If you’re looking for a bright, bold, and irresistibly fresh topping for grilled meats, chimichurri is your new best friend. Paired with perfectly grilled picanha steaks, this classic Argentinian-inspired combo delivers explosive flavor with minimal effort.
In today’s recipe, we’ll walk through how to make a vibrant fresh chimichurri and how to grill restaurant-quality picanha steaks using the Big Horn Infrared Grill.
1500℉ Infrared Steak Grill with Pizza Stone- 16 Inch- Hot Sale
🌿 Fresh Chimichurri (Bright, Herby, Flavor-Packed)
Chimichurri is a raw herb sauce that comes together in minutes and transforms any grilled cut into something exceptional. It’s earthy, garlicky, citrusy, and slightly spicy—perfect for rich cuts like picanha.
Ingredients
- 1/3 cup cilantro, finely chopped
- 1/3 cup parsley, finely chopped
- 1/4 cup oregano, finely chopped
- 3–4 cloves garlic, minced
- 2–3 tbsp roasted red peppers, diced
- 1/2 cup olive oil
- 3 tbsp red wine vinegar
- 1/2 tsp red pepper flakes (optional)
- 1/2–1 tsp kosher salt
- Black pepper to taste
Instructions
- Combine all ingredients in a bowl.
- Stir until the mixture is evenly combined.
- Let the chimichurri rest for 15–30 minutes to allow the flavors to blend.
Pro Tip:
Make it an hour ahead if you can—the vinegar mellows and the herbs infuse deeply into the oil.
🥩 How to Prepare Picanha Steaks
Picanha (also known as top sirloin cap or rump cap) is famous in Brazilian barbecue for its rich fat cap and deep beef flavor. When grilled hot and fast, it develops a perfect crust while staying beautifully tender inside.
How to Prep
- Cut with the grain into thick steaks.
- Trim only excess fat—keep the natural fat cap for flavor.
- Season the steaks simply with kosher salt and black pepper.
🔥 Grilling on the Big Horn Outdoors Infrared Grill
The Big Horn Infrared Grill is built for high heat and precise control—exactly what picanha needs to develop that signature crust while keeping the interior perfectly juicy.
Grilling Instructions
- Preheat the Big Horn Infrared Grill.
- Place the steaks on the middle rack.
- Grill hot, rotating every 45–60 seconds to build an even sear.
- Cook until the internal temperature reaches 122–125°F, or a few degrees below your preferred doneness.
- Remove from the grill and rest for a couple of minutes.
- Slice against the grain for maximum tenderness.
🌟 Serve
Generously spoon your fresh chimichurri over the sliced picanha and serve immediately.
The combination of juicy beef, crisp edges, and herb-forward sauce is an unbeatable backyard grilling experience—especially when cooked on Big Horn’s powerful infrared system.
🔚 Final Thoughts
You don’t need a steakhouse to enjoy premium picanha. With the Big Horn Infrared Grill and a quick chimichurri, you can bring world-class flavor straight to your backyard.
If you enjoy high-heat cooking or want to explore more authentic grilling techniques, check out our full lineup of Big Horn Outdoors infrared grills and pizza ovens—crafted for serious outdoor cooks who demand performance.
