sirloin cap

Sirloin cap (also called culotte steak, coulotte steak, or picanha) is a fantastic, tender, slightly lesser-known cut of beef. It lends itself beautifully to our easy reverse searing method. You can serve it with the chimichurri linked here, or however you like. On salads or sandwiches, plain, or with your favorite sauce.

Reverse Sear Sirloin Cap with Chimichurri

fine sea salt

black pepper

Preheat oven to 250°F (121°C) with a rack...

Preheat oven to 250°F (121°C) with a rack in the center.

Pat sirloin cap dry with paper towels.

Score the fat in a crosshatch pattern. Make...

Score the fat in a crosshatch pattern. Make the cuts deep enough to cut through the fat but not through the meat. See video and step-by-step photos in post for visual cues.

Sprinkle both sides generously with salt and pepper.

Place meat cut-side down in a cast iron...

Place meat cut-side down in a cast iron pan.

Roast for about 30 minutes, until internal temperature...

Roast for about 30 minutes, until internal temperature reaches 105°F (41°C).

Remove meat from pan and place pan over...

Remove meat from pan and place pan over high heat on stovetop.

Place meat back in pan and sear 1...

Place meat back in pan and sear 1 to 2 minutes per side, until golden brown.

Rest 10 minutes before slicing against the grain.

Serve with chimichurri sauce (if you like).

https://mediavine-res.cloudinary.com/video/upload/aokgopv68ig71pasxjry.mp4

Sirloin cap (also called culotte or coulotte steak and picanha) is a FABULOUS, tender cut of beef that's a little bit lesser-known. Here's how to cook it, and why you should.

How to Cook Sirloin Cap (And Why You Should!)

Picanha is a Brazilian staple. Now you can make traditional picanha at home using the Big Green Egg.

Picanha (Sirloin Cap) Rotisserie on the Big Green Egg

picanha (sirloin cap) roast

Salt

Prepare the grill for direct cooking at 500 degrees with the rotisserie attachment.

One hour before cooking, remove the picanha roast from the refrigerator and score the fat cap in a hatch pattern.

Slice 3-4, 3-inch thick steaks from the roast, careful to cut across the grain. (See note)

Season the steaks liberally with salt on all sides.

Fold the steaks to form a C-shape, then skewer with the rotisserie rod and secure with the forks. Allow the picanha to sit at room temperature.

Once the grill is up to temperature, put the rod attachment into the motor and begin the rotisserie, leaving the dome to the grill open and the bottom vent closed halfway.

Cook for 20 minutes, monitoring for flare ups and adjusting the bottom vent as needed to control the heat.

At 20 minutes, begin checking the internal temperature using an instant read thermometer. The final temperature should be 120 degrees for medium rare.

Remove the rod from the rotisserie and place on a cutting board and let the picanha rest for 5 minutes.

Slice the picanha in small pieces from the rod, as they do in a Brazilian steakhouse, and serve. Outer layers will be slightly more done than the pieces closer to the rod, but your guests won&#8217;t notice.

This authentic picanha roast recipe (sirloin cap) is cooked in the oven using just 3 simple ingredients. The result is a tender and juicy cut of beef with a crispy and golden brown cap of fat that melts in the mouth. It’ll save you a trip (and money) to the best Brazilian steakhouses. Watch our quick video!

Picanha Roast (Sirloin Cap)

3.3 lbs picanha roast

olive oil

salt

To cook this picanha roast in the oven, let the meat rest at room temp for one hour so it will cook more evenly. Lightly trim off any visible skin or membrane from the bottom or sides. Do NOT remove the fat cap!

Preheat the oven to 390° F (220° C).

Then, place the cut, fat side down, onto a rack of a roasting pan. Pat dry well with a paper towel, brush with olive oil, and season generously with coarse salt. Flip the meat and repeat the process.

Pour just enough water in the bottom of the roasting pan to cover the bottom. It will prevent burning while the fat is dripping during the roasting process.

With the fat of the beef picanha facing side up, roast the picanha for about 60-70 minutes or until a meat thermometer inserted in the center (thickest part of the meat) reaches an internal temp of 130°-140° F (54°- 60° C).

Let the picanha roast rest for 15-20 minutes. Tap the top with the flat part of a knife blade to remove excess salt.  Last, slice it against the grain and serve with lime wedges or your favorite sauce such as chimichurri sauce.

https://www.youtube.com/watch?v=vF8ezl8ZTI0

Picanha Roast Recipe: Easy 3 Ingredient Top Sirloin Cap
https://www.easyanddelish.com/picanha-vegetables-en-papillote/
This authentic picanha roast recipe (sirloin cap) is cooked in the oven using just 3 simple ingredients. The result is a tender and juicy cut of beef with a crispy and golden brown cap of fat that melts in your mouth. Serve these yuca fries!  It’ll save you money and a trip to the best Brazilian steakhouses.

Picanha, also known as top sirloin cap or culotte, is a roast that comes from the top sirloin and can be cut into picanha steak.  It is covered by a prominent fat cap. Picanha is sometime confused with tri tip; however, tri tip is a different but similarly delicious cut that comes from the bottom sirloin.

Other delicious meat dishes that you might enjoy:
How to Cook Skirt Steak Recipe (4 Quick Steps): https://youtu.be/tOnhu7-zeSE
Crock Pot Brisket: https://youtu.be/Fqh8p7vPtyU
Skirt Steak Recipe-- 5 Skirt Steak Marinade Recipes: https://youtu.be/N9c5R_XTuao
Charcuterie Board DIY: https://youtu.be/uHa5Dz61Doo
5 Ingredient Instant Pot Pulled Pork: https://youtu.be/UKVpGhsoFeU
Slow Cooker Five Spice Barbecue Pork Ribs: https://youtu.be/y6pSrbtX0qw
Instant Pot Chili: https://youtu.be/wmh7VvPWPAU

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Picanha Oven Recipe:
Ingredients:
3.3 lbs picanha roast or top sirloin cap about 1.5 Kg
2 tbsp olive oil
3 tbsp coarse salt

Instructions how to cook picanha recipe:
1. To cook this picanha roast in the oven, let the meat rest at room temp for one hour so it will cook more evenly. Lightly trim off any visible skin or membrane from the bottom or sides. Do NOT remove the fat cap!
2. Preheat the oven to 390° F (220° C).
3. Then, place the cut, fat side down, onto a rack of a roasting pan. Pat dry well with a paper towel, brush with olive oil, and season generously with coarse salt. Flip the meat and repeat the process.
4. Pour just enough water in the bottom of the roasting pan to cover the bottom. It will prevent burning while the fat is dripping during the roasting process.
5. With the fat of the beef picanha facing side up, roast the picanha for about 60-70 minutes or until a meat thermometer inserted in the center (thickest part of the meat) reaches an internal temp of 130°-140° F (54°- 60° C).
6. Let the picanha roast rest for 15-20 minutes. Tap the top with the flat part of a knife blade to remove excess salt.  Last, slice it against the grain and serve with lime wedges or your favorite sauce such as chimichurri sauce.

Music: Josefina by Quincas Moreira.

Picanha Roast Recipe: Easy 3 Ingredient Top Sirloin Cap

This cut of meat changed my life!  Bye-bye filet mignon, we seek sirloin CAP at Costco.  Sirloin has long been loved by doctors for its leanness, but consumers balked at its toughness, requiring a marinade.  No More!  Sirloin has a lot of taste, if you can tenderize it sufficiently, and Sous Vide does that, with the same doneness from top to bottom!  The sirloin cap is known and beloved in Brazil and Argentina by the name of Picanha, which is sold there with a thick layer of fat, whereas the American butchers trim that fat more. For food safety, I cook at 131F for 2-4 hours for Medium Rare.

Picanha (Sirloin Cap) Sous Vide

ounce(s) sirloin cap

teaspoon(s) rock salt or kosher salt

tablespoon(s) avocado oil or olive oil

Grilled picanha steak is one of those easy Brazilian recipes full of juicy, melt-in-your-mouth flavors. The steaks are skewered and grilled until tender, then served with homemade chimichurri sauce and lime wedges. The fat cap keeps it incredibly moist and adds so much flavor! Check out also our picanha roast!

Grilled Picanha Steak

2-3 lbs picanha roast

Chimichurri sauce (Recipe in the notes (OPTIONAL))

Lime wedges

SLICE THE PICANHA ROAST: Do NOT remove the fat cap!!! Instead, score the cap of fat in a crosshatch pattern, NOT cutting too deeply. Slice the roast into 1.5-2-inch steaks on an angle perpendicular to the fibers running diagonally through the picanha.

Depending on the size of your roast, it may yield 5 or more steaks. If you bought the picanha already sliced, you won’t need to slice it but score the fat cap!

SKEWER AND SEASON: Fold each picanha steak in half or C-shape and then skewer each through 2-metal skewers with the fat side down on the outside of the skewers. Next, season the steaks all over with the salt. Let them sit at room temperature while firing up your grill! NOTE: Depending on how long or short your skewers are, skewer only 2-3 steaks per skewer/double-skewer!

PREP THE CHARCOAL GRILL: Clean the grates of your grill. Set a two-zone grilling (hot and cool zones) if you don’t have a rotisserie. Use lump charcoal to give the meat a more authentic profile flavor! Preheat your charcoal grill at high heat (500 degrees F OR 260 degrees C).  Carefully, oil the grates of your grill!

GRILL THE PICANHA STEAKS:  Place the steaks directly between your hot and cool zones. Make sure to flip the skewers every 2-3 minutes, closing the lid in between flipping. This will help the steaks to be cooked more evenly.

Begin to check their internal temperature with a meat thermometer after 15 minutes of cooking. It’ll take about 20-25 minutes to cook them to rare to medium-rare (125-130 degrees F (or 52-54 degrees C). The middle of the steaks will rare and the outside will be medium-rare.

LET THEM REST: Remove the meat skewers from the grill, tap them with the side of a knife to remove any extra rocks of salt (not dissolved), and let the steaks rest for 5 minutes, tented with foil,  before slicing to allow their juices to distribute.

SLICE AND SERVE: Use a sharp steak knife to slice the meat right off the skewer directly onto plates. Serve with chimichurri sauce and lime wedges on the side! NOTE: Brazilians usually eat the fat cap as well (it is flavorful) but you can make that choice for yourself.

https://www.youtube.com/watch?v=gzdIwbKqmjc

https://www.easyanddelish.com/grilled-picanha-steak/
Grilled picanha steak is one of those easy Brazilian recipes full of juicy, melt-in-your-mouth flavors. The steaks are skewered and grilled until tender, then served with homemade chimichurri sauce and lime wedges. The fat cap keeps it incredibly moist and adds so much flavor.  This easy picanha steak recipe is paleo, keto, low carb, gluten-free, dairy-free, 2 ingredient, and whole30 and will have them coming back for more! Recipe below.

SUBSCRIBE to our channel for more shortcut recipes made easy and delish. FOLLOW US on:
INSTAGRAM: https://www.instagram.com/easyanddelish/
PINTEREST: https://www.pinterest.com/easyanddelish/
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Other recipes you might enjoy:
--Picanha Roast Recipe: https://youtu.be/vF8ezl8ZTI0
--Marinated Skirt Steak Recipe: Mexican Carne Asada: https://youtube.com/shorts/zEcHDvP8jsQ
--How to Cook Skirt Steak: https://youtu.be/tOnhu7-zeSE
--5 Skirt Steak Marinade Recipes: https://youtu.be/N9c5R_XTuao
--Grilled Pork Chops: https://youtu.be/jXyjXcqk20g
--Mexican Carne Asada Marinade Recipe: Mexican Skirt Steak Marinade Recipe: https://youtu.be/2QGhNfhCWgo
--Grilled Salmon with Caribbean Salsa & Grilling Salmon Guide: https://youtu.be/VG33fr5qVoY
--Air Fryer Steak: https://youtu.be/P_fxbnCXVs8
--Flank Steak for the Win!  https://youtube.com/shorts/cgINvvxqRdo


EASY PICANHA RECIPE
Ingredients for Picanha Steak Recipe:
**2-3 lbs picanha roast (I used USDA CHOICE because it is cheaper and is still tender (other names: top sirloin cap, rump cover, rump cap, or culotte steak). NOTE: Do NOT remove the fat cap! Because it is a tender cut, there is no need to pay more for USDA prime or Wagyu.)
**2-3 TBSP of rock salt or 1 tablespoon per pound of meat

SERVE WITH:
Chimichurri sauce Recipe in the notes (OPTIONAL)
Lime wedges

Instructions how to cook picanha on grill:
1. SLICE THE PICANHA ROAST: Do NOT remove the fat cap!!! Instead, score the cap of fat in a crosshatch pattern, NOT cutting too deeply. Slice the roast into 1.5-2-inch steaks on an angle perpendicular to the fibers running diagonally through the picanha.
2. Depending on the size of your roast, it may yield 5 or more steaks. If you bought the picanha already sliced, you won’t need to slice it but do score the fat cap!
3. SKEWER AND SEASON: Fold each picanha steak in half or C-shape and then skewer each through 2-metal skewers with the fat side down on the outside of the skewers. Next, season the steaks all over with the salt. Let them sit at room temperature while firing up your grill! NOTE: Depending how long or short your skewers are, skewer only 2-3 steaks per skewer/double-skewer!
4. PREP THE CHARCOAL GRILL: Clean the grates of your grill. Set a two-zone grilling (hot and cool zones) if you don’t have a rotisserie. Use lump charcoal to give the meat a more authentic profile flavor! Preheat your charcoal grill at high heat (500 degrees F OR 260 degrees C). Carefully, oil the grates of your grill!
5. GRILL THE PICANHA STEAKS: Place the steaks directly between your hot and cool zones. Make sure to flip the skewers every 2-3 minutes, closing the lid in between flipping. This will help the steaks to cook more evenly.
6. Begin to check their internal temperature with a meat thermometer after 15 minutes of cooking. It’ll take about 20-25 minutes to cook them to rare to medium-rare (125-130 degrees F (or 52-54 degrees C). The middle of the steaks will rare and the outside will be medium-rare.
7. LET THEM REST: Remove the meat skewers from the grill, tap them with the side of a knife to remove any extra undissolved rocks of salt, and let the steaks rest for 5 minutes, tented with foil, before slicing to allow the juices to distribute.
8. SLICE AND SERVE: Use a sharp steak knife to slice the meat right off the skewer directly onto plates. Serve with chimichurri sauce and lime wedges on the side! NOTE: Brazilians usually eat the fat cap as well (it is flavorful) but you can make that choice for yourself.

Recipe Notes:
CHIMICHURRI SAUCE
In a medium bowl, mix well:
½ cup olive oil
2 tablespoons red wine vinegar
½ cup finely chopped parsley
4 cloves garlic, minced
1 small red chili, de-seeded and finely chopped
¾ teaspoon dried oregano
1 teaspoon coarse salt
½ teaspoon of black pepper
Let the sauce sit for at least 10 minutes to 1 hour to release all of the flavors into the oil before using.
But you can prepare this easy recipe up to 24 hours ahead and chill it, covered, in the fridge.
The ingredients must be finely chopped, with a chunky texture.


#shorts #grilledsteak #picanha #steaks #keto #lowcarbrecipe #lowcarbrecipes #ketorecipes #paleofood #paleo #grilling

PICANHA  Steak Recipe | HOW TO TURN YOUR HOUSE INTO A BRAZILIAN STEAKHOUSE  #Shorts

Recipe video above. Rump cap is considered by many to be the best cut for roast beef - prime rib quality without the price tag! But cook it wrong and it’s a chewy disaster. This recipe uses a safe, straightforward method that ends with pure roast beef bliss - edge-to-edge medium rare and a golden, crackly fat cap. Bonus: two new steak sauce obsessions provided! Chimichurri Butter plus a Roasted Garlic Butter (links in ingredient list)

Beef Rump Cap Roast (Picanha)

beef

tsp black pepper

Chimichurri butter ((pictured, stellar!))

Roasted Garlic Butter ((pictured, current obsession!))

Classic Chimichurri

Bearnaise sauce

Cowboy butter

Cafe de Paris

Creamy mushroom sauce

My favourite Blue Cheese Sauce ((page 330 of Dinner))

Red wine sauce ((page 327 of Dinner))

Dijon mustard, wholegrain mustard, horseradish cream ((good ones!))

Score fat (cut right in), rub meat with 2 tsp salt, and 3 tsp on fat cap. Roast on rack at 140°C/285°F (120°C fan) until the internal temperature is 48°C / 118°F (~70 minutes - 1 1/2 hrs). Rest 30 minutes, brown fat cap quickly under very hot oven grill/broiler (3 min max). Serve immediately!

ABBREVIATED RECIPE:

Preheat the oven to 140°C/285°F (120°C fan-forced).

Dry - Pat excess moisture off the surface of the rump cap with paper towels.

Score the fat cap with 2.5cm / 1&quot; diamonds - cut well into the fat but don&#39;t cut into the meat. (But not a disaster if you do, unlike pork crackling!)

Rub salt - Rub the meat surface with 2 teaspoons of the salt and half the pepper (ie underside and sides). Then rub the remaining 3 teaspoons of salt and pepper into the fat cap.

Meat thermometer - Place the beef on a rack set on a tray. Insert an oven-safe meat thermometer into the middle of the thickest part of the beef, if using.

Slow-roast - Roast until the internal temperature is 48°C / 118°F, between 70 to 90 minutes (it varies! Note 3)

Rest - Remove from the oven and leave on the counter for 30 - 40 minutes to rest (do not cover). The internal temperature will climb to 56°C / 132.8°F which is perfect medium rare. (Note 4 for other doneness)

FULL RECIPE:

Preheat - Halfway through the resting time, preheat the oven grill / broiler as high as it will go. Arrange the shelf so the surface of the fat cap will be 12cm / 5&quot; from the heat element.

Brown - Grill rump cap for 2 - 3 minutes until the fat cap is golden and a bit crisp. Keep a close eye on it, it can burn quickly, and remove after 3 minutes even if not golden enough else you risk a band of overcooked beef.

Ready! The beef is ready to serve - there is no need to rest again.

Brown fat cap:

Cut the beef thinly into 8mm / 1/3&quot; slices and serve with sauce of choice. Enjoy!

Serve:

2 no 3 things …..firstly I GOT MY DOZER BOOK !!! secondly I love rump cap - I do it in the Ninja foodi xl air fryer Amazing 
Thirdly how great they are going to see the RecipeTin meals ….My Tommy read some of the book - he’s a dog not a child 😅😂

Whole picanha smoked at 250°F then seared over direct flame. Crispy fat cap, pink interior, and a bark worth slicing through.

Reverse Seared Picanha

picanha roast,

Canyon Crust Beef Seasoning, more as needed

Score the fat cap straight from the fridge. Cut a 1/4-inch crosshatch pattern across the entire surface.

Season generously on all sides. Place fat side up on a wire rack and dry brine uncovered in the fridge for at least 45 minutes, up to overnight.

Set your smoker or grill for indirect cooking at 250°F. Smoke the picanha fat cap up for 60–90 minutes until it reaches your target internal temperature (115°F for medium rare).

Prepare the grill for direct searing over open flame. Sear the picanha, flipping every 2 minutes, until the crust is set and internal temperature hits 125–130°F for medium rare.

Rest for 10-15 minutes. Slice against the grain on a slight bias and serve immediately.

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Top 7 sirloin cap recipes from across the web

The most viewed sirloin cap recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Reverse Sear Sirloin Cap with Chimi...

Picanha (Sirloin Cap) Rotisserie on...

Picanha Roast (Sirloin Cap)

Picanha (Sirloin Cap) Sous Vide

Grilled Picanha Steak

Beef Rump Cap Roast (Picanha)

Reverse Seared Picanha

The most viewed sirloin cap recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine