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Wagyu Picanha Steaks


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There’s few cuts of beef that are as packed with flavor as a picanha. Take that picanha and make it a Snake River Farms wagyu, and it’s a life-changing experience. These picanhas get the hot and fast fire–roasted treatment from the Hasty Bake and melt with the perfect pop of chimichurri. This is a meal you’ll be talking about for years to come.


  • Snake River Farms Wagyu Picanha
  • Flakey Kosher Salt
  • Al Frugoni’s dried Chimichurri seasoning
  • ½ cup Olive oil
  • ¼ cup red wine vinegar


  1. Trim all silverskin off of picanha.
  2. Slice into 1.5” steaks WITH the grain.
  3. Season with flakey kosher salt.
  4. Prepare the Hasty Bake grill with a 350 degree fire and move firebox into the bake position. Place steaks directly over the flames.
  5. Flip every minute to built crust. Pull when steaks hit 130 degrees internal and let them rest.
  6. For the chimichurri sauce, mix ¼ cup dried chimichurri seasoning and ¼ cup red wine vinegar and let dried herbs rehydrate. After about 10 mins, add ½ cup olive oil and mix.
  7. Slice up steaks, sprinkle steaks with kosher salt, top with chimichurri and serve.
  8. Enjoy!
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