Churrasco Picanha with Chimichurri & Fried Polenta
Salt-crusted grilled picanha sliced thick, served with crispy fried polenta, tangy hearts of palm salad, and bright chimichurri. A complete Brazilian steakhouse dinner in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 625
- Protein
- 48g
Ingredients
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Open the appInstructions
Step 1
Make chimichurri: combine chopped parsley, cilantro, garlic, vinegar, and 3 tbsp olive oil in a bowl. Season with salt and pepper. Set aside.
Step 2
Pat picanha dry and rub all over with 2 tsp salt and 1 tsp black pepper. Let sit 5 minutes.
Step 3
Heat grill or grill pan to high. Sear picanha 3 minutes per side without moving — fat cap should crisp, interior stays rare to medium-rare.
Step 4
Rest picanha 5 minutes, then slice against the grain into 1/2-inch-thick pieces.
Step 5
While picanha rests, heat 2 tbsp olive oil in a large skillet over medium-high. Slice polenta into 1/2-inch rounds and pan-fry 2 minutes per side until golden and crispy.
Step 6
Warm hearts of palm in a bowl with 1 tbsp vinegar and a pinch of salt. Serve picanha, polenta, salad, and chimichurri on the same plate.
Tools you’ll need
- grill or grill pan
- chef's knife
- cutting board
- small mixing bowl
- large skillet
- tongs
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