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Smoked Picanha with Spicy Smoked Chimichurri
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Smoked Picanha with Smoked Spicy Chimichurri

Ever tried Smoked Picanha? This awesome recipe will leave you wanting more and covering it with the chimichurri sauces!
Prep Time15 minutes
Cook Time1 hour 5 minutes
Resting Time10 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Brazilian
Servings: 4 people
Author: Derek Wolf


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!