Looking for something unique to put on the smoker? This amazing Smoked Picanha with Spicy Smoked Chimichurri is your ticket for just that. Smoky, spicy and savory all at the same time. It’s time to break out your Oklahoma Joe’s smoker and get to cooking!
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What is Picanha?
I have written a few articles in the past around picanha and even smoked picanha. This legendary cut of meat goes by many names, but some of the most common are picanha, top sirloin cap or coulette. You can find it at almost any full breakdown butcher shop, and even some higher end grocery stores are beginning to carry it.
This cut of meat comes from the backside of the cow around the butt where it sits on a big fat cap. It is very popular in Argentina, Brazil and many other South American countries. Traditionally, it is seasoned with just salt and seared on the fat side first. It is then sliced into steaks and grilled normally until done to your liking. You commonly find this cut at Brazilian style Rodizio restaurants! All of this to say, we are going to cook it in a non-traditional way doing smoked picanha!
Why are we going to Smoke Picanha?
Smoking first and then searing off a steak is a type of reverse searing that I truly love. Not only are you getting a massive smoky flavor on the meat in the Oklahoma Joe, but you also get a nice crust on the outside of this massive cut (which is not always easy).
For our method, we are going to first season this smoked picanha with SPG. Next we will preheat the Oklahoma Joe’s Highland to 250F, and add the picanha to smoke for about an hour. Once it has hit internally the temperature we are looking for, we will pull it off and let it rest for 12-15 minutes. Getting another Oklahoma Joe’s grill going, we are going to sear off both sides of the smoked picanha for one minute per side. Slice into and top it with some Spicy Smoked Chimichurri. Now about that chimichurri…
The Spicy Smoked Chimichurri
It’s almost impossible to have smoked picanha without chimichurri. I have made my fair share of chimichurri, and if you like smoky spice then this is the right one for you. When your picanha has about 15 minutes left on the Oklahoma Joe’s smoker, add some serrano peppers and garlic cloves to get some smoky flavor. Chop them up and toss it into the other ingredients for the Chimi and you are in heaven.
Time to Eat some Smoked Picanha with Spicy Smoked Chimichurri
Come enjoy this unique twist on a fun classic recipe using Picanha. This Smoked Picanha with Spicy Smoked Chimichurri is a fun backyard recipe to try on your Oklahoma Joe’s smoker. Try it yourself!
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Ever tried Smoked Picanha? This awesome recipe will leave you wanting more and covering it with the chimichurri sauces!
- 1-2 Whole Picanha with fat cap
- 1 tbsp of Sea Salt
- 1 tbsp of Black Pepper
- 1 tbsp of Garlic Powder
- 2 tbsp of Oil
- ¼ cup of Parsley chopped
- 2 tbsp of Red Wine Vinegar
- 1 tbsp of Smoked Serrano Peppers chopped
- 1 tbsp of Smoked Garlic Cloves chopped
- 1 tsp of Sea Salt
- 1 tsp of Black Pepper
- 1 tsp of Red Chili Flakes
- 3 tbsp of Olive Oil
Lather your picanha with oil then season with salt, pepper and garlic powder thoroughly. Set in the fridge while you preheat the smoker.
Preheat your Oklahoma Joe’s Smoker to 250F for indirect cooking. Add some hickory or mesquite wood chunks for added smoke flavor if desired.
Add your picanha to the smoker and cook for about 1 hour or until it reaches 125F internal. When you are 10-15 minutes before done, add garlic cloves and serrano peppers to the smoker to smoke. When steak & veggies are done, pull off and let rest for 12-15 minutes.
In a bowl, mix all ingredients for the Spicy Smoked Chimichurri sauce.
Preheat another OKJ grill, fire pit or stovetop for direct cooking. Once the steak is done resting, add to the grill to sear for 1 minute per side.
Slice your steaks against the grain, top with Spicy Smoked Chimichurri and enjoy!