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Picanha on skewer being sliced with sharp knife

Grilled Picanha

Grilled Picanha is delicious, tender, buttery, and is a source of great enjoyment by all who love steak!
5 from 2 votes
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Course: Main Course
Cuisine: Brazilian
Keyword: grilled picanha, picanha, picanha recipe
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 6 people
Calories: 685kcal


  • 1 picanha roast about 3 pounds
  • 2 tablespoons Argentinian salt or coarse salt


  • Remove picanha roast from packaging and blot dry with paper towels. Trim off silver skin from the meat portion, but leave the fat cap intact.
  • Cut off the ends of the roast. Next, cut the picanha roast WITH the grain into 1 1/4"-1 1/2" individual steaks.
  • For steaks into a "C" shape, and thread them onto your sword skewers. Average 3 steaks per skewer. Season well with salt, including the fat cap.
  • Heat your grill to 400 degrees F.
  • Place the picanha skewers onto the grill over high heat and cook 5-6 minutes per side or 10-12 minutes total for medium-rare doneness. Leave on longer for medium to medium-well doneness.
  • Once cooked, remove skewers from the grill and place them onto a clean cutting board. Rest grilled picanha for 10 minutes. Carve and serve with Brazilian cheese bread or mashed potatoes.
  • Variation:
  • If you do not have sword skewers, you can grill your picanha as individual steaks. Follow the instructions except for threading them onto skewers. Grill for 10-12 minutes or your desired doneness, and serve sliced or whole. Use our Brazilian Barbecue Rub for a more dressed-up grilled picanha!


Serving: 6servings | Calories: 685kcal | Protein: 69g | Fat: 43g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Cholesterol: 272mg | Sodium: 1300mg | Potassium: 549mg