 2–3 chillies; seeded and chopped
  • 15 ml dried oregano
  • 5 ml paprika
  • 125 ml olive oil
  • 60 ml red wine
  • Vinegar



  • Matchstick chips with mayonnaise
  • Chopped gherkins
  • A salad of rocket, tomato and onion