Sousvide picanha with chimichurri sauce
Looking for a steakhouse-quality meal that’s guaranteed to impress? This sous vide picanha combines one of Brazil’s most celebrated cuts of beef with a vibrant homemade chimichurri sauce. Known for its rich beefy flavour and signature fat cap, picanha is a favourite among barbecue enthusiasts and steak lovers alike.
While traditional picanha is often cooked over open flames, the sous vide method takes the guesswork out of the process. The result is perfectly even doneness from edge to edge, exceptional tenderness, and a beautifully crisp crust after a quick sear.
Finished with a fresh chimichurri made from parsley, garlic, olive oil, and red wine vinegar, this recipe is ideal for weekend dinners, Father's Day celebrations, barbecues, or any occasion where great beef deserves the spotlight.
Ingredients
Picanha
- 1 whole picanha (1–1.2 kg)
- 2 tsp sea salt
- 1 tsp freshly ground black pepper
Chimichurri sauce
- 30 g fresh flat-leaf parsley, finely chopped
- 2 garlic cloves, finely minced
- 1 tsp dried oregano
- ½ tsp chilli flakes (optional)
- ½ tsp sea salt
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
Equipment
Preparation method
1. Prepare the picanha
Leave the fat cap intact, as this is where much of the flavour comes from. If the fat layer is particularly thick, trim it slightly to around 5–10 mm.
Using a sharp knife, lightly score the fat cap in a crosshatch pattern. Be careful not to cut into the meat itself.
Season the picanha generously with salt and black pepper. Place it into a vacuum bag and seal tightly.
2. Cook sous vide
Preheat your sous vide water bath to 55°C.
Submerge the vacuum-sealed picanha completely and cook for 3 hours. This produces a beautifully juicy medium-rare result while allowing the fat to soften and the meat to become exceptionally tender.
3. Prepare the chimichurri
While the beef cooks, combine the parsley, garlic, oregano, chilli flakes, sea salt, olive oil, and red wine vinegar in a bowl.
Mix thoroughly and allow the chimichurri to rest at room temperature for at least 30 minutes. This gives the flavours time to develop and blend together.
4. Sear for a perfect crust
Remove the picanha from the vacuum bag and pat it completely dry using paper towels.
Heat a cast iron pan, barbecue, or grill until extremely hot.
Place the fat cap side down first and sear until golden brown and crispy. Turn and sear the remaining sides for 30–60 seconds per side, just long enough to create a rich crust while maintaining the perfect sous vide interior.
5. Rest and slice
Allow the picanha to rest for 5 minutes before slicing.
Cut thin slices across the grain and serve immediately with generous spoonfuls of fresh chimichurri sauce.
Serving suggestion
This sous vide picanha pairs beautifully with roasted baby potatoes, grilled vegetables, fresh salads, or traditional Brazilian-style rice.
For an impressive sharing platter, arrange the sliced picanha on a wooden serving board and serve the chimichurri alongside so guests can add as much as they like.
Why sous vide is perfect for picanha
Picanha is naturally rich and flavourful, but it can be difficult to cook evenly using traditional methods. Sous vide eliminates that challenge by gently bringing the entire cut to the exact desired temperature.
The result is tender, juicy beef from edge to edge, with no overcooked outer layers and no guesswork. A quick high-heat finish creates the perfect contrast between the crisp fat cap and the succulent interior.
Looking for more inspiration?
Explore more elegant dishes in our sous vide recipe collection or discover helpful tips, guides, and seasonal ideas in our blog articles.
