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sliced picanha roast in a baking pan
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5 from 28 votes

Picanha Roast (Sirloin Cap)

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!
Course:Main Course
Cuisine:Brazilian
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Resting time 15 minutes
Total Time 1 hour 25 minutes
Servings 4
Calories475 kcal
Author Valentina Dimitrova
Cost 6.50 per person

Equipment

  • roasting pan with rack
  • cutting board
  • knife

Ingredients

  • 3.3 lbs picanha roast or top sirloin cap about 1.5 Kg
  • 2 tablespoon olive oil
  • 3 tablespoon coarse 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. 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.

Recipe Video

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.  If you intend to remove the fat right before eating, don't bother to broil it. 
STORAGE
Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months. It is one of those easy freezer recipes!
Thaw in the fridge and reheat well.
To reheat, place the steak(s) in a deep microwave-safe dish and preferably pour over a little bit of water or a steak sauce. Cover the dish with plastic wrap and microwave it on medium heat for 30-second periods, turning the steak in between. Just reheat them until hot. Don’t go overboard!
Have in mind the picanha won’t be medium-rare anymore.

Nutrition

Calories: 475kcal | Protein: 83g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 221mg | Sodium: 5442mg | Potassium: 1337mg | Calcium: 86mg | Iron: 6mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

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