Grilled Picanha Sandwich with Chimichurri

This hearty sandwich features juicy picanha, a popular beef cut in Brazil that comes from the top sirloin cap, along with ripe tomatoes, creamy avocado, and rich mayo. A drizzle of chimichurri adds a zesty, herbaceous kick to balance the steak’s richness. Slicing picanha with the grain before grilling allows you to make the final cuts against the grain after cooking, ensuring a tender bite throughout. 

What is picanha?

Picanha is a cut of beef from the top of the rump area that has a thick fat cap. It’s a popular cut in places like Brazil and Portugal and is prized for its succulent flavor and natural tenderness.

Where can you buy picanha?

Some grocery stores like Whole Foods, Walmart, or Publix sell picanha. It’s often labeled and sold as “top sirloin cap.” You can also find the cut at many Latin grocery stores or online. 

What is chimichurri?

Chimichurri is a bright, versatile herb sauce hailing from Argentina and Uruguay, that’s traditionally served with grilled meats. It’s typically made with parsley, garlic, olive oil, red wine vinegar, and chili flakes. Some specialty stores carry it pre-made but you can also very easily make it at home. 

Notes from the Food & Wine Test Kitchen

Because it’s cut from the top of the rump area, picanha has a thick fat cap. Scoring the fat cap helps the fat render more evenly while grilling. Picanha can be substituted with tri-tip or flank steak; if substituting, disregard scoring the fat cap in step 1, and adjust grilling time as needed.

Resting the steaks before slicing is one of the best techniques to ensure tender and juicy meat. It allows the juices to redistribute and the muscle fibers to relax, and the carryover cooking brings the meat to a perfect medium rare. Plus, as an extra bonus, it gives you time to prepare the rest of your sandwich toppings to streamline assembly.

This recipe yields leftover steak. You can use the extra meat for another sandwich, as a topping for a salad or grain bowl, or in a quesadilla.

Make ahead

Seasoned picanha can be chilled on a rack with the fat cap facing up, uncovered in the refrigerator overnight. Cooked picanha can be stored in an airtight container in the fridge for up to four days.

This recipe was developed by Nicole Hopper; the text was written by Andee Gosnell.