picanha

A classic recipe for tasty and beefy grilled picanha

Grilled Picanha Steak Skewers

Picanha steak (3-4 lbs)

tbsp kosher salt

tbsp black pepper

olive oil (to lightly brush beef)

Slice Picanha steak into 1 inch thick slices, cutting against the grain

Score the fat with your knife, about a quarter of an inch deep

Fold each section of beef in half, with the fat side facing out.  Once folded, place each piece on the skewer, poking through the fatty exterior of the beef

Brush skewers lightly with olive oil then sprinkle salt and pepper mixture on top to season the beef

Preheat grill to 450°F - if possible create two temperature zones on your grill

Place skewers on grill grates, ideally over the indirect heat side of the grill.  If you have to place the skewers directly over a burner just be sure to check on your beef every couple of minutes to ensure grill does not flare

Close the lid and cook the skewers for about 20 minutes, flipping every 5-7 minutes

Remove skewers from grill and allow them to rest for about 10 minutes, then serve and enjoy!

Picanha is the prized steak cut of Brazil. Learn about its history, where to buy it and a few different ways to grill it from my SouthAmerican BBQ friends.

Rotisserie Grilled Picanha

picanha sirloin cap

tsp Bk Brisket Rub

tsp Gaucho Steak Seasoning

tsp flake sea salt

Trim the silver skin from the meat side of the sirloin cap.

Heat the grill to medium high.

Lightly season the picanha on all sides with Brisket Rub.

Place the whole picanha on the grill fat side down. Grill for 3-44 minutes to sear, moving it around if you have flare ups.

Flip. Grill for another 3-4 minutes.

Remove from the grill. Slice with the grain into 3 two-inch thick steaks.

Prepare the grill for rotisserie cooking with medium-high heat.

Bend each steak into a C-shape and thread onto a rotisserie spit.

Sprinkle both sides with the Gaucho Steak Seasoning.

Grill on the rotisserie until the internal temperature reaches 130F degrees, 30-40 minutes.

Let rest 10 minutes. Remove from the spit and slice against the grain.

Season with flake sea salt.

This Grilled Picanha Steak is a delicious, juicy grilled steak popular in Brazilian steakhouses. It&#039;s a buttery, melt-in-your-mouth bite of good meat cooked over charcoal with simple seasoning.

Grilled Picanha Steak

picanha steaks (approximately 2 lbs total)

Tablespoons coarse sea salt salt

Prehat your charcoal grill.

Preheat your charcoal grill. You can also use a rotisserie, if you have access to one. Set your charcoal up in 2 zones and vents all the way open. You want the temp to be really hot, around 500+ degrees F.

Prep the meat.

Prep the meat. Skewer the picanha with two metal skewers to secure each steak. Picanha has a fat cap on one side, so curve the steaks to make a C with the fat cap on the outside of the C. Season the steaks on all sides with the salt.

Grill the steaks.

Grill the steaks. Place the skewers directly on the charcoal grill right in the middle between the hot and cool zones. Stand by to flip every 2 minutes to recreate a rotisserie experience without actually having a rotisserie. Cook to your preferred doneness. I cooked my steaks for about 15-20 minutes to 130 degrees F medium rare.

Rest, slice, and serve.

Rest, slice, and serve. Pull the picanha off the grill and let them rest. Use a heating pad to hold the skewers, then secure the skewer underneath and run knife on the outside of the steak to slice into thin slices.

https://www.youtube.com/watch?v=AZ7RzOs_3qA

MY SAUCES, RUBS AND MERCH: https://patio-provisions.com/
THERMOWORKS THERMOMETERS: http://www.thermoworks.com?tw=HEYGRILLHEY
RECIPE HERE:  https://heygrillhey.com/picanha-steak/

If you’ve ever been to a Brazilian steakhouse, you’re familiar with picanha. It’s that delicious steak they bring to your table on skewers and slice it freshly grilled right onto your plate. I don’t know about you, but I struggle to say no when this steak is offered, no matter how full I am. It’s just that good.

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00:00:35 - What is Picanha
00:01:57 - How to cut Picanha
00:03:08 - How to skewer Picanha
00:05:25 - How to grill Picanha

LINKS TO STUFF I USE

My Sauces, Rubs and Merch: https://patio-provisions.com/

Camp Chef: https://click.linksynergy.com/fs-bin/click?id=zN*84ReM8Ik&offerid=680940.4&type=3&subid=0

ThermoWorks thermometers: http://www.thermoworks.com?tw=HEYGRILLHEY

Weber Kettle: https://homedepot.sjv.io/MYEb3

Weber Genesis Gas Grill: https://homedepot.sjv.io/zOV76

Pit Barrel Cooker: https://cabelas.7eer.net/5Bz79

Smoke Tube: https://amzn.to/2HzNJQ2

Lodge Cast Iron: https://amzn.to/2Mf50SH

Kamikoto Knives: https://amzn.to/2VZdRMN

Dalstrong Knives: https://amzn.to/2YJLJdu

INGREDIENTS
 
3 picanha steaks (approximately 2 lbs total)
2 Tablespoons coarse sea salt or coarse kosher salt

INSTRUCTIONS

Preheat your charcoal grill. You can also use a rotisserie, if you have access to one. Set your charcoal up in 2 zones and vents all the way open. You want the temp to be really hot, around 500+ degrees F.

Prep the meat. Skewer the picanha with two metal skewers to secure each steak. Picanha has a fat cap on one side, so curve the steaks to make a C with the fat cap on the outside of the C. Season the steaks on all sides with the salt.

Grill the steaks. Place the skewers directly on the charcoal grill right in the middle between the hot and cool zones. Stand by to flip every 2 minutes to recreate a rotisserie experience without actually having a rotisserie. Cook to your preferred doneness. I cooked my steaks for about 15-20 minutes to 130 degrees F medium rare.

Rest, slice, and serve. Pull the picanha off the grill and let them rest. Use a heating pad to hold the skewers, then secure the skewer underneath and run knife on the outside of the steak to slice into thin slices.

Brazilian Picanha Steak IN YOUR BACKYARD! | How To

Picanha (sirloin cap) is one of the meatiest cuts - it rivals prime rib! Do it sous vide &amp; serve with Horseradish Dijon Sauce for an easy, delicious meal.

Sous Vide Picanha with Horseradish Dijon Sauce

3-5 pound picanha (sirloin cap)

Kosher salt

Pepper

Mayonnaise

horseradish cream

tbsp dijon mustard

tsp red wine vinegar

olive oil

parsley

Preheat waterbath with immersion circulator to 131 degrees F for medium-rare.

Season picanha liberally with salt and pepper. Vacuum seal and add to water bath. Cook for 6-8 hours.

While the picanha is cooking, prepare the sauce by mixing together horseradish cream, dijon, red wine vinegar, olive oil, and chopped parsley. Season with salt and pepper to taste. Refrigerate until time to serve.

When picanha is done, thoroughly pat dry with paper towels and reseason with salt and pepper.

Cover the picanha in a thin layer of mayonnaise on all sides except the fat cap.

Bring a cast iron skillet to smoking over high heat. Sear the picanha on the fat cap side first until deep golden brown. Continue to sear on all other sides until deep golden brown on all sides.

Remove to a cutting board and let sit for 5 minutes. Slice into 1/2 inch thick slices and serve with Horseradish Dijon Sauce.

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

sirloin cap

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!)

Brazilian influenced grilled picanha steak skewers served with chimichurri. Grilled hot and fast and finished over indirect heat for the perfect bite.

Grilled Picanha Steak with Chimichurri Recipe

picanha roast ((We use Snake River Farms))

extra virgin olive oil

SPG Rub

chimichurri sauce

Preheat Grill

Prepare the grill for two-zone (or direct/indirect grilling) method with lump charcoal. (While the grill is coming to temperature is a great time to make the chimichurri.)

Trim Fat

Starting with the fat cap side, carefully remove excess fatty layers so the fat cap is about 1/4 inch thick. Then flip the roast over and remove any silver skin or pockets of fat that are on the underside of the roast.

Score

Make X marks across the fat cap. This will not only allow the rub to get into the fat layer, it also helps when grilling the skewers as the fat renders and falls into the fire.

Slice Into Steaks

Slice the roast into about 2-inches thick slices aiming to keep each slice even. You will likely get five steaks.

Skewer

Fold the individual steak in half, with the fat cap facing out. Then slowly skewer so the Picanha Steak is shaped like a U and the skewer has gone through both folds. Having large thick gauge skewers helps. Place three of the steak cuts per skewer trying to keep the similar sizes on each skewer. The end cuts will be smaller and we typically make sure the smaller cuts are on one skewer as they will cook through first.

Grill Direct

Place the skewers over direct heat and close the lid. After 4 minutes flip the skewer, close the lid, and grill the other side over direct heat.

Grill Indirect

After 4 additional minutes (or your desired sear), move the Picanha to the indirect side and close the lid again. Continue grilling on indirect until the internal temperature of the skewers reaches 125 degrees F for rare, or your desired finishing temperature. It is highly likely the smaller of the two skewers will be done first, so remove them at separate times as they come to the desired internal temperature.

Rest

Remove skewers from the grill when they reach the desired internal temperature and let them rest for 10 minutes.

Slice and Serve

Holding the skewer in one hand and over a wooden cutting board, thinly slice the steak off the skewers and onto the cutting board. Serve the skewers with a dollop of the chimichurri sauce.

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

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

Sous vide top sirloin cap, also known as rump cap, rump cover, coulotte steak or picanha is easy to make, super tender and full of incredible natural flavor. This wonderfully marbled cut of beef is both economical and sure to impress your dinner guests.

Sous Vide Top Sirloin Cap (Picanha)

Top sirloin cap roast (picanha) (1.5-3 pound range)

coarse kosher salt

avocado oil

Take the roast out of the refrigerator and let it come to room temperature for 30-60 minutes.

Fill a large container or pot with water and set your sous vide immersion circulator to 131 degrees.

With a sharp paring knife, score the fat cap on the roast in a cross hatch pattern. Season all sides of the roast with kosher salt.

Place whole roast in a heavy duty freezer bag or vacuum seal bag and remove all of the air using a vacuum sealer or the water displacement method.

Make sure the bag is sealed and fully immerse in water bath heated to temperature. Clip the top of the bag to the side of the container.

Cover water bath with lid or plastic wrap and cook for 4 hours.

Remove roast from water bath and plastic bag and pat dry with paper towels.

Heat a cast iron skillet over medium-high heat until very hot and add avocado oil. When it shimmers, use tongs to carefully place the roast fat cap side down and sear for 2-3 minutes. Flip the roast and sear for another 2-3 minutes.

Slice against the grain and serve.

Cook &#39;Em Up Reverse Seared Rump Cap

Rump Cap Whole (Approx 2kg)

Lane's Signature BBQ Rub

Tbsp Plain Flour

Cup Cape Grim Beef Stock

Butternut Pumpkin (Approx 500 grams)

Large White/desiree Potatoes

Brown Onion (Diced)

1Tsbp Garlic (Minced)

Tbsp Olive Oil

Roll Pink Butcher's Paper

Before Cooking: Take your rump cap out of the fridge or esky about 45 minutes before dinner.&amp;nbsp;

Pre-heat your camp oven or heat source.&amp;nbsp;

Take 4 large potatoes and slice them ¾ of theway through. This is called Hassleback. Drizzle them with olive oil and seasonwith salt and pepper.

Put them inyou camp oven (or on a tray in the oven if you are at home) Cook till justtender. About an hour in camp oven. (About 45min in oven at home at around180°C)

Peel anddeseed a half butternut pumpkin. Slice about 2mil thick and set aside.

Pre-heatBBQ to about 100°C.

Remove RumpCap from packaging. Trim the fat from the rump cap until it is about 3milthick. Take your knife and slice the fat from the muscle in one piece BUT leaveattached just at one end. You want a fat flap situation happening. This willhelp keep the moisture in your meat.Note: Note: Ifyou have a nicely marbled piece of rump, disregard the above step. Just takethe fat completely off the meat. The fat marbling will do this for you. Flipand remove any sinew.

Rub bothsides of the meat generously and place in a foil tray. 

Half crush another foil tray and place it upsidedown in the grill plate. This will create some elevation and a secondbarrier from the flames underneath. Put the foil tray with the meat in it on top ofthe crushed foil tray and close the lid of the BBQ.(You can add some wood chips or a smoking brickat this point to the grill for a real southern BBQ flavour)

You want totake the meat to an internal temperature to between 45-50°C. This should takebetween 35 and 45 min.We strongly recommend using a thermometer for this step.Note: Ifyou make a mistake with the BBQ temperature and the meat gets too hot tooquickly. Just take the meat off and rest it for 10 min. Put in back on thegrill directly at a high heat to get some colour on the outside. Then justcarve it like a roast. Not the end of the world. 

While themeat is resting, check the potatoes. If they are ready just take the camp ovenoff the coals and set aside. 

Fine dice a ¼ of a brown onion and sauté in a saucepan until tender, addtsp garlic and cook out.&amp;nbsp;Add flour and cook for 1 min. Add pan juices and cookout. Slowly add stock and cook till nice consistency. Set aside for plate up.

Drizzle pumpkin with olive oil and season with salt and pepper. Putstraight on the grill on a medium to high heat. This should only take about 3min aside.&amp;nbsp;You want some nice char marks and the pumpkin to be just tender.&amp;nbsp;

Time to cutthe steaks. Turn heat up on grill to high. Locate the grain marker you made. It should have you cutting the Caplength ways not across. The edge pieces will definitely be over cooked. Sliceabout an inch in from the edge, following your grain maker. Now cut about 1 ½inch steaks. You should end up with 4-5 off a 1kg Rump Cap. Place steakstraight on grill, high heat! Give the steaks 30-40secons a side. Just enoughto get nice char marks.

Platepotatoes and pumpkin in middle of the plate. Lay over steak and finish withsauce. 

Enjoy!

Picanha Steak seasoned and smoked over charcoal on a drum smoker

Smoked Picanha

whole picanha roast 3-4lbs

Tablespoons Killer Hogs TX Rub

Prepare Drum smoker or other pit for indirect cooking at 275°F

Remove picanha roast from packaging and trim away sinew or silver skin from the meat side.  Score the fat side using a sharp knife: make shallow cuts across the fat in one direction spacing the cuts about 1” apart; then make the same shallow cuts in the opposite direction.

Season the picanha with TX Rub on all sides.

Place it on the pit fat side down and insert a probe thermometer into the thickest portion to monitor internal temp.  

Remove from the pit once the internal temperature reaches 122-125°F 

Rest the picanha loosely covered in foil for 10-15 before slicing against the grain.

I think Malcolm had Beefgasm on that one...

Just cooked this tonight. I've been eyeing this cut at Publix for a couple weeks, wondering how to cook it. It was delicious!

yes.  just keep the meat on opposite side of the Slow 'N Sear and be sure your temp is hovering between 250 to 300.

I have done this several times now @ 275 degrees /  direct heat on my green egg.  Smoked with pecan wood.  Amazing flavor and melts in your mouth.

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