Looking for something unique to put on the smoker? This amazing Smoked Picanha with Spicy Smoked Chimichurri is your ticket to Brazilian steakhouse flavor. This popular cut of beef is smoky, spicy and savory all at the same time. It’s time to break out your Oklahoma Joe’s smoker and get to cooking!
I have written a few articles in the past about picanha and even smoked picanha. This amazing cut of meat goes by many names in the United States, but some of the most common you might find at your local butcher shop are picanha, x top sirloin cap, rump cover, rump 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 because it has such juicy beef flavor and a layer of delicious fat.
This cut of meat comes from the top of the rump of the cow around the butt with a large fat cap side. 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!
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Why You’ll Love Smoked 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 it’s also a great way to get a nice crust on the outside of this massive cut (which is not always easy) for this smoked picanha recipe.
It’s almost impossible to have smoked picanha without chimichurri sauce. I have made my fair share of chimichurri, and if you like smoky spice with some serious flavor, 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. Let’s break it down in steps!
Smoked Picanha with Smoked Spicy Chimichurri Ingredients
This delicious picanha steak requires a whole Picanha with a large fat cap, kosher salt, black pepper, garlic powder, and oil. It requires only 15 minutes of prep time and 1 hour 5 minutes of cook time.
You’ll want to serve it with the Spicy Smoked Chimichurri because it pairs so well with the flavor of the meat. It’s made out of parsley, red wine vinegar, smoked serrano peppers, smoked garlic cloves, coarse salt, black pepper, red chili flakes, and olive oil. This recipe will serve about 4 people.
If you don’t want the spice in your chimichurri, then check out some of my other chimichurri recipes below:
- 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
- Rotisserie Leg of Lamb with Chimichurri Sauce
How to Make Smoked Picanha
To make killer picanha, lather the whole piece of meat 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 heat. 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 the temperature of the meat reaches 125F internal. When you are 10-15 minutes before done, add the garlic cloves and serrano peppers to the smoker so they can soak up some of that smokey flavor too. When the steak and veggies are done, pull them off and let them rest for 12-15 minutes.
The Final Stages
Next, mince up your smoked garlic and slice the serrano peppers. Toss them into a bowl with the remaining ingredients for the Spicy Smoked Chimichurri sauce. Then give it all a good mixing.
Now that the picanha has rested, preheat the Oklahoma Joe’s charcoal grill, fire pit, or stovetop for direct cooking so that we can sear the steak. Add it to the grill grate for a good sear on the outside of the meat. I seared mine for about 1 minute per side.
Slice your individual steaks against the grain with a sharp knife on a cutting board. Then transfer the smoked picanha onto plates and top with Spicy Smoked Chimichurri.
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Smoked Picanha with Smoked Spicy Chimichurri
Steak & Seasoning:
- 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
Spicy Smoked Chimichurri:
- 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!