Looking for a standout recipe for the smoker? Smoked Picanha with Spicy Smoked Chimichurri delivers bold Brazilian-steakhouse flavors with a smoky, savory, and spicy finish. This unique cut—often labeled picanha, top sirloin cap, rump cap, or coulette—has a rich beef flavor and a generous fat cap that crisps beautifully when cooked properly.
Picanha comes from the top of the cow’s rump and is popular across Argentina, Brazil, and other South American countries. Traditionally it’s seasoned simply with salt, seared on the fat side, then sliced and served. In this version we use a reverse-sear approach: smoke first to impart deep flavor, then finish over direct heat for a crispy crust. Pairing the steak with a spicy smoked chimichurri brightens the rich meat with herbaceous acidity and smoky heat.
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Why You’ll Love Smoked Picanha
Reverse searing—smoking the meat first, then searing—adds a deep smoke flavor while letting you achieve an excellent crust during the final sear. Smoked picanha stays juicy inside while the fat cap renders and crisps. The spicy smoked chimichurri complements the beef with fresh parsley, tangy red wine vinegar, and a kick from smoked serrano peppers and red chili flakes.
About 10–15 minutes before the picanha reaches its target internal temperature, add garlic cloves and serrano peppers to the smoker. Their mild char and smoke infuse the chimichurri ingredients and lift the sauce to another level. Below are ingredient highlights and clear steps to make this dish at home.
Smoked Picanha with Smoked Spicy Chimichurri Ingredients
This recipe uses whole picanha (with a fat cap), kosher or sea salt, black pepper, garlic powder, and oil for the steak. Prep time is about 15 minutes and cook time roughly 1 hour and 5 minutes.
The Spicy Smoked Chimichurri pairs perfectly and contains parsley, red wine vinegar, smoked serrano peppers, smoked garlic cloves, coarse salt, black pepper, red chili flakes, and olive oil. The recipe serves about four people. If you prefer a milder chimichurri, omit the serrano or reduce the red chili flakes.
Other chimichurri variations you might enjoy include skewered picanha with bone marrow chimichurri, grilled beef short ribs with chimichurri butter, steak and eggs with charred scallion chimichurri, spiced lamb kebabs with mint chimichurri, and rotisserie leg of lamb with chimichurri sauce.
How to Make Smoked Picanha
Start by rubbing the whole picanha with oil, then season generously with salt, black pepper, and garlic powder. Let it rest in the refrigerator while you preheat the smoker.
Preheat your smoker to 250°F (121°C) for indirect cooking. Add hickory or mesquite wood chunks if you want a stronger smoke profile.
Place the picanha in the smoker and cook until the internal temperature reaches about 125°F (52°C), roughly an hour depending on size. With 10–15 minutes remaining, add garlic cloves and serrano peppers to the smoker so they pick up smoke and char slightly. Remove the meat and vegetables when done and let the picanha rest for 12–15 minutes.
While the meat rests, mince the smoked garlic and slice the serranos, then combine them with the remaining chimichurri ingredients—parsley, red wine vinegar, salt, pepper, red chili flakes, and olive oil—and mix well.
The Final Stages
After resting, preheat a grill, fire pit, or stovetop pan for high direct heat to sear the picanha. Sear the steak briefly—about one minute per side—to build a crisp, caramelized crust without overcooking the interior.
Slice the picanha against the grain with a sharp knife and plate the steaks. Spoon the Spicy Smoked Chimichurri over the slices and serve immediately. The contrast of smoky beef, crunchy fat cap, and bright, spicy chimichurri makes for a memorable meal.
Enjoy!
For more recipes, check out the author’s cookbooks Flavor X Fire and Food X Fire for additional techniques and ideas.
This article contains affiliate links for products the author uses. Purchases made through those links may earn a small commission at no additional cost to you. All opinions are the author’s.
Smoked Picanha with Smoked Spicy Chimichurri
Print Recipe
Ingredients
Steak & Seasoning:
- 1-2 Whole Picanha with fat cap
- 1 tbsp Sea Salt
- 1 tbsp Black Pepper
- 1 tbsp Garlic Powder
- 2 tbsp Oil
Spicy Smoked Chimichurri:
- ¼ cup Parsley chopped
- 2 tbsp Red Wine Vinegar
- 1 tbsp Smoked Serrano Peppers chopped
- 1 tbsp Smoked Garlic Cloves chopped
- 1 tsp Sea Salt
- 1 tsp Black Pepper
- 1 tsp Red Chili Flakes
- 3 tbsp Olive Oil
Instructions
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Rub the picanha with oil and season thoroughly with salt, pepper, and garlic powder. Refrigerate while preheating the smoker.
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Preheat the smoker to 250°F for indirect cooking. Add hickory or mesquite if desired.
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Smoke the picanha until it reaches 125°F internal, about 1 hour. Add garlic and serranos to the smoker 10–15 minutes before done, then remove and let the meat rest 12–15 minutes.
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Combine the chimichurri ingredients in a bowl, using the smoked garlic and serranos for extra depth.
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Preheat a grill, fire pit, or hot pan for direct searing. Sear the rested picanha about 1 minute per side to develop a crust.
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Slice the steak against the grain, top with Spicy Smoked Chimichurri, and serve.