Brazilian Style Grilled Picanha (Sirloin Cap) with Bacon Fat Chimichurri Sauce (Edit recipe)

Brazilian-style Picanha Skewers paired with Argentinian Chimichurri. Succulent, Brazilian-seasoned picanha chunks on skewers meet the zesty kick of chimichurri, creating a South American fusion that's a flavor explosion on your grill. It's carnivore paradise—succulent, seasoned, and simply irresistible!

20 minutes

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	167
Fat:	13 g
Carbohydrates:	5 g
Protein:	7 g
Cholesterol:	23 g
Sodium:	3599 mg
Fiber:	2 g
Sugars:	2 g
Calculated per serving.

by Pastured Kitchen

Serves: 4

Ingredients

Picanha

1 whole Beef Sirloin Cap
2 Tbsp Sea Salt
1 Tbsp Garlic Powder
1 Tbsp Avocado Oil

Bacon Fat Chimichurri

1 Tbsp Bacon Grease
1 bunch Flat Leaf Parsley, chopped, leaves only
1 bunch Green Onion (Scallion), chopped
1 whole Shallot, minced
4 cloves Garlic, minced
1 whole Jalapeño, minced
1 Tbsp Red Wine Vinegar
1 Tbsp Chili Flakes
1 Tbsp Avocado Oil
1 pinch Sea Salt, to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Slice Sirloin Cap across the grain to make multiple thick (about 1 1/2 - 2 inches) pieces
Season strips with coarse sea salt, garlic powder and avocado oil and slide onto skewers sideways to make a 'C' shape.
Preheat grill on HIGH.
Grill the skewers 4-5 minutes per side or until desired doneness.
Remove from grill and let rest.
Remove from skewers and slice. Serve with Chimichurri
To make the chimichurri, combine all ingredients together in a large mixing bowl until evenly incorporated.