Garlic Chili Picanha Steak is a Brazilian-inspired grilling masterpiece. Known for its signature fat cap and bold flavor, picanha is one of the most prized cuts in South America. This recipe combines a crisp, rendered fat layer with tender, juicy meat and a sticky garlic honey chili glaze that balances sweetness, heat, and savory depth.
Perfect for summer grilling, backyard barbecues, or a special weekend dinner, this steak delivers restaurant-quality flavor without requiring complicated techniques. With a simple marinade and strategic two-zone grilling, the result is perfectly cooked medium-rare meat topped with a flavorful, aromatic glaze.
Why This Recipe Works
This recipe succeeds because it balances technique, flavor, and timing:
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Fat Cap: Scoring and rendering the fat ensures crispiness and deep flavor.
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Two-Zone Grilling: Direct heat crisps the fat, indirect heat gently cooks the meat evenly.
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Garlic Honey Chili Glaze: Adds sweetness, umami, and heat, enhancing the natural beef flavor without overpowering it.
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Resting: Tent with foil to allow juices to redistribute, keeping the steak tender and juicy.
Each step prioritizes flavor development and structure, producing a steak that’s visually impressive and irresistibly tasty.
Recipe Information
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 6 servings
Category: Grilling Recipes / Steak Dinner / BBQ Mains
Cuisine: Brazilian-Inspired
Ingredient Breakdown
Picanha (Top Sirloin Cap)
A tender, flavorful cut with a distinctive fat cap. Ideal for grilling and slicing against the grain.
Kosher Salt & Cracked Black Pepper
Season generously to enhance natural beef flavors.
Smoked Paprika (Optional)
Adds subtle smokiness and depth to the seasoning.
Olive or Avocado Oil
Forms the base of the glaze and prevents burning of garlic.
Garlic
Gives aromatic punch and savory depth to the glaze.
Honey
Balances heat from chili flakes and creates a glossy finish.
Red Pepper Flakes
Provides controlled heat. Adjust to taste.
Soy Sauce & Worcestershire Sauce
Add umami and depth, enhancing the steak’s flavor.
Lemon or Lime Juice
Introduces acidity to balance richness and sweetness.
Fresh Parsley
Brightens the finish and adds fresh herbal notes.
Step-by-Step Instructions
Step 1: Prepare the Steak
Pat the picanha dry. Score the fat cap in a crosshatch pattern. Season with salt, black pepper, and smoked paprika. Let rest at room temperature for 30 minutes.
Step 2: Make Garlic Honey Chili Oil
Warm oil over low heat, add garlic, and cook until lightly golden. Stir in honey, soy sauce, Worcestershire sauce, citrus juice, and red pepper flakes. Divide in half, adding parsley to one portion for finishing.
Step 3: Preheat the Grill
Set up a two-zone grill: direct heat at 400–425°F and indirect heat.
Step 4: Sear the Fat Cap
Place steak fat-side down over direct heat for 4–5 minutes until crisp and golden. Flip steak.
Step 5: Finish Cooking
Move steak to indirect heat, close the lid, and grill until internal temperature reaches 125–130°F for medium-rare, brushing with reserved glaze.
Step 6: Rest the Steak
Remove from heat, tent loosely with foil, and rest for 10 minutes.
Step 7: Slice and Serve
Slice against the grain into thick slices. Drizzle with remaining garlic honey chili oil. Serve hot.
Texture and Flavor Profile
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Texture: Crispy fat cap with tender, juicy interior.
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Flavor: Sweet, garlicky, slightly spicy glaze complements rich beef flavor.
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Finish: Bright parsley and citrus juice balance richness and add freshness.
Tips for Best Results
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Score fat without cutting into meat
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Let steak rest at room temperature before grilling
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Use a meat thermometer to avoid overcooking
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Adjust red pepper flakes to control heat
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Slice against the grain for maximum tenderness
Variations
Spicy Version: Increase red pepper flakes or add chili powder.
Herb Butter Finish: Top with compound butter instead of glaze.
Sous Vide Option: Cook steak sous vide, then sear fat cap on grill.
Smoky Flavor: Use a charcoal grill or smoked paprika for extra depth.
Serving Suggestions
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Grilled vegetables (zucchini, peppers, asparagus)
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Garlic mashed potatoes
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Brazilian-style rice and beans
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Chimichurri sauce for added freshness
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Simple green salad
Storage and Reheating
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Store leftovers in airtight container for up to 3 days.
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Reheat gently in skillet or oven; avoid microwave to preserve texture.
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Glaze may be reheated separately and drizzled fresh.
Nutrition Overview
Approximate per serving:
Calories: ~520
Protein: High
Fat: Moderate, with crispy fat cap
Carbohydrates: Low (from glaze)
Frequently Asked Questions
Can I make this ahead of time?
Yes, prep steak and glaze separately. Cook when ready.
Can I cook without a grill?
Yes, sear in a cast-iron skillet and finish in the oven.
What internal temperature is best?
125–130°F for medium-rare; 135°F for medium.
Can I use another steak cut?
Sirloin cap/picanha is ideal, but ribeye or strip can work.
Garlic Chili Picanha Steak is a show-stopping centerpiece for summer grilling or special dinners. Its crisp fat cap, juicy interior, and sticky sweet-spicy glaze deliver bold, Brazilian-inspired flavor.
With straightforward prep, intentional technique, and balanced seasoning, this recipe brings steakhouse-level results to your backyard grill. Perfect for steak lovers seeking a flavorful, succulent, and memorable meal.
Garlic Chili Picanha Steak
Ingredients
- For the Steak
- 2 to 3 pounds picanha top sirloin cap, fat cap scored
- 1 tablespoon kosher salt
- 1 teaspoon cracked black pepper
- 1 teaspoon smoked paprika optional
- For the Garlic Honey Chili Oil
- ¼ cup olive oil or avocado oil
- 3 tablespoons honey
- 5 garlic cloves finely minced
- 1 to 2 teaspoons crushed red pepper flakes adjust to taste
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- Juice of ½ lemon or lime
- 1 tablespoon fresh parsley finely chopped
Instructions
- Pat the picanha dry with paper towels. Lightly score the fat cap in a crosshatch pattern, making shallow cuts about ½ inch apart. Season generously with salt, black pepper, and smoked paprika. Let the steak rest at room temperature for 30 minutes.
- In a small saucepan over low heat, warm the oil and add the garlic. Cook for 1–2 minutes, just until fragrant and lightly golden.
- Stir in the honey, soy sauce, Worcestershire sauce, citrus juice, and red pepper flakes. Cook briefly until smooth and glossy, then remove from heat. Divide the sauce in half and stir parsley into one portion for finishing.
- Preheat the grill for two-zone cooking to 400–425°F (one direct heat zone and one indirect heat zone).
- Place the steak fat-side down over direct heat. Grill for 4–5 minutes until the fat renders and becomes crisp and golden. Flip the steak.
- Move the steak to indirect heat and close the lid. Grill until the internal temperature reaches 125–130°F for medium-rare, brushing with the reserved glaze every few minutes.
- Remove from the grill, loosely tent with foil, and rest for 10 minutes.
- Slice against the grain into thick slices and drizzle with the remaining clean garlic honey chili oil before serving.
Notes
