Grilled picanha with roasted tomato sauce

By now everybody knows how to cook picanha. It’s time to take your picanha game a step further.
Why not make a complete meal out of it. Make a fantastic sauce and serve it with some rice and veggies. Your family will love it.

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine American, American Barbecue
Servings 4 people
Calories 823 kcal


  • Kg picanha
  • 1 clove garlic
  • 1 onion
  • 1 stick celery
  • 2 tbsp chipotle pepper in adobo sauce
  • 400 ml tomato sauce


  • Trim the picanha and cut off the silver skin and the hard fat from the point. Then cut the picanha against the grain in 3 fingers thick steaks.
  • Skewer the steaks through the fat cap so that the meat gets a U-shape. Season the meat with sea salt.
  • Place the skewer in the motor of the rotisserie and place a cast iron pan under the meat, so it catches the fat drippings
  • Slice a clove of garlic and onion finely. Do the same with the celery and the chipotle pepper in adobo sauce.
  • Fry the onion in the fat drippings till it’s translucent and then add the garlic, pepper and the celery.
  • When all has softened you add the tomato sauce and stir it till the sauce thickens a bit.
  • When the picanha steaks have a nice crust, you slice it up and serve it with the sauce, some fried beans, rice and nacho chips.



Calories: 823kcalCarbohydrates: 10gProtein: 77gFat: 53gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 25gCholesterol: 229mgSodium: 791mgPotassium: 1382mgFiber: 3gSugar: 6gVitamin A: 931IUVitamin C: 10mgCalcium: 52mgIron: 8mg
Keyword Picanha, salsa, Steak
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