Picanha, the king of Brazilian BBQ, is all about that buttery texture and intense beefy flavour. We’re smoking these bad boys low and slow over oak wood before cranking up the heat for a proper flame-seared crust. The result? Tender, juicy steaks with a crispy, caramelised edge. But we’re not stopping there—this dish gets a fresh kick from a lime & chilli salsa that adds the perfect balance of heat and acidity. This is churrasco-style cooking at its best—big flavours, bold techniques, and zero messing about.
Brazilian BBQ Picanha Steaks with Lime & Chilli Salsa
Ingredients
For the Picanha:
For the Lime & Chilli Salsa:
Instructions
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Prep the Picanha (The Day Before)
- Slice with the grain: Cut the picanha into 2-inch thick steaks, slicing WITH the grain. This means when serving later, you’ll slice against the grain for ultimate tenderness.
- Dry brine overnight: Weigh each steak and apply 1.5% coarse salt evenly to all sides. Place them on a wire rack, uncovered in the fridge, for at least 12 hours. This enhances flavour and helps form a killer crust when searing.
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Setting Up the Kamado Joe
- Fuel: Use lump charcoal with oak wood chunks for steady, clean smoke.
- Temp: Target 110°C (230°F) for indirect smoking.
- Setup: Place heat deflectors in for an indirect cooking zone.
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Smoking the Picanha Steaks
- Lay the steaks directly on the grill, spacing them out for airflow.
- Smoke until the internal temp hits 49°C (120°F)—should take around 45-60 minutes.
- Remove the steaks, loosely cover with foil, and set up for searing.
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Preparing for the Sear
- Remove heat deflectors to switch to direct grilling.
- Fully open all vents and give the fuel basket a stir to boost airflow.
- Once the coals are glowing hot and flames are licking the grates, you're good to go.
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Searing the Steaks
- Place steaks directly over the flames.
- Flip every 30-45 seconds to build an even crust without burning.
- Sear until the internal temp reaches 53°C (127°F) for medium-rare (or adjust to your preference).
- Remove from heat and rest for 10 minutes.
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Making the Lime & Chilli Salsa
- In a bowl, mix together:
- Lime zest & juice
- Finely diced red chilli
- Finely diced red onion
- Chopped coriander
- Olive oil, vinegar & salt
- Let it sit for 10 minutes to let the flavours meld.
- In a bowl, mix together:
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Slicing & Serving
- Slice the rested steaks against the grain into thin, juicy strips.
- Spoon over plenty of the lime & chilli salsa.
- Garnish with extra coriander and lime wedges.
Equipment
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Note
Flipping often = better crust. Keeps the outside crispy without burning.
Use a meat probe. Don’t just guess—picanha shines at 53°C (127°F) final temp.
Oak gives deep smokiness. Want a sweeter touch? Try cherry wood instead.
