Picanha Over Live Fire

Simple seasoning, real wood fire, and one incredible cut of beef. Sometimes that’s all you need.

We’re cooking Picanha steaks the traditional Brazilian way over LIVE FIRE on the Santa Maria grill, finished with a fresh chimichurri sauce that takes these steaks to another level.

⚠️ FIRE SAFETY DISCLAIMER ⚠️

This video is for entertainment and educational purposes only. Open-fire cooking indoors is extremely dangerous and should NOT be attempted in a home or uncontrolled environment. This cook was performed using commercial-grade equipment, controlled conditions, proper ventilation, fire safety precautions, and experienced operators. Fire, hot surfaces, and accelerants are unpredictable and can cause serious injury, death, or property damage. Always follow manufacturer guidelines, approved fire-starting methods, local laws, and fire safety regulations when cooking with live fire. Stay smart. Stay safe!

Ingredients

For the Steaks

• Picanha steak
• Coarse Kosher salt
• Coarse ground black pepper
• Smoke ’n Magic Rib Rub, ground into powder
• Metal skewers

For the Chimichurri

• Al Frugoni Chimi Churri Spicy seasoning
• Vinegar
• Vegetable Oil

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Instructions

1. Prep the Steak
   • Cut your picanha, with the grain, into steaks that are about 2 inches thick
   • Slide your steaks onto metal skewers, depending on the length you should be able to fit 2-3 steaks per skewer
   • Apply salt and pepper heavily on both sides

2. Build the Fire
   • In your Santa Maria grill, build a fire using wood or charcoal
   • For this video, we used mesquite hardwood, which burns hot
   • Pro tip: Use this opportunity to clean your grill before cooking, by getting the grill hot from the fire, then soaking a scrub brush like the BBQ Daddy by Scrub Daddy® in ice water, and scrubbing any char or debris from your grill
   • Let the wood or coals heat up until your grill is around 500-600°F

3. Grill the Picanha
   • Place your skewers on the grill, and flip the meat regularly every 2-3 minutes to cook evenly
   • Cook until the steaks reach an internal temp of about 120-125°F
   • Remember: Carry-over heat will add about 5° after removing the meat from the grill
   • You can also re-salt and pepper the steaks for taste near the end of the cook
   • After the steaks reach temp, remove from the grill and let rest for about 10 minutes

4. Make Chimichurri Sauce
   • Chimichurri pairs perfectly with this Picanha, and is actually super simple to make!
   • You can make from scratch, but in this video we used Al Frugoni Chimi Churri Spicy seasoning to make it even easier. It has a 1:1 ratio of seasoning to vinegar
   • In a bowl, mix 2 Tbsp of the seasoning and 2 Tbsp vinegar. Let sit for a few minutes to hydrate
   • Add 4 Tbsp of vegetable oil, and mix well.
     
5. Season, Slice & Serve
   • Grind some of our Smoke ‘n Magic Rib Rub into a powder, and sprinkle across the top of the Picanha. It will melt into the meat and add an extra pop of flavor!
   • Top the steaks with chimichurri sauce
   • Slice, and enjoy!

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