How to Grill Top Sirloin Cap

Gather the ingredients. The Spruce / Victoria Heydt If the steak has been refrigerated, take it out 1 hour before you preheat the grill and let it come to room temperature. The Spruce / Victoria Heydt Lay the top sirloin cap flat on a cutting board or another work surface, fat-side up. Using a small sharp knife, cut the fat layer, without cutting to the meat, in a cross-hatch pattern, as you would do for a ham. The Spruce / Victoria Heydt Massage 1 tablespoon of salt into crevices of the cross-hatched fat layer of the steak. The Spruce / Victoria Heydt Season with freshly ground black pepper. The Spruce / Victoria Heydt If you want to skewer the steak, cut the steak lengthwise into three equal pieces. The Spruce / Victoria Heydt Roll each steak piece like a jelly-roll and, using a large metal skewer, secure the steak so it holds together rolled up. The Spruce / Victoria Heydt Sprinkle the remaining salt over the unseasoned sides of the steak. The Spruce / Victoria Heydt Preheat the grill to high. The Spruce / Victoria Heydt Clean the grates well and apply a thin layer of oil using a brush or paper towel. The Spruce / Victoria Heydt Lay the skewered picanha on the grill and turn off all heat except for the one burner furthest away from the steaks. Alternatively, heat a charcoal grill until very hot before carefully scraping the coals to the back of the grill. Immediately add the steak to the front side of the grill. The Spruce / Victoria Heydt Cook the steaks—with the grill cover closed—for 20 to 25 minutes, turning them every 5 to 7 minutes to ensure even cooking. The Spruce / Victoria Heydt When the internal temperature reaches 128 F to 130 F for medium-rare on an instant-read thermometer, take the picanha off the grill. The Spruce / Victoria Heydt Let the steaks rest 5 minutes, then remove from the skewer and slice against the grain and serve. The Spruce / Victoria Heydt Enjoy! The Spruce / Victoria Heydt