Sous Vide Picanha with Cilantro Chimichurri | Amazing Flavor + 7 Pro Tips

I first heard about sous vide picanha with cilantro chimichurri from a Brazilian friend who called picanha the undisputed king of beef. He swore it beat ribeye and striploin any day, thanks to its rich flavor and that signature fat cap. Curious, I grilled it the old-school way and totally overcooked it while trying to render the fat. The outer layer burned, and the inside was gray and dry. That’s when I discovered sous vide picanha—and everything changed.

Now, sous vide picanha with cilantro chimichurri is a go-to favorite in my kitchen. It’s foolproof: you cook the picanha low and slow in a water bath until it’s perfectly done from edge to edge, then finish it off with a sizzling hot sear to crisp up the fat cap. That final crust combined with juicy, pink beef underneath? Perfection. And once you spoon on that bright green cilantro chimichurri—loaded with garlic, red wine vinegar, and fresh herbs—you’ve elevated steak night into a full-on experience.

Sous vide picanha with cilantro chimichurri also fits beautifully into busy weeknights. You can vacuum-seal and freeze picanha in advance, then drop it into the water bath straight from the freezer. It’s a smart way to cook without sacrificing flavor. I’ve prepped this recipe for everything from lazy Sunday dinners to celebratory cookouts, and it always wows guests.

Growing up in Florida, grilling by the coast was a weekend tradition. We’d char thick steaks over open flames, and I thought that was the pinnacle of cooking beef. But the first time I tried sous vide picanha with cilantro chimichurri, I was hooked. The texture was buttery, the seasoning precise, and every bite had that melt-in-your-mouth quality I never quite achieved with grilling.

This article is your full guide to mastering sous vide picanha with cilantro chimichurri—from choosing the right cut to trimming the fat cap, cooking times, finishing methods, and, of course, the fresh chimichurri sauce that ties it all together. Whether you’re brand-new to sous vide cooking or you’re looking to nail your next dinner party, this sous vide picanha with cilantro chimichurri recipe is about to become your new signature dish.

You’ll learn how to select the best picanha cut, season it simply with salt, and get it just right using sous vide. We’ll also dive into three searing methods and a step-by-step guide to mixing the perfect cilantro chimichurri. Plus, I’ll answer all your questions—like whether frozen picanha works just as well and how to slice it for maximum tenderness. Let’s make sous vide picanha with cilantro chimichurri your next no-fail favorite.

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What makes picanha perfect for sous vide

Picanha is a triangular cut taken from the top of the rump cap—rich, flavorful, and incredibly tender when prepared the right way. What sets picanha apart from other beef cuts is its thick fat cap, which adds an amazing depth of flavor when rendered correctly. But if you try to cook it using traditional high-heat methods like grilling or pan-searing alone, the fat often turns rubbery, and the meat risks drying out. That’s where sous vide picanha with cilantro chimichurri absolutely shines.

When you cook picanha sous vide, the precision of the water bath ensures the internal temperature hits exactly 131°F (55°C) for perfect medium-rare every time. No guessing. No overcooking. This gentle cooking technique gives you edge-to-edge doneness with none of the tough gray zones you might get from grilling. You get the best of both worlds: tender beef that holds its shape and a fat cap you can crisp up with a quick, high-heat sear.

Another reason I love sous vide picanha with cilantro chimichurri is that it’s totally make-ahead friendly. You can vacuum seal the meat in advance and let it chill in the fridge—or even freeze it—then drop it into the sous vide bath when you’re ready. It’s the ideal method for dinner parties or meal prep because the results are reliable and hands-off.

Thanks to its balance of flavor, texture, and ease, sous vide picanha with cilantro chimichurri is one of the most beginner-friendly sous vide recipes. It only needs 2 hours in the bath, unlike tougher cuts that require longer cook times. And it delivers the kind of mouthwatering results you’d expect from a high-end steakhouse.

If you’re looking to master sous vide steak, this is where to begin. From there, you can branch out to recipes like sous vide sirloin or even go bold with flavors like sous vide steak with cowboy butter. But if I had to pick one gateway dish into the world of sous vide beef? It’s sous vide picanha with cilantro chimichurri—flavor-packed, simple, and unforgettable.

Whether you’re cooking for yourself or feeding a group, this recipe guarantees consistency. Searing it right after the bath brings out that golden crust on the fat cap while locking in juices. Slice against the grain and serve with a drizzle of cilantro chimichurri for a dish that’s as visually stunning as it is delicious.

Why cilantro chimichurri takes it over the top

Most chimichurri recipes rely on parsley alone, but when it comes to sous vide picanha with cilantro chimichurri, I love giving it a vibrant twist. By adding a generous handful of fresh cilantro, the sauce takes on a grassy, citrusy lift that pairs beautifully with the richness of the picanha’s fat cap. Cilantro brings balance, especially when combined with the bold bite of minced garlic, the zing of red wine vinegar, and just enough chili flakes for heat.

This version of cilantro chimichurri isn’t just an afterthought—it’s an essential part of what makes sous vide picanha with cilantro chimichurri so crave-worthy. The bright, herby notes contrast perfectly with the deep beefy flavors, while the vinegar helps cut through the fat without overwhelming the palate. One spoonful and you’ll understand why I never serve picanha without it.

Even better, this chimichurri is incredibly easy to make. No blender required. Just mix it all in a bowl and let the flavors meld for a few minutes while your picanha finishes cooking in the water bath. It holds up great in the fridge, too—meaning you can prep it ahead and pull it out when it’s time to serve. A chilled sauce like this works wonders when spooned over a warm slice of sous vide picanha straight off the sear.

Once you make this version, you’ll find yourself drizzling it over more than just steak. Roasted potatoes? Yes. Grilled zucchini or asparagus? Absolutely. Even sandwiches made from leftover picanha slices become next-level when paired with a swipe of this herby, spicy sauce.

The marriage of sous vide picanha with cilantro chimichurri is what makes this dish unforgettable. It’s a pairing born of contrast—rich and lean, hot and cool, savory and tangy. Whether you’re cooking for yourself or entertaining guests, this duo elevates the entire meal with minimal effort.

If you want to go deeper into picanha techniques, the Sous Vide Picanha Steaks guide breaks it down further by thickness, fat trimming strategies, and serving ideas. It’s a fantastic resource if you’re serious about mastering sous vide picanha with cilantro chimichurri across different cuts and occasions.

How to Cook Sous Vide Picanha with Cilantro Chimichurri Like a Pro

The best temperature and time for sous vide picanha

When cooking sous vide picanha with cilantro chimichurri, temperature is everything. This dish is all about precision, and sous vide allows you to hit your ideal doneness every single time. For a perfectly pink, juicy center—classic medium-rare—set your sous vide water bath to 131°F (55°C). This is the optimal zone for sous vide picanha: tender, flavorful, and melt-in-your-mouth with just the right amount of bite.

The beauty of sous vide picanha with cilantro chimichurri lies in its consistency. Unlike tougher cuts, picanha is naturally tender and doesn’t need a long cook. Just 2 hours at 131°F is enough to bring the core temperature up evenly without risking overcooking or drying out the meat. You get all the rich beef flavor and none of the guesswork.

If you prefer a firmer texture in your sous vide picanha with cilantro chimichurri, you can raise the water temperature slightly—135°F (57°C) will give you a true medium. On the other end of the scale, for a rarer result, 129°F (54°C) works beautifully, offering even more moisture and tenderness.

One important tip: the fat cap on picanha won’t fully render in sous vide. That’s why, in this sous vide picanha with cilantro chimichurri recipe, we leave just a thin layer of fat during prep. You’ll sear it at the end for that golden crust, locking in flavor and adding that irresistible contrast between crispy fat and juicy beef.

What’s great is how forgiving sous vide picanha with cilantro chimichurri is. Even if you leave it in the bath slightly longer, the texture stays buttery thanks to the low temp. And when paired with the sharp, herbaceous brightness of the cilantro chimichurri, every bite feels elevated.

Whether you’re new to sous vide or already confident, nailing the temperature in sous vide picanha with cilantro chimichurri will change the way you cook steak forever. For more doneness comparisons, our guide on medium-rare sous vide striploin lays out visual cues and results that align closely with how your picanha will turn out.

The bottom line? Once you master the timing and temp, sous vide picanha with cilantro chimichurri will quickly become your signature dish—flavorful, consistent, and impressive every single time.

Can you sous vide frozen picanha? Absolutely

Yes, you can absolutely cook sous vide picanha with cilantro chimichurri using frozen picanha—no need to thaw it first. This method is one of the best things about sous vide cooking: flexibility without sacrificing results. The only change you’ll make is extending the cook time. For frozen picanha, simply add one extra hour in the water bath. So instead of 2 hours, go for 3 hours at 131°F (55°C). That extra hour ensures the core of the meat reaches the perfect temperature for medium-rare doneness.

Whether you’re batch-cooking for the week or storing cuts for future meals, frozen picanha works brilliantly in sous vide picanha with cilantro chimichurri. The key is how you prep it. Make sure your picanha is vacuum-sealed in a proper food-safe bag, or use a high-quality freezer-safe zipper bag with the air removed. Air pockets can lead to uneven cooking, so tight sealing is a must.

Here’s a pro tip for anyone planning ahead with sous vide picanha with cilantro chimichurri: when vacuum sealing frozen meat, add a small folded paper towel just above the sealing line. It’ll absorb any moisture and help the seal stay clean and tight, especially when you’re working with fatty cuts like picanha.

What’s amazing is that frozen picanha, when cooked sous vide, comes out tasting just as incredible as fresh. You’ll still get that signature buttery texture, deep beef flavor, and consistent doneness from edge to edge. That’s the beauty of sous vide picanha with cilantro chimichurri—it’s flexible, forgiving, and always reliable.

I personally stock up on picanha when I find a good butcher deal. I portion it into meal-sized packs and freeze it with the fat cap trimmed and scored, ready to drop into the sous vide whenever the craving for sous vide picanha with cilantro chimichurri hits. It’s one of the easiest ways to elevate a weeknight dinner into something bold and impressive without any extra prep time.

And remember: the chimichurri sauce for sous vide picanha with cilantro chimichurri can also be made ahead and stored in the fridge. So when you’re pulling frozen meat straight into the bath, you’re already halfway to dinner. Pair it with a crisp salad or roasted veggies, and you’ve got a gourmet meal from frozen to plated with minimal effort.

Finishing Touches: Searing & Cilantro Chimichurri Perfection

The best way to sear sous vide picanha

After cooking sous vide picanha with cilantro chimichurri, the most critical step for unlocking flavor is a high-heat sear. This finishing touch transforms your precisely cooked picanha into a show-stopping centerpiece, bringing out the savory richness of the beef while crisping up that iconic fat cap. It’s the step that adds texture, depth, and mouthwatering aroma—the final 5% that takes sous vide picanha with cilantro chimichurri from good to unforgettable.

When it comes to searing, you’ve got three solid options, each with its own advantages. No matter which you choose, the goal remains the same: build a golden-brown crust without overcooking the tender interior created during the sous vide process.

1. Cast Iron Skillet (My Go-To for Sous Vide Picanha with Cilantro Chimichurri)
A ripping-hot cast iron pan is perfect for getting a quick, even sear. Start with the fat cap side down—no oil needed, as the fat renders into the pan naturally. Press it gently with tongs for even browning. After the fat is crisped, briefly sear the other sides to caramelize the exterior. This method gives sous vide picanha with cilantro chimichurri that steakhouse-style sizzle and aroma.

2. Broiler (Fast & Indoor Friendly)
Using the broiler is a hands-off way to finish your sous vide picanha with cilantro chimichurri. Position the meat close to the heating element (about 2 inches), fat side up. This concentrates the heat on the surface and crisps the fat while preserving the interior. Watch closely—broilers are powerful, and you want a sear, not a scorch.

3. Charcoal Grill (Ultimate Flavor for Sous Vide Picanha with Cilantro Chimichurri)
If you’re craving smoky complexity, the grill is your best bet. Place the meat fat-side down over blazing-hot coals, as close to the heat as possible. This method adds depth to the crust and pairs incredibly well with the herbaceous brightness of the cilantro chimichurri. It takes a little more setup, but the flavor payoff is huge.

Regardless of your method, here are three quick tips for nailing the sear on sous vide picanha with cilantro chimichurri:

• Pat the meat completely dry before searing. Moisture is the enemy of browning.
• Chill it slightly (5 minutes in cold water) before searing to avoid raising the interior temperature too fast.
• Let it rest in foil after searing—this helps redistribute juices for that perfect final slice.

When you pair this beautifully browned crust with the zing of your cilantro chimichurri, you create contrast: hot and cool, savory and tangy, rich and bright. That’s why sous vide picanha with cilantro chimichurri is so much more than steak—it’s a flavor experience you craft with intention.

For even more finishing ideas, the broiler searing guide and the reverse sear method offer deeper dives into techniques that work beautifully with sous vide picanha with cilantro chimichurri.

How to make cilantro chimichurri from scratch

This herby, garlicky, vibrant sauce takes less than 5 minutes. Here’s the exact mix I use:

Cilantro Chimichurri Ingredients:

• 4 Tbsp fresh flat-leaf parsley, minced
• ½ tsp dried oregano
• ¼ tsp chili flakes
• ½ tsp salt
• 4 Tbsp extra virgin olive oil
• 1 Tbsp red wine vinegar
• 1 garlic clove, minced
• Optional: a handful of fresh cilantro for brightness

How to make it:
Combine everything in a bowl and stir. That’s it. You can make it ahead—just refrigerate and bring to room temp before serving. Taste and adjust: more vinegar for tang, more oil for richness, or chili for extra heat.

If you’re cooking other beef cuts like sous vide New York strip or sirloin, this chimichurri works across the board.

Serving Sous Vide Picanha with Chimichurri the Right Way

Slicing and presentation: the secret to tender bites

Once your picanha is seared and rested (yes—rest it 10 minutes wrapped in foil), it’s time to slice and serve. This step is just as important as how you cooked it. Always slice against the grain, which shortens the muscle fibers and makes each bite tender and easy to chew.

Picanha’s grain typically runs across the length of the cut. If it’s a whole piece, first slice it in half to reveal the direction of the grain, then cut each half perpendicular to it. Aim for ½-inch thick slices, which showcase that perfect pink center surrounded by a golden crust.

Serve it warm with a generous drizzle of your cilantro chimichurri. Bonus: this beef is just as good cold—ideal for leftovers, sandwiches, or salads the next day.

For serving ideas, this sous vide steak recipe shows versatile plating options, while our steak with garlic herb butter highlights rich side pairings.

What to serve with sous vide picanha

To let the beef shine, keep your sides simple but flavorful:

Side Dish	Why It Works
Grilled veggies (asparagus, zucchini)	Light, smoky contrast
Roasted baby potatoes	Crispy, salty, perfect with chimichurri
Arugula salad with lemon vinaigrette	Bright and peppery balance
Toasted crusty bread	Soaks up those juices and sauce

For gatherings, you can also serve this family-style: sliced picanha on a platter, chimichurri in a small bowl, and sides laid out buffet-style.

If you’re exploring other beefy, crowd-pleasing sous vide recipes, don’t miss this tri-tip steak or our flat iron steak.

Conclusion: Worth the Water Bath Every Time

Sous vide picanha with cilantro chimichurri is one of those dishes that feels restaurant-fancy but is totally doable at home. With sous vide, there’s no guesswork—just precise doneness, every time. The crispy fat cap and juicy pink interior are the definition of beef done right. Top it with the herbaceous tang of chimichurri, and you’ve got a show-stopping meal for weeknights or weekends.

Whether you’re brand-new to sous vide or already mastering different cuts, this recipe is a flavor-packed favorite that delivers consistent results—and maybe even a few impressed guests.

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FAQs

What is the best temperature to sous vide picanha for perfect doneness?
The ideal temperature is 131°F (55°C) for medium-rare, resulting in tender, juicy slices with rich flavor. Slightly higher (135°F) gives a firmer bite, while 129°F yields rare.

How long should I sous vide picanha before searing?
Cook it for 2 hours if fresh or 3 hours if frozen. No longer is necessary for this naturally tender cut.

Can I use frozen picanha for sous vide with cilantro chimichurri?
Yes! Just vacuum-seal and add 1 extra hour to the cooking time. The flavor and texture remain outstanding.

What cut of beef is picanha and why is it great for sous vide?
Picanha comes from the rump cap. It’s flavorful, tender, and has a fat cap perfect for post-sous vide searing.

How do you make cilantro chimichurri for sous vide picanha?
Mix chopped parsley and cilantro, red wine vinegar, olive oil, garlic, oregano, chili flakes, and salt. Stir and adjust to taste.

Should I marinate picanha before or after sous vide cooking?
No marinade needed. Just season with salt pre-cook and serve with chimichurri afterward for best flavor.

What’s the best way to sear sous vide picanha after cooking?
Use a hot cast iron pan, broiler, or charcoal grill. Always dry the meat first and start with the fat side down.