PICANHA ROAST: TENDER & JUICY (WITH VIDEO)
THAT ANYONE CAN COOK
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.
Picanha (pronounced “pee-KAHN-ya”) is a popular Brazilian cut of beef taken from the top of the rump which is close to the tail. It has a triangular shape surrounded by a thick layer of fat called ‘fat cap’.
Brazilian steakhouses usually grill it on long skewers over open flames but you can cut the steak into portions for smaller skewers. You can cut picanha into thick slices, season with only coarse salt, and then grill with the fat layer facing up until most of it melts away, and the remaining fat becomes crispy.
Picanha Roast (Sirloin Cap)
Ingredients – Picanha roast or top sirloin cap about 1.5 Kg – Olive oil – Salt
Instructions: - 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.
- 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. 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.
RECIPE NOTES: After roasting the picanha roast, you can still brown and crisp up the fat cap even more by broiling it for 5-8 minutes. Make sure to position the top of the picanha about 8-10 inches away from the oven broiler.
PICANHA ROAST: TENDER & JUICY