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Brazilian BBQ Picanha Steaks with Lime & Chilli Salsa

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.

Prep Time 12 hrs
Cook Time 1.5 hr
Rest Time 10 mins
Total Time 13 hrs 40 mins
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 110  C
Servings: 4
Estimated Cost: 40
Calories: Approximately 600 per serving
Best Season: Suitable throughout the year
Ingredients
    For the Picanha:
  • 1.5 Kg Picanha (Whole)
  • 15 Grams Coarse salt (For dry brining)
    • For the Lime & Chilli Salsa:
  • 2 Limes (Zested and juiced)
  • 1 Red chilli (Finely diced, adjust heat as preferred)
  • 1 Small Red onion (Finely diced)
  • 1 Handful Fresh coriander (Roughly chopped)
  • 1 Tbsp Olive oil
  • 1 Tsp White wine vinegar
  • 1 Pinch Sea salt
Instructions
  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.
  5. 5
    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.
  6. 6
    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.
  7. 7
    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.
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.

Keywords: Picanha, Brazilian BBQ, smoked steak, churrasco, lime salsa, chilli salsa, flame-seared beef
Read it online: https://www.smokeandsear.world/BBQ-recipes/brazilian-bbq-picanha-steaks-with-lime-chilli-salsa/

Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.