Low Sodium Brazilian Picanha

Total time1 hr

Prep time20 min

Cook time25 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the steak

2 lb picanha (top sirloin cap), fat cap intact, cut into 3–4 thick steaks
1 ½ tsp coarse sea salt
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp smoked paprika
½ tsp freshly ground black pepper
1 tbsp avocado oil

For the chimichurri

1 cup fresh flat-leaf parsley, tightly packed
¼ cup fresh oregano leaves
3 cloves garlic, minced
½ tsp crushed red pepper flakes
⅓ cup extra virgin olive oil
2 tbsp red wine vinegar
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Preheat the oven to 400°F (205°C). Score the fat cap of each picanha steak in a crosshatch pattern, cutting through the fat but not into the meat, to prevent curling during searing.
2
Pat the steaks completely dry with paper towels. Rub the coarse sea salt, smoked paprika, and black pepper evenly over all sides of each steak.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!