Smoked Picanha Steaks with Chimichurri

This is a sliced picanha steak topped with chimichurri on a cutting board.

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5 from 1 vote

These delicious Brazillian Picanha steaks can be smoked on your Traeger or pellet grill and served with chimichurri.

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: brazilian

Servings:

Calories: 255kcal

Author: Holly Lee

Cost: $20

Equipment

Traeger Grill or other pellet grill
Meater+ or other digital meat thermometer

Ingredients

2 pound picanha roast aka top sirloin cap roast
1 tablespoon kosher salt
pepper to taste
1-2 tablespoon avocado oil or olive oil
1 batch chimichurri recipe can use store-bought if preferred

Instructions

Ignite your pellet grill and preheat it to 250°F. Prior to preparing the picanha steaks, prepare your chimichurri. Storebought can be used if preferred.
Use a cutting board to slice the picanha roast with a sharp knife into individual steaks about 1 1/2 inches thick. Slice the roast WITH the grain to create the steaks (you will slice against the grain for serving, but for creating the steaks you must slice with the grain).
Sprinkle the top of the steaks with kosher salt and some pepper. Place your meat thermometer into the thickest part of one of the steaks.
Put the steaks on the pellet grill and cook at 250° until they reach an internal temperature of 115°. At that time, remove the steaks to a platter to rest.
Turn the Traeger or pellet grill up to HIGH (450°). While it heats up, brush a little bit of avocado oil on each side of the steaks. The steaks can rest while the pellet grill heats up.
When the grill is hot, put the steaks back on in the hottest section to reverse sear and develop a nice crust. Close the Traeger lid and let the steaks cook for about 2 minutes, then flip and cook another two minutes. Repeat this, flipping every 2 minutes, until the steaks are just a few degrees below your desired doneness. For medium-rare, remove the steaks at about 130°F, as they will continue to rise a few degrees once removed from the heat.
Serve with prepared chimichurri.

Video

Notes

Note: Nutrition information is an estimate for 1/5 of the recipe and does not include eating the fat cap or adding chimichurri. You will need to calculate that based on the portion you serve yourself.

Nutrition