These Brazilian steak bites deliver all the flavor of a traditional picanha steak recipe in a simplified, skillet-friendly way. Whether you're grilling outdoors or cooking on the stovetop, this flavorful steak is perfect for your next dinner party, backyard BBQ, or casual weeknight dinner.
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Why My Recipe
You know I'm all about maximizing flavor with minimal effort, so I came up with this Brazilian steak recipe that's inspired by a Brazilian picanha recipe I tasted at my local Brazilian steakhouse.
The difference? My version is made without the fuss of managing a rotisserie grill or an open flame.
I used sirloin steaks cut into bite sized pieces and marinated them in bold, South American flavors—garlic, lime juice, smoked paprika, and oregano—for juicy steak bites that are easy for any home cook to master.
You'll still get that deep, savory flavor you'd expect at a Brazilian churrascaria, but in a much more approachable, weeknight-friendly way.
If you love Brazilian inspired recipes, try my Brazilian Chicken Stroganoff!
What is Picanha Steak?
Picanha (also known as the top sirloin cap, culotte steak, or rump cap) is a prized cut of meat in Brazilian food culture. Known for its crescent shape and thick fat cap, it's traditionally skewered on long metal skewers and grilled over hot coals until crispy outside and pink inside.
This recipe honors the traditional flavor but in a simplified way using sirloin steak cubes seared in a cast iron skillet instead.
Love steak? Try my Pepper Steak with Gravy next!
Ingredients and Substitutions
- Sirloin steak (or use flank steak, skirt steak, or rump cap for variation)
- Olive oil (or substitute vegetable oil or avocado oil)
- Garlic cloves (or use garlic powder in a pinch)
- Fresh lime juice (adds tang—bottled lime juice works too)
- Smoked paprika is my favorite (regular paprika is fine)
- Ground cumin adds a a nice smoky flavor
- Sea salt or kosher salt
- Black pepper
- Dried oregano
- Fresh parsley
- Optional: long metal skewers or wooden skewers soaked in water if grilling
Directions
- In a large bowl, mix olive oil, minced garlic, lime juice, paprika, cumin, salt, black pepper, oregano, and parsley.
- Add steak cubes and toss to coat. Cover and refrigerate for at least 1 hour (up to 4 hours for deeper flavor).
- Heat a large cast iron pan over medium-high heat and drizzle with a little bit of oil.
- Working in batches, sear steak cubes 2–3 minutes per side until browned and cooked to your desired internal temperature.
- Let the meat rest on a cutting board for 5 minutes before serving. Garnish with extra parsley if desired.
Directions for Charcoal and Gas Grilling
Charcoal grill: Thread marinated cubes onto long metal skewers. Grill over hot coals for 2–3 minutes per side, flipping once, or until the steak reaches your preferred doneness.
Gas grill: Preheat to medium-high heat. Grill skewers 2–3 minutes per side over direct heat. Use an instant-read thermometer if needed.
Pro tip: A large metal skewer is more stable than wooden ones and gives a more authentic Brazilian steak experience!
Tips for Success
- Let steak come to room temperature before cooking for even browning.
- Don’t overcrowd the pan or skewers—give each piece of meat space to sear, otherwise steak will steam instead of sear.
- Serve with chimichurri sauce or a squeeze of lime juice for a fresh burst of flavor.
How to Store
Leftovers Brazilian steak bites can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat to avoid drying out the meat. This steak also makes a great addition to salads or wraps! Just add straight from the refrigerator.
Make with these simple side dishes
More steak recipe ideas
- How to Cook Ribeye in Cast Iron Skillet
- Cast Iron Flank Steak and Mushrooms
- Homemade Herb Butter for Steak
- Turkey Salisbury Steak with Gravy
Email me the recipe!
Enter your email and I'll send it to your inbox!
Plus get all our new recipes too!
Brazilian Steak Bites (Steakhouse Inspired)
Ingredients
- 1.5 lbs sirloin steak cut into 1 inch cubes
- 3 tablespoon olive oil
- 5 garlic cloves minced
- 2 tablespoon fresh lime juice about 1 lime
- 1 teaspoon smoked paprika or regular paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 tablespoon chopped fresh parsley plus more for garnish
Instructions
- Cut meat into one inch cubes.
- In a large bowl, combine olive oil, garlic, lime juice, paprika, cumin, salt, pepper, oregano, and parsley.
- Add steak cubes and toss to coat well. Cover and refrigerate for at least 1 hour, preferably 2–4 hours for more flavor.
- If using skewers and grilling or baking, soak wooden skewers in water for 20 minutes to prevent burning. Preheat grill to medium-high, or oven to 425°F (220°C), or heat a large cast-iron skillet over medium-high heat on the stovetop.
- Add olive oil to the skillet. Once oil is hot, sear steak bites in batches (do not overcrowd), about 2–3 minutes per side, until browned and cooked to your desired doneness.
- Sprinkle with extra parsley before serving.
For skewers (grilled or baked)
- Thread marinated steak cubes onto skewers. Remember to soak wooden skewers in water for 20 minutes before using.
- Grill for about 2–3 minutes per side, or bake at 425°F (220°C) for about 10–12 minutes, flipping halfway through, until cooked to your liking.
Notes
- Serve with Brazilian-style rice and beans on the side. You can also add chimichurri or a lime wedge for extra flavor.
- These steak bites are best when freshly made, as they’ll be super juicy and tender.
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