Grilled Picahna

Recipe by: Lené Whitfield

6 ingredients•Prep: 30 mins

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July 1, 2025

The Brazilian steakhouses offer so many delicious meat options. For us, the picahna is one of the best! Perfectly seasoned with simple ingredients, this recipe is so easy to do on your home grill. Serve with chimichurri, a nice salad, and a classic side of your choice, or go all out and make all the yummy accompaniments.

This is a simple and delicious meat to prepare for a special occasion or company. The toughest part is finding the right cut of meat. Often in the US the sirloin cap is cut into top sirloin steaks. What you will want is this cut of meat before it is cut into top sirloin. I go to a local meat market and ask for the sirloin cap, or top sirloin. Tri-tip is also an acceptable option. The key is getting a nice cut of beef with a good thick layer of fat on it. The result is a juicy flavorful steak that is delicious!

Ingredients (6)

Instructions

Heat a charcoal grill to 400 °F-500 °F degrees.
Start by scoring the fat cap on the picahna. This is done by cutting the fat layer in a crosshatch or lattice pattern. Be sure to stay within the fat, not slicing through to the meat.
Season generously with corse salt, freshly cracked pepper, and plenty of fresh garlic.
Cut the picahna into 1 inch strips, folding each strip into a C shape with the fat facing out and placing on metal skewers with the skewer poking though the both open ends of the C. You can put two strips in each skewer.
Wood or bamboo skewers will also work, but be sure to soak them well in advance so they do not burn on the grill.
Toss the pineapple pieces with the brown sugar in a large bowl.
Sprinkle the cut sides of the beef with coarse salt. The salt creates a nice flavorful glaze or crust on the meat as it cooks but be careful not to over season it. You want to taste the beef!
Grill over indirect heat, fat side up, for 15 to 20 minutes, turning every five minutes until desired doneness is achieved. Add the pineapple pieces and grill until lightly chard. Serve with chimichurri!