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Brazilian Steakhouse: Picanha Steaks and Lime Chicken Skewers
Get the grill ready for picanha steaks and a tray of lime chicken skewers. Brazilian Steakhouse, BBQ Seasoning brings smoky salt, pepper, garlic, and herbs to both, with enough character to make a backyard meal feel like an occasion. These recipes are amazing!
Picanha supplies the steakhouse connection: it is the top sirloin cap with its distinctive fat cap left on. The chicken is a separate, Brazilian-inspired home recipe, with the blend stirred into yogurt and lime before grilling. These are approachable backyard preparations, not a claim to reproduce a particular churrascaria.
Smoky salt with a lively finish
Black pepper, onion, smoked salt, kosher salt, garlic, annatto, fennel, green bell pepper, porcini mushroom, cinnamon, and mint make up this blend. Pepper and alliums lead, porcini adds savory depth, and mint and fennel brighten the finish. Because it already contains two salts, neither recipe starts with extra salt. Both use about 1 tablespoon per pound of meat; the chicken spreads that amount through a thin marinade.
First cook · the steakhouse cut
Grilled Brazilian Steakhouse Picanha Steaks
Ask the butcher for top sirloin cap, also called picanha or coulotte, with the fat cap intact. This version grills individual steaks flat on the grate. You still get the cut’s signature fat edge without needing long churrasco skewers.
Grilled Brazilian Steakhouse Picanha Steaks
Featuring: Brazilian Steakhouse, BBQ Seasoning
Equipment: Two-zone grill, long tongs, thermometer
The starting ratio: 2 tablespoons rub for 2 pounds picanha steaks; 2 teaspoons oil total.
Ingredients
For the steaks
- 4 picanha steaks, about 8 ounces each and 1 inch thick, each with a fat-cap edge
- 2 tablespoons Brazilian Steakhouse, BBQ Seasoning
- 2 teaspoons neutral oil
Instructions
- Prepare the cut. Trim only very thick exterior fat, leaving about ¼ inch along the cap. Pat the steaks dry. Coat with the oil and seasoning, then refrigerate for 30 minutes.
- Set up the grill. Make a medium-high direct zone, about 400–425°F, and a cooler indirect zone. A clear cooler area is important because the fat can cause flare-ups.
- Render the edge. Working carefully with long tongs, hold the steaks on their fat edges over moderate direct heat for about 1–2 minutes total. Move immediately if flames lick the meat; do not deliberately burn the fat.
- Grill flat. Lay the steaks flat and cook about 3–4 minutes on each broad side. Move to indirect heat, close the lid, and continue for roughly 4–10 minutes as needed. Check from the side into the thickest center; reach at least 145°F before removing.
- Rest before carving. Rest for 5 minutes. Slice across the visible meat grain to serve, keeping some of the browned fat edge with each portion.
Picanha should look like a steak with a fat band, not a ball of meat. Buy steaks of even thickness and keep the fat cap on one edge rather than trimming it all away.
Recipe notes
This spice-blend version goes beyond the simple salt preparation often associated with picanha. The USDA-recommended whole-beef endpoint used here is 145°F followed by a rest of at least 3 minutes.
Serve it with
Try rice, black beans, and a tomato salad. A sharp salad makes a welcome companion to the rich fat cap.
Second cook · the blend in a marinade
Brazilian Steakhouse Lime-Yogurt Chicken Skewers
Yogurt helps the seasoning cling to irregular pieces of chicken thigh, while lime keeps the finish fresh. Thread the chicken with pepper and onion so the whole skewer is ready for the table at once.
Brazilian Steakhouse Lime-Yogurt Chicken Skewers
Featuring: Brazilian Steakhouse, BBQ Seasoning
Equipment: Grill, 6 metal skewers, tongs, thermometer
The starting ratio: 1½ tablespoons seasoning for 1½ pounds chicken, with ⅓ cup yogurt, 1 tablespoon lime juice, and 1 tablespoon oil.
Ingredients
For the skewers
- 1½ pounds boneless, skinless chicken thighs, cut into 1¼-inch pieces
- 1½ tablespoons Brazilian Steakhouse, BBQ Seasoning
- ⅓ cup plain whole-milk yogurt
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1 large red bell pepper, cut into 1¼-inch pieces
- 1 medium red onion, cut into wedges of a similar size
- 1 lime, cut into wedges, for serving
Instructions
- Mix the marinade. Stir yogurt, seasoning, lime juice, and oil in a bowl. Add chicken and coat well. Cover and refrigerate for 30 minutes. Discard the used marinade after threading; do not use it as a table sauce.
- Thread the skewers. Alternate chicken, bell pepper, and onion on six metal skewers. Leave a little space between pieces so the heat can reach their sides. Brush away heavy pockets of yogurt rather than piling them onto the meat.
- Grill in controlled heat. Heat a clean, lightly oiled grill to about 400°F with a cooler area available. Grill 12–16 minutes, turning every 3–4 minutes, until the vegetables have browned edges and the thickest chicken pieces reach 165°F. Move to the cooler zone if the coating darkens too quickly.
- Rest and finish. Transfer to a clean tray, rest 3 minutes, and serve with lime wedges. Warn everyone that the metal skewers stay hot.
Thigh pieces vary in shape. Fold only a thin loose flap; do not pack several pieces into a dense lump. That keeps the meat cooking evenly and gives the skewers a natural look.
Recipe notes
This is an original Brazilian-inspired marinade, not a traditional recipe claim. Use plain unsweetened yogurt. The salt in the blend seasons the marinade without an extra measured salt addition.
Serve it with
Serve with rice and a crisp cucumber salad. Slide the chicken and vegetables off the hot metal before handing a portion to a child.
Give the grill a little variety
The picanha is a good reason to visit the butcher counter. The skewers are an easier weeknight route to the same peppery, herbal flavor. Keep the bottle beside the grill, or give it to the cook who likes trying a new cut without stocking a whole new spice shelf.
Explore Brazilian Steakhouse, BBQ Seasoning
Cooking references
Brazilian Steakhouse - BBQ Seasoning
$14.50
Bring the steakhouse to the backyard and let the grill do the talking. Brazilian Steakhouse, BBQ Seasoning combines black pepper, smoked salt, garlic, onion, fennel, porcini mushroom, annatto, green bell pepper, mint, and a touch of cinnamon for bold, savory… read more
FAQs
Do I need a professional gaucho outfit and a giant sword to use this Brazilian steakhouse seasoning?
While the costume is entirely optional, this churrasco-inspired blend will instantly elevate your kitchen to a premium rodizio experience. It packs a heavy punch of garlic, onion, smoked salt, and porcini mushroom umami, perfectly balanced by a surprising finish of fennel and fresh mint.
Is this Brazilian BBQ dry rub strictly reserved for high-end cuts like picanha and tomahawk steaks?
It definitely makes an expensive steak taste like a five-star reservation, but this versatile gourmet rub is happy to share the love. It adds incredible fire-kissed depth to grilled chicken skewers, brings out the rich earthiness of sautéed mushrooms, and makes a simple side of roasted potatoes taste absolutely legendary.
Can I use this Brazilian steakhouse spice blend if I have food allergies or follow a vegan diet?
Absolutely, because we believe everyone deserves a taste of the steakhouse lifestyle without any of the dietary stress. Our small-batch blend is completely vegan, kosher, gluten-free, dairy-free, and nut-free, meaning it contains nothing but pure, bold flavor.
