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5 from 14 votes

Picanha Recipe | Brazilian Culotte Steaks

Coulotte Steak, aka Picanha is the almighty queen of the Brazilian churrasco! This juicy and tender grilled Picanha recipe will leave your amigos speechless!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Brazilian, Latin American
Keyword: barbecue, churrasco
Servings: 4 people
Author: Aline Shaw


For the Picanha

For the Farofa

  • 1 cup of toasted cassava flour
  • 1/2 cup of unsalted butter
  • 1/2 an onion sliced
  • 2 Tbsp of fresh cilantro chopped
  • 4 whole eggs
  • salt and pepper to taste


  • Preheat the grill to 350F.
  • In a small bowl, mix the sofrito, the mustard, the dry parsley and a drizzle of olive oil. Set aside.
  • Cut the meat the same direction as the fibers into 4 steaks.
  • Season the steaks with salt and the lemon pepper, then rub the sofrito mixture on the steaks.
  • Add the steaks to the grill, and grill them on all sides to your favorite doneness.
  • Remove the steaks from the grill, and let them rest for 5 mins before slicing them.
  • While the steaks are resting make the farofa.
  • On a stove top melt the butter in a medium skillet over medium heat.
  • Add the onions to the pan and sauté until the onions are transparent, about 2 minutes.
  • Add the eggs to the pan, and scramble them gently.
  • When the eggs are cooked, but still soft, add the cassava and stir.
  • Remove the pan from the heat, add the cilantro and stir to combine.
  • Season with salt and pepper.
  • Slice the steaks across the fibers, and serve with the farofa.

Bom Apetite!