Easy Barbecue
If you’re not familiar with Picanha, just know that it is the caps of Top Sirloin and that it isn’t an overused muscle so, the meat tends to be super tender when it’s cooked. It’s also fairly inexpensive and the popularity of these cuts are growing because of the amazing results achieved from a simple barbecue or rotisserie. Brazilian restaurants like Rodizio’s and Tucanos have introduced this style of cooking and slapped the staple on this fine cut.
Preparing Picanha
Technically, you can cut up these caps and serve them any way you like. I tend to clean each cut, cutting away the Silver-skin and unwanted fat, and then slice the steak ,with the grain, into for pieces; all being equal in thickness not length. These steaks can then be seasoned and cooked as is or shanked onto shish kebab skewers for a rotisserie or easy flipping on the grill or under a broiler.
Grilling Top Sirloin Caps
The easiest way to cook these Picanha steaks on the grill is cook on low, with the lid down. I time it, flipping every five minutes for approximately 20 minutes total. It’s not a bad idea to monitor the internal temp with a meat thermometer, if you’re a bit inexperienced, especially if you like to “reverse sear”. In this video tutorial, I demonstrate grilling under bad circumstances to show you how to overcome hot spots and flare ups.
final results
Truthfully, these are the WORST looking Picanha steaks I could’ve put on camera but, as you can see down below, the results were tremendous. So, don’t judge a book by it’s cover. These steaks were great and I even made tacos, the next day, with the leftovers.
More Beef & Steak Recipes
Smoked Beef Rib Roast, Beef Short Ribs with Gravy, Beef Stew with Ditalini, Steak Ranchero with Potatoes, Grilling Thick Ribeye Steak, Ribeye Chicken Fried Steak, Spicy Philly Cheesesteak, Dry Aging Beef, Grilling Tomahawk Ribeye Steak, Pan-fried Ribeye Steak, Garlic Mushrooms and Onions, Smoked Boneless Prime-rib Roast, Boneless Ribeye Roast, Tri-Tip with Chimichurri, Scones: Steak House style Fry Bread, Beef Chuck Bottom Round Roast Beef, Texas-style Beef Brisket, Barbecue Beef Ribs.
Picanha Top sirloin Steak Ingredients:
- Picanha steak – 2-3 lbs (top sirloin cap, trimmed with fat cap intact)
- Olive oil – For searing or grilling
- Kosher salt & Pepper – for seasoning
- Blackened Seasoning, optional
Instructions for Preparing and Grilling Picanha (Top Sirloin Caps):
- Trim the Steak (If Needed): Ensure the fat cap is about ¼ inch thick. Trim any excess fat without removing it completely.
- Slice the Picanha: Cut the steak into 2-inch-thick strips against the grain. Each strip should have an even fat layer.
- Season Generously: Rub the steaks with kosher salt and black pepper, ensuring even coverage on all sides. Let the steaks sit at room temperature for 30 minutes.
- Prepare the Grill: Preheat your grill to medium-high heat (375°F to 400°F). For charcoal grills, ensure the coals are white-hot and distributed evenly.
- Sear the Steaks: Place the steaks on the grill, fat side down first. Grill for 3-5 minutes to render the fat and create a crispy crust.
- Grill All Sides: Flip the steaks and grill each side for 4-6 minutes, depending on desired doneness. Use a meat thermometer to check internal temperature:
- Rare: 120°F-125°F
- Medium-rare: 130°F-135°F
- Rest and Slice: Remove the steaks from the grill and let them rest for 10 minutes. Slice against the grain for maximum tenderness.
- Serve and Enjoy: Serve your Picanha with chimichurri, garlic butter, or your favorite sides like roasted potatoes or grilled veggies.
Be sure to watch the short video tutorial and I’ll show you exactly how to prepare and cook your Picanha Steaks to perfection.
Recommended
Barbecue Grills, Smokers, Dry Aged Beef Coolers, Knives, Cutting Boards
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