Saucy Rossy BBQ
Beef

Reverse-Seared Picanha with Chimichurri

Budget-friendly picanha steaks cut from a whole Costco top sirloin, reverse seared over Kingsford charcoal and finished with a simple homemade chimichurri.

Time~1 hr Yield8 thick steaks CategoryBeef Watch8:29
Reverse-Seared Picanha with Chimichurri — watch on YouTube

Watch the full cook on YouTube

Method

  1. 1Slice the picanha with the grain into thick, inch-and-a-half steaks.
  2. 2Season simply with South Shore sea salt and fresh cracked black pepper.
  3. 3Fire up the charcoal grill with Kingsford briquets in a two-zone setup.
  4. 4Cook the steaks over indirect heat, slowly bringing the internal temperature up to 105°F.
  5. 5Move the steaks directly over the coals for a hard sear and pull them at 130°F internal.
  6. 6Rest, slice against the grain, and top with homemade chimichurri.

Watch it on YouTube

Know your cook

More information, cause recipe back stories are stupid

No 500-word life story — just the good-to-know stuff on what’s actually in this cook. Here’s the rundown on every real ingredient, health and nutrition wise.

Beef
Beef is a complete protein and one of the best food sources of highly absorbable heme iron, zinc, and vitamin B12 — key for energy, immunity, and healthy blood. Fattier BBQ cuts are calorie-dense, so lean trimming and sensible portions keep it balanced.
Salt
Salt is essential for seasoning and, in brines and cures, for texture and safety — but sodium adds up fast in BBQ. Season with intention and balance salty cooks with fresh sides.

General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.

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