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
This grilled picanha steak delivers bold Brazilian-inspired flavor with a crispy fat cap, juicy interior, and a sticky garlic honey chili glaze. It’s a perfect recipe for summer grilling, backyard barbecues, and steak lovers looking for a restaurant-quality dish at home.