Grilled Picanha with Pomegranate Chimichurri
A luxurious twist on a Brzilian classic - buttery, flame-kissed picanha paired with a bright, herbaceous chimichurri dotted with juicy pomegranate jewels. This dish balances rich beef flavor with acidity, freshness, and a touch of sweetness. I grilled this over red hot Jealous Devil Charcoal on the Big Green Egg rotisserie, letting that thick fat cap render into pure buttery bliss while building a deep, smoky crust. This dish is bold, elegant, and absolutely perfect for any festive table. Pair it with roasted garlic whipped potatoes and a grilled citrus squeeze for the ultimate holiday bite.
Ingredients
- 2-2.5 lb Picanha (top sirloin cap)
- 2 tbsp coarse sea salt
- 2 tsp black pepper (freshly cracked)
- 2 tsp smoked paprika
Pomegranate Chimichurri
- ¾ cup flat-leaf parsley, finely chopped
- ¼ cup fresh mint, finely chopped
- 2 tbsp fresh oregano, finely chopped
- 4 cloves garlic, finely minced
- ½ shallot, finely minced
- ⅓ cup extra virgin olive oil
- 2 tbsp pomegranate molasses
- ¼ cup pomegranate arils (plus extra for garnish)
- Zest of ½ lemon
- 2 tsp ground pink peppercorn
- Flaky salt + pepper to taste
Instructions
Prep the Picanha
- (can be done the night before)
- Trim only excess silver skin - keep the fat cap intact
- Score the fat in a crosshatch pattern (just through the fat, not the meat)
- Season generously with salt, pepper, and smoked paprika.
Grill the Picanha - Two-Zone Fire Set-up (hot side + indirect side)
- Place the picanha fat-side down over indirect heat first to render and crisp the fat for 15-20 minutes, lid closed, turning occassionally
- Once the fat is golden and rendered, move to direct heat and sear both sides. 2-3 minutes per side or until a deep mahogany crust forms. Remove when internal temp hits - 125°F for medium-rare, 130° for medium
- Rest 10 minutes before slicing against the grain.
Grill Picanha - Rotisserie Style
- Set up Rotisserie on Big Green Egg according to instructions.
- Heat Big Green Egg to 450F.
- Slice Picanha with grain into three equal strips. Bend in half-moons, and skewer through rotisserie spit.
- Place skewer onto Rotisserie, and begin the cooking process.
- Let piranha cook, monitor, until the piranha reaches your desired temperature. Remove when internal temp hits - (125°F for medium-rare, 130° for medium)
- Rest 10 minutes before slicing against the grain.
Pomegranate Chimichurri
- Combine parsley, mint, oregano, garlic, and shallot in a bowl.
- Add olive oil, vinegar, pomegranate molasses, lemon zest, salt and pepper.
- Stir to mix, and let chill 10-15 minutes to let flavors bloom.
- Fold in pomegranate arils right before serving to prevent bleeding of the color.