Coffee & Moonshine Crusted Picanha

Photo of slices of steak with corn cakes and tomato

Oh yes, picanha is a showstopper cut, and it’s a fantastic way to spotlight Brick Church Meats & More beef in something unexpected yet still approachable. Let’s stay true to its Brazilian roots with a twist and infuse it with Southern charm and a local Tennessee vibe by incorporating something like Big Machine Distillery’s Vodka or Moonshine.

Coffee & Moonshine Crusted Picanha with Smoked Tomato Chimichurri

Featuring:

  • Brick Church Meat’s Picanha Steak

  • Big Machine Distillery’s Tennessee Moonshine

  • A bold, smoky, Latin-Southern fusion

Serves: 4–6
Prep Time: 30 minutes + marinating
Cook Time: 20–30 minutes (depending on method)

Main Dish: Coffee & Moonshine Crusted Picanha

Ingredients:

  • 2–2.5 lb LoKey Ranch picanha roast, fat cap on

  • 2 tbsp coarse ground coffee

  • 1 tbsp brown sugar

  • 1 tsp smoked paprika

  • 1 tsp kosher salt

  • 1/2 tsp cracked black pepper

  • 2 tbsp Big Machine Moonshine (plain or cinnamon for a subtle kick)

  • 1 tbsp olive oil

Smoked Tomato Chimichurri

Ingredients:

  • 2 Roma tomatoes, halved

  • 1/2 cup fresh parsley

  • 1/4 cup fresh cilantro

  • 2 tbsp red wine vinegar

  • 1 small garlic clove

  • 1/2 tsp crushed red pepper flakes

  • 1/4 cup olive oil

  • Salt to taste

Instructions:

1. Prep the Picanha:

  • Score the fat cap lightly in a crisscross pattern (don’t cut into the meat).

  • Rub picanha all over with moonshine and olive oil.

  • Mix coffee, sugar, paprika, salt, and pepper in a bowl and pat onto the steak.

  • Cover and refrigerate at least 2 hours (up to overnight).

2. Cook the Picanha:

  • Grill whole over indirect heat, fat side down first, or sear on all sides in a cast iron skillet, then roast at 375°F until internal temp reaches 130°F for medium rare (about 20–25 min). Rest at least 10 minutes.

  • Slice against the grain into thick, juicy strips.

3. Make the Chimichurri:

  • Lightly char or smoke the tomato halves on the grill or under a broiler until blistered.

  • Blend with parsley, cilantro, vinegar, garlic, red pepper, olive oil, and salt until chunky but saucy.

Suggested Pairing:

  • Big Creek Winery’s Camp Blount Barrel Select – exceptional red muscadine wine, aged in Tennessee whiskey barrels, presents a robust, full-bodied character that play beautifully with the smoky coffee crust and bright tomato chimichurri.

  • Or offer a Moonshine Mule cocktail featuring Big Machine Moonshine, ginger beer, and lime for a fun, fiery complement.

Side Pairings:

  • Grilled Polenta Cakes – seared golden with a hint of rosemary and parmesan

  • Grilled Peach & Arugula Salad – with balsamic glaze and pecans

  • Smoked Gouda Mac & Cheese – if you’re going full comfort mode