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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings


  • 2.5 pounds Picanha
  • Kosher salt to taste
  • 2 tbsp Brazilian Sofrito (blend together 1 medium onion, 3 heads of garlic and 1/2 cup olive oil - yields 2 cups - can be frozen for future use)
  • 1/4 tsp Mustard powder
  • Ground black pepper
  • 1/2 tsp Dried parsley


  • In a small bowl, mix sofrito, mustard, dry parsley and a drizzle of olive oil. Set aside
  • Preheat grill to 350 degrees
  • Season steak with salt and pepper to taste, then rub sofrito mixture on steaks.
  • Add steaks to grill, cook until desired doneness, check temperature with thermometer. Medium rare will be 135 degrees F.
  • Once steaks hit desired temperature, let rest for 5 minutes before slicing.
  • Slice steak against the grain, serve and enjoy!
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