Pellet Grill Picanha is a Brazilian-style steak that has gained popularity across the United States. A sirloin cap (picanha) is threaded onto metal skewers, seasoned simply with salt and pepper, and cooked on a pellet grill for a tender, flavorful result with a crisped fat cap.
Traeger Grilled Picanha Recipe
We love beef around here, and a well-cooked picanha is one of the best ways to enjoy it. Pellet grilling adds a subtle smoke and consistent heat that lifts the natural beef flavor and helps render the fat cap to a perfect crisp.
Compared with other heat sources, a pellet grill combines steady temperature control with wood-fired smoke — an ideal combination for steaks like picanha where simplicity and great crust matter most.
Why You’ll Love This Dish
- Steakhouse Crust on a Pellet Grill – High heat produces fast, attractive browning.
- Crispy Rendered Fat Cap – Finishing fat-cap-down crisps the exterior and keeps the meat juicy.
- Simple Seasoning, Big Flavor – Salt and pepper allow the quality of the beef to shine.
- Impressive Presentation – Skewers make for an attractive serving and quick carving.
- Quick Cook Time – Dinner-ready in minutes rather than hours.
More easy Traeger recipes available on the site.
Recipe Shopping List
Before you start, gather these essentials. Quantities are given in the recipe card below.
- Sirloin cap (picanha) with fat cap intact — This cut is the star; keep the fat for flavor and texture.
- Coarse kosher salt and coarse-ground black pepper — Minimal seasoning brings out the beef’s natural flavor.
Try other Traeger beef recipes and grilling ideas on the site.
How To Make This Recipe
The overview below outlines the main steps. Use the full recipe card at the end for exact ingredient amounts and timing while cooking.
- Preheat the grill: Bring your pellet grill to 400–450°F on high.
- Cut the meat: Slice the picanha with the grain into strips about 8 inches long and 2 inches wide.
- Season: Lightly season with kosher salt and coarse black pepper.
- Skewer and grill: Thread each strip onto a long metal skewer through the fat-cap end, fold into a “C,” and skewer through the other end. Space pieces about 1 inch apart. Grill 3 minutes per side, then turn fat cap down for an additional 3 minutes to crisp.
- Check temperature, rest, and slice: Remove at an internal temperature of about 125°F for medium-rare. Sprinkle with a bit more salt, rest 5 minutes, then slice thinly against the grain and serve.
More smoker and pellet-grill recipes available for inspiration.
Recipe FAQ
Picanha is the top sirloin cap, a triangular muscle with a thick fat cap. It is traditionally left intact, then cut into portions, skewered, grilled, and sliced. Depending on where you live, it may require a request to your butcher.
For high-quality beef like picanha, simple seasoning is best. Coarse salt and coarse black pepper enhance the meat without masking its flavor. If you like a touch of extra complexity, a light sprinkle of granulated garlic or smoked salt can complement the beef without overpowering it.
Yes. Any grill that reaches high heat will work. Use the same timing and technique, and if you have wood chips or a smoker box, add them for a smoky note. The pellet grill offers consistency and convenience, but the method translates to gas or charcoal grills as well.
Many steaks benefit from a pellet grill: ribeye, tomahawk, New York strip, sirloin, flank, hanger, filet mignon, and prime rib are all excellent choices. The steady heat and smoke enhance crust development and flavor across cuts.
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Serve This With
Classic sides pair beautifully with picanha. Try a loaded baked potato and a crisp Caesar salad for a traditional steakhouse-style meal. Grilled asparagus and grilled zucchini make fresh, smoky vegetable sides, and simple pellet-grilled potatoes are an easy, crowd-pleasing option.
If you prefer a lighter salad, a Greek salad with bright citrus and feta complements the rich beef nicely.
Pellet Grill Picanha
Pellet Grill Picanha cooked on a Traeger-style pellet grill. This method delivers bold beef flavor, a tender interior, and a crisp, rendered fat cap when finished fat-side down.
5 minutes
10 minutes
15 minutes
Ingredients
- 2 pounds sirloin cap (picanha) with fat cap on
- 2 teaspoons kosher salt
- ½ teaspoon coarse ground black pepper
Instructions
- Preheat your pellet grill to high, about 400–450°F.
- Slice the picanha with the grain into strips approximately 8 inches long by 2 inches wide.
- Season the strips with 1 teaspoon of the kosher salt and the coarse black pepper.
- Thread a long metal skewer through each strip, entering through the fat cap end. Fold the meat into a “C” shape and push the skewer through the other end, coming back through the fat cap to secure.
- Leave about 1 inch between each piece on the skewer. You should be able to fit two or three strips per skewer depending on size.
- Place the skewers directly on the grill grates. Cook 3 minutes per side, then turn the skewers so the fat cap faces down and cook an additional 3 minutes to crisp the fat.
- Use a probe thermometer and remove the skewers when the internal temperature reaches 125°F for medium-rare.
- Sprinkle the remaining salt on the meat, let rest for 5 minutes, then slice thinly against the grain and serve immediately.
Nutrition Information:
Yield: 6
Amount Per Serving:
Calories: 470
Total Fat: 28g
Saturated Fat: 11g
Cholesterol: 175mg
Sodium: 523mg
Carbohydrates: 0g
Protein: 50g
Nutrition data provided here is an estimate.