My version of the favorite item found in a Brazilian churrascaria. Serve with tomato vinaigrette.

Anonymous

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
30 mins
total:
1 hr
Servings:
5
Yield:
5 3 ounce portions
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix crushed garlic and salt together in a bowl until combined into a paste.

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  • Rub garlic paste onto meat until covered. Place into a bowl; cover with lemon juice. Marinate until the meat has absorbed desired flavor, 30 minutes to 4 hours. Remove meat from the lemon juice. Baste with olive oil.

  • Preheat an outdoor grill for high heat and lightly oil the grate.

  • Cook meat on the preheated grill, turning frequently until the outer edges are charred and center is uncooked, about 5 minutes. Remove from heat; slice off charred edges, cutting against the grain. Return the uncooked center portion of the meat back to the grill. Cook until the meat begins to firm and is hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Cook's Notes:

If you choose to cook a second pound of sirloin, add another clove of garlic and 1 more teaspoon of kosher salt.

The removing, slicing, and returning of the meat to the grill will approximate the cooking method of picanha from a Brazilian churrascaria.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

143 calories; protein 15.9g 32% DV; carbohydrates 1.6g 1% DV; fat 7.9g 12% DV; cholesterol 39.1mg 13% DV; sodium 417.2mg 17% DV. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 5 stars
09/14/2017
Very good recipe! Simple ingredients and easy to make. Doubled the recipe since I had 2 lbs of top sirloin steaks (about 1 - 2 thick) and didn t catch the author s note to only add 1 extra clove of garlic. Ended up using 6 cloves and left the salt at 1 tsp. Also only used cup lemon juice as I was worried about having too much of a lemon flavor. I marinated for 1.5 hr. and the steaks were surprisingly flavorful and well balanced with just a hint of lemon and wasn t overpowering on garlic for us. I thought it could use a little more salt but my husband thought it was perfect. Served with Vinagrete Brazilian Tomato Slaw (from this site) which was perfect with the steaks. Will definitely make this recipe again! Read More
(1)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/24/2016
I liked this steak. It did remind me of steak I had eaten at a Brazilian restaurant. The meat stands out because it does not require a bunch of spices to make it. The marinade time is pretty quick too. I did 1 hour stirring every 15 minutes. My only changes were cutting the Kosher salt amount in half and it was plenty. I also just broiled the steak on a foil lined sheet sprayed with pan spray on high as it was too hot a day to bbq. My store did not have whole sirloin just the large cubes and that worked fine. ty Read More
(2)
Rating: 5 stars
09/14/2017
Very good recipe! Simple ingredients and easy to make. Doubled the recipe since I had 2 lbs of top sirloin steaks (about 1 - 2 thick) and didn t catch the author s note to only add 1 extra clove of garlic. Ended up using 6 cloves and left the salt at 1 tsp. Also only used cup lemon juice as I was worried about having too much of a lemon flavor. I marinated for 1.5 hr. and the steaks were surprisingly flavorful and well balanced with just a hint of lemon and wasn t overpowering on garlic for us. I thought it could use a little more salt but my husband thought it was perfect. Served with Vinagrete Brazilian Tomato Slaw (from this site) which was perfect with the steaks. Will definitely make this recipe again! Read More
(1)
Rating: 5 stars
09/01/2019
Tasty! The only thing I wouldn't do is trim off the fat. That'd definitely make it not picanha! Read More
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Rating: 5 stars
05/31/2018
Will definitely make this again. Meat was tender & flavorful. Broiled it on high for recommended times - look forward to trying it on the grill. Read More
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