Picanha Beef Cut with Chimichurri Sauce

Have you tried a picanha beef cut? If not, you need to add this one to your list!

If you are after something a little bit different this dish is perfect for entertaining or a special dinner. And, I guarantee that you will love it.

This is a super quick roast of really tasty and tender meat, that needs little preparation.

My advice? Get a piece of this beef and get a knife and fork ready for heaven on a plate!

Bon appétit! 

Why you will love this dish

If you love to entertain this recipe is great as a hot roast dinner with potatoes and vegetables, or more casually served warm with the chimichurri sauce and a selection of salads. Either way, you won't be slaving in a hot kitchen because the cooking time is much shorter than for traditional roasts.

I do prefer my beef to be medium rare, but I know that some people prefer their meat more cooked through. I've included instructions to cook the beef to your liking.

About this beef cut

I love the fact that different countries have different ways of butchering meat. Of course, I have a pretty good knowledge of UK cuts, but all of that went out of the window when I moved to France.

I soon realised that many cuts were different and included bavette and onglet, which really had to be tried to be appreciated, even if the equivalent to brisket was nowhere to be seen! Now I get quite excited when I find a new cut that I've never heard of!

So what is a picanha beef cut? This is one of the most popular cuts in Brazil and, although you won't find this in the local supermarket, most butchers will be able to provide it.

This cut is the top part of the rump, also known as rump cap, (sirloin cap, or culotte in French). It's typically a small piece of about a kilogramme in weight, because the idea is to only use the part that is underused as a muscle. This means that it is meltingly tender and really juicy, thanks to the thick layer of fat on the top.

It's typically a crescent shape and can be roasted whole and cut into steaks or slices after cooking. It can also be cut into steaks first.

🥘 Ingredients

• Picanha joint - Typically it will weigh around 1kg or 2 lbs. If it weighs a lot more than this it won't be as tender.
• Seasoning - I prefer to keep this really simple with just salt and pepper.
• Onion - this acts as a trivet to raise the meat away from the roasting dish and is delicious served with the beef or used to make a gravy if you are having a traditional roast.
• For the chimichurri sauce you will need fresh flat leaf parsley, garlic, fresh oregano, extra virgin olive oil and chilli flakes

🔪 Instructions

Remove the joint from the fridge at least 30 minutes before you want to cook it so that the oven can get to work straightaway.

Preheat the oven to 220C/475F/200FAN/Gas9.

Remove any excess moisture by patting the joint all over with kitchen paper.

Score the fat on the joint in a criss cross pattern. This will encourage the fat to render down further in the oven.

Place the meat, fat side down in a large frying pan or skillet and cook over a medium heat for about 5 minutes, until all the fat has a golden colour.

Turn the meat over and sear the bottom and sides for a few minutes.

⏲️ Cooking time

Peel and slice a large onion into rings about 1cm in width.

Lay the slices on a heavy based roasting tin and place the joint of meat on top. Season with salt and pepper.

Cook at 220C/475F/200FAN/Gas9 for 20 minutes then reduce to 190C/375F/170FAN/Gas5 for 15 minutes per pound or 500g. For this weight this equates to about 30 minutes. Check at 25 minutes that it is around 55C/130F internal temperature for medium rare.

If you prefer the meat to be rare aim for 50C/120F, 60C/140F for medium and 65C/150F for well done.

While the meat is cooking make the chimichurri sauce.

It's really simple. Chop the parsley, including the stalks. and crush or mince the garlic. Strip the leaves from the oregano stems and chop.

Combine all of the ingredients together to make the chimichurri sauce.

When the meat is cooked to your liking place it on a carving tray and cover loosely with foil.

Allow it to rest for 15 minutes before carving into thick slices.

FAQs

Serve this picanha beef cut with the chimichurri sauce on the side and a pile of roasted onions.

Let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais.

More fab roast dishes to try

• Slow Roast Lamb Shoulder
• Chateaubriand
• Roast Rack of Pork - How to Prepare and Cook
• Tuscan Roast Pork
• Roast Chicken with Tarragon and Lemon
• Lamb Kleftiko

📋 Recipe

Picanha Beef Cut with Chimichurri Sauce

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Amanda

How to prepare and cook and picanha beef joint and serve with a tangy chimichurri sauce.

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 50 mins

Total Time 1 hr

Course Main Course

Cuisine South American, Spanish

Servings 4

Calories 554 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 1 kg picanha of beef
• 1 onion
• 1 teaspoon sea salt
• ½ teaspoon black pepper

For the chimichurri sauce

• 50 g parsley fresh, chopped
• 3 cloves garlic
• 1 tablespoon oregano fresh, chopped
• 100 ml extra virgin olive oil
• 2 tablespoon red wine vinegar
• 1 teaspoon sea salt
• ½ teaspoon pepper
• ½ teaspoon chilli flakes
• 3 tablespoon lemon juice

Instructions

 

• Preheat the oven to 220C/475F/200FAN/Gas9.
• Remove any excess moisture by patting the joint all over with kitchen paper then score the fat on the joint in a criss cross pattern.
• Place the meat, fat side down in a large frying pan or skillet and cook over a medium heat for about 5 minutes until all the fat has a golden colour.
• Turn the meat over and sear the bottom and sides for a few minutes.
• Peel and slice a large onion into rings about 1cm in width and lay the slices on a heavy based roasting tin with the meat on top. Season with salt and pepper.
• Cook at 220C/475F/200FAN/Gas9 for 20 minutes then reduce to 190C/375F/170FAN/Gas5 for 15 minutes per pound or 500g. For this weight, this equates to about 30 minutes. Check at 25 minutes that it is around 55C internal temperature for medium rare.
• Chop the parsley, including the stalks. and crush or mince the garlic. Strip the leaves from the oregano stems and chop.
• Combine all of the ingredients together to make the chimichurri sauce.
• Allow the meat to rest for 15 minutes before carving into thick slices.

Nutrition Facts

Picanha Beef Cut with Chimichurri Sauce

Amount Per Serving

Calories 554 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 6g38%

Polyunsaturated Fat 3g

Monounsaturated Fat 22g

Cholesterol 138mg46%

Sodium 1322mg57%

Potassium 1003mg29%

Carbohydrates 6g2%

Fiber 2g8%

Sugar 2g2%

Protein 55g110%

Vitamin A 1153IU23%

Vitamin C 24mg29%

Calcium 103mg10%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

Disclaimer:

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

Please refer to the post for detailed recipe instructions.

Keyword chimichurri, picanha

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