Grilled Picanha Roast with Chimichurri Sauce

Great barbecue starts with quality ingredients, a little creativity, and the freedom to cook your way. Grilled Picanha Roast with Chimichurri Sauce brings all three together in a flavorful celebration of fire, smoke, and perfectly cooked beef. Scott Thomas of The Grillin' Fools takes this prized South American cut and gives it his signature treatment on the American Made Grills Ovation Hybrid Grill, creating a beautifully seared roast with a tender, juicy center and a bright, herbaceous finish.

Also known as sirloin cap or coulotte, picanha is prized for its rich beef flavor and generous fat cap. Scott keeps that layer intact, scoring it in a crisscross pattern before applying a simple blend of salt, pepper, and garlic. This preparation allows the seasoning to reach deeper while letting the meat's natural character shine.

The real magic happens over charcoal and wood smoke. Using the Ovation's multi-fuel versatility, Scott sets up two cooking zones for a reverse sear. Gentle indirect heat slowly brings the roast toward its target temperature while adding smoky depth. Then, a final turn over hot coals creates a golden, flavorful crust. Fresh chimichurri adds the finishing touch, balancing the richness with lively herbs, garlic, and acidity.

At American Made Grills, we believe the best grills made in the USA should inspire great food and memorable gatherings. Handcrafted in America from premium stainless steel, our hybrid grills combine exceptional performance with the freedom to experiment with different fuels and cooking techniques.

We're thrilled to share Scott's creativity and grilling expertise as he puts the Ovation through its paces. Whether you're hosting friends or preparing a special family dinner, this recipe gives everyone another reason to gather around the grill.

Makes 2 Picanha Roasts

Grilled Picanha Roast with Chimichurri Sauce Ingredients

• 
  2 Picanha Roasts Also called Sirloin Cap Roast, Rump Roast, and Coulotte Roast
• SPG Seasoning Salt, Pepper, Garlic
• Chimichurri

Chimichurri

• 1 cup Fresh Parsley, chopped
• 3 cloves of garlic, peeled and minsed Substitute jarred garlic (jarlic)
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• ½ teaspoon Lemon zest
• ⅓ cup Red wine vinegar
• ½ cup Olive oil
• 1 pinch Red pepper flakes
• 1 pinch Salt Substitute SPG seasoning (salt, pepper, garlic)

Grilled Picanha Roast with Chimichurri Sauce Directions

1. Prepare the grill for two-zone grilling (indirect grilling) with hot coals and smoke wood banked to one side of the charcoal grill. Target temp inside the grill is 250F (+/-50F)
2. Carve a criss-cross pattern through the fat cap on each picanha roast. Season liberally with SPG seasoning on the top, bottom, and the skinny flat edge. Work the seasoning into the slits of the criss-cross pattern in the fat cap.
3. Place a chunk of smoking wood on the coals, and the picaña roasts off the edge of the hot coals. Close enough to cook, but not too close as to burn. Close the lid and let the heat and smoke do their thing
4. Make the chimichurri
5. Rotate the picanha roasts if the side closer to the fire cooks more to even out the cooking.
6. Once the roasts hit about 110F sear them over the hot side of the grill. Do not stray far from the grill. That fat cap will start leaking fat into a hot fire, and that can turn your steak into charcoal quickly. Brown and crisp the fat, then flip over and sear the meat side. Fat will still be dripping, so stay close.
7. Once the roast is browned all the way around, move to the side with no direct heat and cook the other if you are doing these one at a time (I did).
8. The steaks should be in the 120F-125F internal range at this point. If you would like them done more, keep cooking them indirectly until they are 10F-20F short of your desired doneness, and then sear. If you want your steak at 150F when done, then cook indirect till it hits 130F-140F before searing.
9. Remove the roasts from the grill and allow to rest for about 10 minutes. Slice, top with chimi, and serve.

Chimichurri

1. Remove the stems and chop the fresh parsley
2. Peel and mince the three cloves of garlic
3. Zest the lemon
4. Drop the parsley, garlic, and lemon zest into a small bowl. Add the red wine vinegar, olive oil, red pepper flakes, and salt, and mix to blend
5. Add more red wine vinegar or olive oil as needed after a taste test

Recipe by grillinfools.com