If you’re looking for a show-stopping dish to wow your friends and family, look no further than Traeger-smoked picanha. This Brazilian-style cut is a crowd favorite for its rich beef flavor and buttery fat cap, and when paired with crispy fries and a vibrant Italian salsa verde, it’s next-level delicious.
Smoky Perfection: Picanha Meets the Traeger
Let me tell you—this Traeger Smoked Picanha and fries with italian salsa verde brings back memories of my first backyard cookout on the Traeger. The smoky aroma, the sizzle of that perfect sear, and the bright herbaceous salsa were a match made in grilling heaven. Ready to recreate the magic? Let’s dive into this recipe!
Picanha is a cut of beef that deserves more love in American kitchens. In Brazil, it’s the crown jewel of churrasco (barbecue), celebrated for its simplicity and flavor. The fat cap is what makes it so special—it renders beautifully during the cook, infusing the meat with buttery richness while crisping up into a golden crust when seared.
What really elevates this recipe is the Italian salsa verde. This bright and zesty sauce is packed with fresh herbs, garlic, capers, and a touch of heat from jalapeño. It’s the perfect contrast to the smoky, savory steak and adds an irresistible tang that will keep your guests coming back for more. And let’s not forget the fries—crispy, golden, and cooked on the Traeger for an effortless side dish that brings the meal full circle.
Ingredients You’ll Need For Traeger Smoked Picanha and Fries
For the Picanha:
- 1 small whole picanha
- Kosher salt
For the Italian Salsa Verde:
- 2 cloves chopped garlic
- 1 cup chopped parsley
- 1/2 tsp chopped jalapeño
- 2 tbsp capers
- 1 tbsp Dijon mustard
- Juice of 1/2 a lemon
- 1 tsp red wine vinegar
- 2 tbsp olive oil
- 1 tsp Worcestershire sauce
For the Fries:
- Frozen French fries
The Traeger Method: How to Nail the Cook
Step 1: Prepare the Picanha
- Slice the picanha into steaks about 1.5–2 inches thick, keeping that glorious fat cap intact.
- Dry brine the steaks by coating them generously with kosher salt. Let them rest uncovered in the fridge for at least an hour or up to overnight. This locks in moisture and amps up the flavor.
Step 2: Reverse Sear the Picanha on the Traeger
- Preheat your Traeger Woodridge to 225°F. Place the steaks directly on the grill grates and smoke until the internal temperature reaches 110°F (about 45–60 minutes).
- While the steaks smoke, prep your flat-top grill (like the Traeger Flatrock) for searing. Use a small corner piece of the picanha fat to grease the grill—this adds flavor and creates a natural non-stick surface.
- Sear the steaks on the hot flat-top until a crust forms, flipping as needed. On the final flip, sprinkle your favorite garlic seasoning (like Garlic Junkie) for an extra punch. Pull the steaks when they hit 125–130°F for medium-rare perfection.
Step 3: Make the Italian Salsa Verde
- Combine the garlic, parsley, jalapeño, capers, Dijon mustard, lemon juice, red wine vinegar, olive oil, and Worcestershire sauce in a bowl.
- Stir well, season to taste, and adjust the flavors as needed—want it tangier? Add more vinegar. Spicier? Toss in more jalapeño.
Step 4: Cook the Fries on the Traeger
- Crank up your Traeger Woodridge to 425°F.
- Spread frozen French fries on a cookie sheet and pop them in the Traeger. Cook for about 15 minutes or until golden and crispy.
Smoked to perfection: picanha steaks on the Traeger, soaking up that wood-fired flavor. Once the steaks are seared, cut into strips for serving.
Assembling the Feast
Slice the picanha steaks against the grain to ensure tender, juicy bites. Serve them alongside the crispy fries, and don’t forget to drizzle (or generously slather) the salsa verde over the top. The tangy, garlicky salsa perfectly complements the smoky beef and salty fries, tying everything together.
Why This Recipe for Smoked Picanha Works on the Traeger
The Traeger Woodridge is a game-changer when it comes to versatility and precision, and this recipe for Traeger Smoked Picanha and fries with italian salsa verde takes full advantage of its capabilities. The reverse-sear method relies on consistent, controlled heat to slowly bring the picanha steaks up to temperature without overcooking, and the Traeger delivers with ease. Its precision temperature control ensures the meat absorbs just the right amount of smoky flavor while maintaining an even cook throughout. Whether you’re working with picanha, tri-tip, or even a whole roast, the Traeger takes the guesswork out of smoking.
One of the standout features of the Traeger Woodridge is its ability to multitask. While the picanha steaks are searing on the Flatrock, you can crank up the main grill to handle your sides. For this recipe, the fries come out golden and crispy, thanks to the grill’s convection-like airflow. Instead of juggling stovetop burners or an oven, the Traeger consolidates everything into one efficient system, freeing you up to focus on getting the perfect crust on those steaks.
The Flatrock griddle is a star player for searing this Traeger Smoked Picanha and fries with italian salsa verde. Using a corner piece of the picanha fat to grease the surface not only adds incredible flavor but also creates a naturally non-stick cooking experience. The griddle retains heat exceptionally well, giving you that beautifully caramelized crust on each steak while locking in all those juices. When combined with the smokiness from the Woodridge, the result is a steak that rivals anything you’d find at a high-end steakhouse.
Let’s not forget the wood-fired flavor that makes the Traeger so unique. The smoke infuses the meat with a depth that traditional grilling just can’t replicate, enhancing the natural richness of the picanha. It’s the same wood-fired magic that elevates even simple sides like French fries, giving them an added layer of flavor that makes this meal unforgettable. The Traeger isn’t just a grill—it’s a tool for creating memorable meals with ease and consistency.
Ingredient Spotlight: Picanha and Italian Salsa Verde
- Picanha: Known as the queen of Brazilian barbecue, this cut is beloved for its tenderness and rich marbling. Make sure to keep the fat cap on for maximum flavor!
- Italian Salsa Verde: A versatile sauce that combines the brightness of parsley, the umami of capers, and a hint of heat from jalapeño. It’s a game-changer for grilled meats.
Why Picanha Deserves the Spotlight
Picanha (pronounced pee-KAHN-yah) is one of the most underrated cuts of beef in the U.S., but it’s a staple in South American cuisine—particularly in Brazil, where it’s the star of traditional churrasco. What sets picanha apart is the fat cap, a thick layer of fat that bastes the meat as it cooks, keeping it juicy and flavorful. Unlike other cuts, picanha is both affordable and show-stopping, making it a fantastic choice for your next backyard BBQ.
When cooked properly, the picanha delivers an unforgettable combination of tenderness and bold beef flavor. The reverse sear method on the Traeger ensures that you get an even cook while building up that beautiful crust when it’s time to sear. The fat cap crisps up beautifully during the final sear, adding a buttery crunch to each bite.
Pro Tips for Buying and Prepping Picanha
When shopping for picanha, look for a triangular-shaped cut with a thick, unblemished fat cap. Most butchers label it as “top sirloin cap” or “culotte,” but make sure you don’t confuse it with other top sirloin cuts, which lack the signature fat cap. Ask your butcher to leave the fat cap intact—it’s the key to this cut’s incredible flavor and texture. We love the picanha we get from Snake River Farms.
For prep, dry brining with kosher salt is the way to go. This not only enhances the flavor but also helps tenderize the meat by breaking down the proteins. Letting the salted steaks rest in the fridge overnight ensures a deep, savory seasoning and a better crust during the sear.
Smoked to perfection: picanha steaks on the Traeger, soaking up that wood-fired flavor. Searing Picanha Steaks on Traeger Flatrock
Italian Salsa Verde: Not What You’d Expect
Italian salsa verde is a bold, herbaceous sauce that originates from Italy and is often served with roasted or grilled meats, fish, and vegetables. It’s all about balancing vibrant flavors—fresh parsley, zippy capers, and tangy vinegar—into a sauce that transforms any dish into something special. This isn’t your typical salsa verde, though. While the classic recipe often calls for anchovies or anchovy paste to bring a deep, briny umami note, I swapped in Worcestershire sauce instead. It’s a great substitute when you don’t have anchovies on hand, and it provides a similar savory richness thanks to its own anchovy base.
The beauty of Italian salsa verde is in its simplicity. It comes together in minutes with pantry staples and fresh ingredients, making it a go-to sauce for elevating any meal. Fresh parsley is the backbone of the sauce, providing a grassy, clean flavor that complements the smokiness of the picanha perfectly. Capers add a briny saltiness, Dijon mustard adds creaminess, and a touch of jalapeño brings a subtle kick of heat that ties it all together.
What makes this sauce so versatile is how customizable it is. Not a fan of parsley? Try swapping it for cilantro or basil. Want it spicier? Toss in an extra jalapeño or even a pinch of red pepper flakes. You can also play around with the acidity by adjusting the lemon juice or red wine vinegar to suit your palate. This is one of those sauces that works as a drizzle, a dip, or even as a marinade.
And here’s the secret to making the best salsa verde: taste as you go. A little extra caper brine, an extra squeeze of lemon, or a drizzle more olive oil can make all the difference. It’s all about finding the right balance for your taste buds. Once you try it, you’ll be adding it to everything from grilled meats to roasted vegetables—and you’ll wonder how you ever lived without it.
Don’t Forget Fry Dip!
For an extra treat, we love serving fries with a flavorful aioli, and this recipe is no exception. To keep things simple and on-theme, we mixed a few tablespoons of the Italian salsa verde with some mayo to create a creamy, tangy fry dip. The fresh herbs and bright acidity from the salsa verde pair perfectly with the crispy fries, making every bite even more irresistible. Give it a try—you’ll be dipping everything in this sauce!
Alternate Recipes to Try
Your Turn to Fire It Up
Whether you’re hosting a summer cookout or treating yourself to a restaurant-quality meal at home, this Traeger Smoked Picanha with Fries and Italian Salsa Verde will not disappoint. Grab your picanha, fire up the Traegers, and get ready to impress.
Ready to grill? Let me know in the comments how your picanha turns out! And don’t forget to share your photos on Instagram and tag us—because we love seeing your Traeger creations.
Traeger Smoked Picanha and Fries with Italian Salsa Verde
Equipment
- Traeger Woodridge grill
- Traeger Flatrock griddle
- Meat thermometer
- Metal cookie sheet
- Sharp knife
- Cutting board
- Mixing bowls
- Spatula
Ingredients
- For the Picanha:
- 1 small whole picanha
- Kosher salt
- For the Italian Salsa Verde:
- 2 cloves chopped garlic
- 1 cup chopped parsley
- 1/2 tsp chopped jalapeño
- 2 tbsp capers
- 1 tbsp Dijon mustard
- Juice of 1/2 a lemon
- 1 tsp red wine vinegar
- 2 tbsp olive oil
- 1 tsp Worcestershire sauce
- For the Fries:
- Frozen crinkle-cut French fries
Instructions
- Step 1: Prepare the Picanha
- Slice the picanha into steaks, about 1.5–2 inches thick, keeping the fat cap intact.
- Dry brine the steaks by generously coating them with kosher salt. Place them uncovered in the fridge for at least 1 hour, or up to overnight.
- Step 2: Reverse Sear the Picanha on the Traeger
- Preheat the Traeger Woodridge to 225°F.
- Place the steaks directly on the grill grates and smoke until the internal temperature reaches 110°F, about 45–60 minutes.
- Preheat the Flatrock griddle for searing. Use a small corner piece of picanha fat to grease the surface.
- Sear the steaks on the Flatrock until a crust forms, flipping as needed. On the final flip, sprinkle your favorite garlic seasoning (like Garlic Junkie) for extra flavor. Pull the steaks when the internal temperature hits 125–130°F for medium-rare.
- Step 3: Make the Italian Salsa Verde
- Combine the garlic, parsley, jalapeño, capers, Dijon mustard, lemon juice, red wine vinegar, olive oil, and Worcestershire sauce in a bowl.
- Stir well to combine, and season to taste. Adjust acidity, salt, or heat as needed.
- Step 4: Cook the Fries on the Traeger
- Increase the Traeger temperature to 425°F.
- Spread the frozen French fries on a metal cookie sheet and place them on the grill. Cook for 15–20 minutes, tossing halfway through, until golden and crispy.
- Step 5: Serve
- Slice the picanha steaks against the grain and serve with the crispy fries.
- Drizzle the Italian salsa verde over the steaks or serve it on the side for dipping.
Video
Notes
Salsa Verde Substitution: Worcestershire sauce was used here instead of traditional anchovies or anchovy paste.
Fry Dip Idea: Mix 2 tablespoons of salsa verde into mayonnaise for a creamy aioli.
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