Beef Recipes You'll Love - Gluten Free Homestead

Picanha Steak Recipe

Barbara Bianchi — Thu, 23 Apr 2026 23:44:55 +0000

Picanha steak cooks up tender and full of flavor, with a rich fat cap that melts right into the meat. My easy method takes the guesswork out, and makes it simple to get it right every time.

You know that moment when you spot a cut of meat you don’t see very often… and suddenly dinner feels a little more exciting?

That’s picanha. And if you know, you know.

It’s tender, deeply flavorful, with that signature fat cap that slowly melts as it cooks, basting every bite.

No complicated prep. No overthinking. Just a really good steak that comes through every single time.

Once you get the hang of this, you’ll start to see how simple cooking great steak can be. I use a similar pan-searing approach here that I rely on for my perfect flat iron steak.

The pan-searing method also works for cuts like strip steak or ribeye.

This is the kind of dinner that feels a little special without asking more from you.

Because dinner doesn’t need to turn into a whole project. It can be simple, satisfying, and something you look forward to at the end of the day.

If you love low-effort dinners that feel like a treat, you might also like my easy tomahawk steak dinner and quick pan-seared pork chops for busy nights.

Share this with someone who would absolutely grab this cut without thinking twice.

Here’s everything you’ll need to bring this to the table tonight.

Ingredients

A simple seasoning of salt on your picanha steak is all you need plus a little avocado oil for searing. (Extra-virgin olive oil will also work.) The cut has so much natural flavor that keeping it simple usually works best.

Instructions

*Free printable recipe card is available at the end of the post.

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

1. Bring the steak to room temperature

Take the picanha out of the fridge about 30 minutes before cooking. This helps it cook more evenly and gives you a better sear.

2. Season simply

You don’t need much here. A generous amount of salt is usually enough. Picanha has a naturally rich flavor, and keeping it simple lets the cut shine.

3. Choose your cooking method

You can cook picanha on a grill or in a cast iron skillet if you don’t have one. I use a little avocado oil for searing because it can handle high heat, which helps you get that beautifully browned crust without worrying about burning or sticking.

Grill method:
If grilling, brush a little avocado oil on the steak. Then place the steak on the grill. Don’t flip the steak for about 2-3 minutes depending on the thickness of your steak. Now, flip for about 2 more minutes until it reaches your desired doneness.

Cast iron method:
Heat a little oil in your cast iron pan over medium-high heat until it’s hot. Place the steak in the skillet. Don’t flip the steak for about 4 minutes. Now, flip and sear the other side about 3-4 more minutes until you get a deep golden crust.

The steak in the next picture was perfectly done with 4 minutes on each side. I’ve used this Lodge cast iron skillet for years. It heats evenly, holds onto that heat, and gives the steak a reliable, flavorful sear every time.

4. Cook to the right doneness

Picanha is best at medium-rare to medium.

* Medium-rare: 130–135°F
* Medium: 140–145°F

If you don’t use a thermometer, look for a warm center with a slight spring when pressed. You want it tender, not firm.

5. Let it rest

Once cooked, let the steak rest for 5–10 minutes before slicing. This keeps the juices inside the meat instead of running out on the cutting board.

6. Slice and serve

Slice against the grain for the most tender bite. You’ll notice right away how juicy and flavorful it is, especially with that rendered fat cap.

Serving suggestions

This pairs really well with a simple side dish like my crispy roasted potatoes, air fryer mushrooms or a quick fresh tomato salad.

Pro tips and recipe notes

What is picanha steak?

Picanha is a flavorful cut from the top of the sirloin, known for its tenderness and signature fat cap. That fat is what gives it so much of its rich, beefy flavor as it cooks. It became popular first, in Brazil, traditionally grilled on skewers. It is also known as the rump cap, top sirloin cap, rump cover or coulotte steak.

Is steak a good way to get enough protein?

Steak can be a really satisfying way to get high-quality protein, especially when you’re trying to keep meals simple but still filling. It’s also a rich source of the essential amino acids your body needs to build muscle.

This is something we walk you through more in our Losing Strength As You Age. You Must Deal With It Now! guide.

Sufficient protein is a key ingredient for staying strong as you age, and meals like this are doing more for you than just tasting good.

How do I store leftover picanha steak?

Let it cool slightly, then store it in an airtight container in the fridge for up to 3 to 4 days. When you’re ready to eat, reheat it gently in a skillet over low heat just until warmed through. You’re not trying to cook it again, just bring it back to life.

This is one of those dinners that reminds you how good simple can be. A great cut of meat, a straightforward method, and a result that feels a little special without asking much of you. And that’s really my goal here, food that feels comforting, satisfying, and easy to come back to anytime.

P.S. If you want more no-stress dinner approaches like this, I show you my simple method for easy dinners here.

More like this

Slow cooker steak tips recipe: Cooking sirloin steak tips in your slow cooker transforms this lean, budget-friendly cut into tender, pull-apart bites. And they’re coated in a rich, savory teriyaki-style sauce. Yum.

Beef liver with bacon and caramelized onions: This is one of those dinners that surprises you in the best way. It’s deeply savory, and it comes together fast, so you can put a truly nourishing meal on the table that feels rich and satisfying.

Châteaubriand beef tenderloin roast: You’re going to love this decadently juicy châteaubriand recipe. It’s a one of a kind beef tenderloin roast. Each bite melts in your mouth.

Picanha Steak Recipe

Picanha steak made simple. Juicy, tender, and easy to cook at home with a foolproof method that delivers every time. This method works just as well for cuts like strip steak or ribeye.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 8

Servings

Calories 220kcal

Author Barbara Bianchi

Ingredients

2 picanha steaks (8 ounces each, one inch thick)
salt to taste
1 tablespoon of avocado oil for searing

Instructions

Take the picanha out of the fridge about 30 minutes before cooking to bring it to room temperature. This helps it cook more evenly and gives you a better sear.
2 picanha steaks (8 ounces each, one inch thick)
Season your steak with salt.
Choose your cooking method:
Grill method:  If grilling, brush a little avocado oil on the steak. Then place the steak on the grill. Don’t flip the steak for about 2-3 minutes depending on the thickness of your steak. Now flip for about 2 more minutes until it reaches your desired doneness.
Cast iron method:  Heat a tablespoon of avocado oil in your cast iron pan over medium-high heat until it’s hot. Place the steak in the skillet. Don’t flip the steak for about 4 minutes. Now, flip and sear the other side about 4 more minutes until you get a deep golden crust.
Medium-rare: 130–135°F * Medium: 140–145°F If you don’t use a thermometer, look for a warm center with a slight spring when pressed. You want it tender, not firm.
Once cooked, let the steak rest for 5–10 minutes before slicing. This keeps the juices inside the meat instead of running out on the cutting board.
Slice your steak against the grain and enjoy.

Video

Notes

What is picanha steak?

Is steak a good way to get enough protein?

Steak can be a really satisfying way to get high-quality protein, especially when you’re trying to keep meals simple but still filling.

If you’ve ever wondered whether you’re actually getting enough to support your energy and muscle health, we walk you through it in how to know if you’re getting enough dietary protein.

Getting enough protein is essential for healthy aging, and meals like this do more than just taste good—they support your body, too.

How do I store leftover picanha steak?

Note: Nutrition information is from Kansas City Steak Company for a 4 ounce portion of Picanha. There are zero carbs in this steak.

Nutrition

Serving: 4ounces | Calories: 220kcal | Protein: 22g

The post Picanha Steak Recipe appeared first on Gluten Free Homestead.

Slow Cooker Steak Tips Recipe

Barbara Bianchi — Sat, 18 Apr 2026 01:13:32 +0000

Cooking sirloin steak tips in your slow cooker transforms this lean, budget-friendly cut into tender, pull-apart bites. And they’re coated in a rich, savory teriyaki-style sauce.

Naturally gluten free and low carb, it’s an easy, hands-off dinner that’s comforting and satisfying without feeling restrictive.

I almost didn’t buy these sirloin tip steaks again.

The first time I made sirloin steak tips, I marinated them. And then I cooked them on the stove like I normally cook steak, but they came out tough and disappointing.

Not exactly what you want when you’re trying to get a satisfying dinner on the table.

But that price kept catching my eye, and I had a feeling there was a better way to cook sirloin steak tips without fighting with it.

So I gave it another shot, this time letting the slow cooker do what it does best.

Best Way to Cook Sirloin Tip Steak (So It’s Tender, Not Tough)

And this is where everything changed. After a few hours of cooking low and slow, those lean sirloin steak tips turned incredibly tender. It’s the kind of meat you can pull apart with a fork, coated in a rich, savory teriyaki-style sauce that’s slightly sweet, and deeply flavorful for soaking into every bite.

I used the same sugar-free teriyaki sauce from my Stir-Fry Chicken with Sugar-Free Teriyaki Sauce.

I like to sauté onions and carrots before adding them to the slow cooker to bring out that deeper, almost caramelized flavor, but if you’re short on time, you can skip that step and still end up with something really good.

This slow cooker sirloin tip steak recipe is naturally gluten free and low carb, and it’s one of those protein-packed meals that keeps you full without needing anything on the side.

This is exactly the kind of easy, satisfying meal that’s helped us feel stronger and more energized in our 60s, and we shared more about that in our 65 and getting stronger. Here’s how we’re doing it guide.

If you’ve been feeling stuck making the same meals on repeat, or just want something that feels comforting without a lot of effort, this is a good one to keep in your rotation.

And if simple slow cooker dinners make busy nights feel less stressful, my friend Jennifer’s Easy Crockpot BBQ Pulled Chicken is another dinner worth trying. You can also browse more of my gluten free slow cooker recipes here.

Any standard slow cooker works great for these recipes.

I’ve used a similar slow cooker to this one for years and it cooks everything evenly so you can just set it and move on with your day.

Now grab you apron and let’s make this easy steak tips recipe.

Ingredients

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

Today I have Angus Beef sirloin tip steak, USDA choice. This is a lean cut, often found in thin-sliced form in the meat department of the grocery store or butcher shop.

Next, onions soften into the sauce and carrots add a subtle natural sweetness. And garlic infuses the dish with a strong, aromatic flavor.

For our sauce, coconut aminos. This is a nutrient-rich sap that comes from coconut blossoms and is a wonderful source of amino acids, vitamins, and minerals, and has a nearly neutral PH.

Surprisingly, it doesn’t have a coconut taste and is actually often used as a substitute for soy sauce.

You can go with gluten free soy sauce or gluten free tamari sauce if that’s what you have on hand.

Traditionally, teriyaki sauce is made with sake and mirin rice wines, but rice wine can be fermented with wheat-based yeast so it may not be gluten free. Instead, a little sherry goes well in this dish.

Sherry adds a subtle depth of flavor and helps gently tenderize the beef as it cooks. It doesn’t make the dish taste like alcohol. Instead, it rounds out the sauce and gives it a more balanced, savory flavor.

Instructions

*Free printable recipe card is available at the end of the post.

Sauté onion and carrots in oil until they are softened, fragrant, and the onions are slightly translucent. Then add garlic and cook for one more minute, stirring to prevent burning.

2. Transfer cooked veggies to the bottom of the slow cooker as a bed for the meat.

3. Then place the strips of steak tips on top of vegetables.

4. Finally, pour the teriyaki sauce mixture of coconut aminos, sherry, and water evenly over all that goodness.

5. Cover and set your slow cooker on low for seven-eight hours. Serve garnished with fresh parsley and enjoy!

Serving suggestions

This is an easy dinner to make work for everyone without cooking separate meals.

If you’re a low carber like me, serve this over Seasoned Cauliflower Rice with Bacon or alongside Creamy Cauliflower Mash. Both soak up that savory sauce and make your meal feel complete.

In my house, my kids (who aren’t low carb) go for theirs over rice, gluten free pasta, or mashed potatoes with a Grilled Homemade Gluten Free Corn Muffin on the side. That way, everyone leaves the table full and satisfied.

If you want to add something simple on the side, roasted or sautéed vegetables work great here too.

Pro tips and recipe notes

Can I make this ahead of time? Yes, and it reheats really well. The flavors deepen as it sits, so leftovers are just as good the next day. Store it in the fridge for up to 3 days. Or place in a freezer bag and it will keep for up to 3 months. To defrost remove to the refrigerator overnight. Reheat gently so the meat stays tender.

This is the kind of recipe I come back to when I want dinner to feel easy but still really good. It’s simple, dependable, and turns an affordable cut of beef into something tender and full of flavor. If you try it, tell me in the comments. I’d love to hear how you serve it.

P.S. I love quick easy sauces. On nights when you’re staring at plain chicken or fish for dinner, my Sauce System is where I walk you through exactly how to turn everyday proteins into something scrumptious. No overthinking substitutions, just quick, flavorful meals you can look forward to.

More recipes like this

How to make a perfect pan-seared flat iron steak: If cooking this lean steak has ever felt intimidating, this is the method that makes it click. I walk you through a simple pan-searing approach that gives you a tender, juicy steak with a beautiful crust every time. It works just as well for flank steak.

Picanha steak recipe: Picanha steak cooks up tender and full of flavor, with a rich fat cap that melts right into the meat. My easy method takes the guesswork out, and makes it simple to get it right every time. This method also works for cuts like strip steak and ribeye.

British-style meat pie: This is all about turning simple beef cubes into something rich, tender, and deeply satisfying. I show you the best way to cook them so they stay juicy and full of flavor, then tuck them into a cozy, comforting pie that feels like a true dinner win.

How to cook Tomahawk ribeye steak: This is your guide to the best method for cooking a tomahawk ribeye. Roasting it in the oven gives you even cooking and a tender, flavorful result, so you can enjoy this impressive cut for dinner tonight.

Chateaubriand: If you’ve ever wanted to cook a beef tenderloin roast but weren’t sure where to start, this method keeps it simple. I walk you through an easy approach that delivers a tender, perfectly cooked centerpiece that feels special but is totally doable.

Slow Cooker Steak Tips Recipe

Cooking sirloin steak tips in your slow cooker transforms this lean, budget-friendly cut into tender, pull-apart bites coated in a rich, savory teriyaki-style sauce.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 7

Servings

Calories 180kcal

Author Barbara Bianchi

Ingredients

2 pounds sirloin tip steak sliced against the grain, into strips

Vegetables

1-2 tablespoons of extra-virgin olive oil
3 carrots sliced
1 onion sliced
3 cloves garlic sliced

Sauce

1/2 cup coconut Aminos
1/2 cup sherry
1/2 cup water

Instructions

Heat the oil on medium until it shimmers before adding the carrots and onions. Sauté for 5 minutes stirring occasionally.
Add garlic and toss for one more minute, stirring to prevent burning.
1-2 tablespoons of extra-virgin olive oil , 3 carrots, 1 onion, 3 cloves garlic
Transfer sautéed vegetables to your slow cooker spreading them out evenly. Then place the strips of steak tips on top of the bed of vegetables.
2 pounds sirloin tip steak
In a separate bowl, combine coconut aminos, sherry, and water and stir. Then pour the mixture evenly over the steak and vegetables.
1/2 cup coconut Aminos, 1/2 cup sherry, 1/2 cup water
Cover and set slow cooker on low for 7-8 hours. Serve garnished with fresh parsley and enjoy!

Notes

What can I use instead of coconut aminos? Coconut aminos is often used as a substitute for soy sauce. You can go with gluten free soy sauce or gluten free tamari sauce if that’s what you have on hand.

What does the sherry do in this recipe? Traditionally, teriyaki sauce is made with sake and mirin rice wines, but rice wine can be fermented with wheat-based yeast so it’s not gluten free. Instead, a little sherry goes well in this dish.

Sherry adds a subtle depth of flavor and helps gently tenderize the beef as it cooks.

Can I skip sautéing the onions and carrots first? You can. Sautéing adds a deeper, slightly caramelized flavor to the dish, but if you’re short on time, you can add everything straight to the slow cooker and still get a really good result.

Nutrition

Calories: 180kcal | Carbohydrates: 8.4g | Protein: 30g

The post Slow Cooker Steak Tips Recipe appeared first on Gluten Free Homestead.