Jump to:
- What is Picanha Roast? About This Top Sirloin Cap Recipe
- What's the Best Way to Cook a Top Sirloin Cap?
- Picanha The Brazilian Way
- How to Cook Top Sirloin Cap Roast (Rump Cap Roast)
- Step-by-Step Process
- Serve Picanha Roast
- Molho Campeiro Brazilian Vinaigrette
- How to Reheat Leftover Picanha
- Related Recipes
- Recipe
What is Picanha Roast? About This Top Sirloin Cap Recipe
A picanha roast, aka beef top sirloin cap, rump cover, rump cap or coulotte, is supremely flavorful while very easy to prepare.
The cooking method we use is a combination of low temperature baking followed by high temperature broiling. Both phases are quite short - you might almost doubt that the beef will taste as good and finish as juicy as it does.
The approach is perfectly suited to the exceptionally tender and well marbled meat of top sirloin cap and its distinctly tasting waxy fat cap.
Origin of 'Picanha'. No one knows for sure how the Portuguese name came about, but one Brazilian story seems to provide an almost perfect explanation for the origin of the word picanha. Years ago, in the Pampas grasslands of South America where the influences of the continent's Spanish and Portuguese heritage meet, an Argentinian gaucho enjoyed some exceptional grilled meat prepared by a Brazilian parrillero. He asked what part of the animal the meat had come from. The Brazilian said that it came from 'donde se pica la aña' or from 'where you brand the cow' referring to the location of the sirloin cap - between the end of the loin and the leg. Pica la aña became picanha.
What's the Best Way to Cook a Top Sirloin Cap?
Given its unique qualities the best ways to cook sirloin cap involve dry, high heat.
- grilling - cut into steaks or into smaller pieces that are skewered shish kebab style; charcoal is far superior to gas grilling when it comes to these fat capped steaks
- pan searing - picanha steak is excellent when pan fried in a very hot skillet (use this coulotte steak recipe)
- oven roasting - such as the method we use here, excellent for rump cap
NOTE: Top sirloin cap roast (picanha roast) is often confused with tri tip roast due to the similarity in shape, each having three distinct tips. Tri tip is harvested from the bottom sirloin butt and is smaller, the meat not nearly as tender as that of picanha. The picanha rump cap consists of the upper front part of the bíceps femoris muscle which covers the rump and is easy to separate from it along the natural seam.
Picanha The Brazilian Way
Roast picanha in oven (in Portuguese picanha assada no forno) is not the typical way of preparing the iconic cut of churrascarias.
If you are envisioning a C-shaped picanha steak, threaded on large metal skewers and sizzled over charcoal grill the authentic Brazilian way - this is the grilled picanha steak recipe you are searching for!
It is seasoned only with sal grosso and perfumed by the smoke created as the melting fat drips over the glowing embers. As a teaser - see the picture above.
How to Cook Top Sirloin Cap Roast (Rump Cap Roast)
- Ingredients. Besides the prized cut of beef, salt - and not just any kind of salt, is very important to this recipe. The large, greyish crystals you see in the pictures are known as sal grosso. It is a thick barbecue sea salt harvested from the South Atlantic coast of Brazil. Otherwise your best bet is kosher salt. This alone would be sufficient as any Brazilian will tell you. Because this is a roast and not the traditional churrasco picanha we also add black pepper and dried oregano. Feel free to modify the spices as you see fit.
- Prep. Before you follow the simple workflow steps shown below, make sure that the sirloin top cap is at room temperature. If needed you can use a small sharp knife to trim any excess fat, making sure the remaining layer has a uniform thickness of about half an inch. Pat it dry.
Step-by-Step Process
- Rub the top sirloin cap with salt, pepper and oregano on both sides, making sure there is plenty of salt covering the fat cap. Allow the roast to reach room temperature before you begin cooking.
- Preheat the oven to 275 and place the picanha over a lightly greased baking sheet. Bake for about 25 minutes or until the internal temperature of the beef registers 110 to 115 F when a meat thermometer is inserted in the center. Neither the meat nor the fat will look particularly appetizing at this point.
- Remove the picanha roast from the oven, tent it with foil to keep warm and switch the oven settings to broil at 500 F. Once ready, broil the picanha to create the flavorful crust. The fat will bubble enthusiastically underneath the strong radiant heat, gradually turning a deep golden brown. The meat will cook fully and take on mahogany brown hues.
- Watch the roast very closely while broiling - it can begin to burn in an instant. The roast will finish medium-rare. Rest it onto a cutting board for about 10 minutes before carving slices against the grain.
TIP: Be sure to broil the picanha roast about 10 inches below the heating elements on top of the oven. Adjust the placement of your oven racks accordingly before you begin cooking.
Serve Picanha Roast
Anything that comes to mind that you would enjoy with a juicy beef roast will be a great side dish for roast top sirloin cap.
Think garlicky mashed potatoes, buttery parsley boiled potatoes, asparagus, broccolini, sauteed spinach and so on.
As most beef roasts rump cap goes well with a number of sauces. The generous fat cap and its exceptional taste saturating the meat essentially eliminates the need for butter based steak sauces, but the ones listed below are wonderful fresh tasting options.
- Horseradish sauce with sour cream and garlic (as pictured above)
- Chimichurri sauce - the Argentinian classic for grilled meats that has taken all of South America
- Persillade - French parsley sauce which is excellent with beef (among other affinities)
- Scallion ginger salsa - unexpected flavors that truly uplift a roasted top sirloin cap
- Molho Campeiro vinagrete - a classic Brazilian condiment for beef (see picture and notes below)
Molho Campeiro Brazilian Vinaigrette
To add fresh taste and vegetable crunch to your roasted picanha consider the popular Brazilian condiment Molho Campeiro (pictured below, recipe included in card).
We often prepare it with grilled picanha steak or coulotte steak and it also works wonderfully with the subject roast version of the cut.
Although the sauce is called a vinaigrette this does not have the meaning of a salad dressing in Brazil.
Instead, it is considered a salsa - a molho, to accompany grilled meats and if needed lend some much needed juiciness to any overdone cuts. There are numerous regional variations of Campeiro, but one ingredient that is essential is fresh, ripe tomatoes.
How to Reheat Leftover Picanha
The principal quality of roast picanha is its tenderness. Expect that as you reheat it it will cook past the desired medium-rare but will still be juicy, tender and flavorful.
- To reheat a chunk of leftover picanha roast we recommend that you wrap it in tin foil and place onto a baking dish for a 7 to 10 minutes long stay in a 350 F preheated oven.
- To reheat sliced picanha roast use a skillet over medium heat on a stove top burner. Allow some of the fat to melt, the meat will soak it up. About 3 to 6 minutes is enough, depending on the size of your frying pan and how much meat you are reheating. Flip over as soon as you feel that the bottom side has gotten enough exposure to the direct heat.
Recipe
Top Sirloin Cap Roast (Picanha Roast)
Ingredients
PICANHA ROAST
- 3 ½ lbs top sirloin cap roast picanha with fat cap*
- sal grosso or kosher salt as needed (use generously)
- ground black pepper as needed
- dried oregano as needed
MOLHO CAMPEIRO SALSA
- 2 ripe tomatoes medium sized, seeds removed, diced
- ½ white or yellow onion medium sized, diced
- ¼ large green bell pepper diced
- ¼ large yellow bell pepper diced
- 3 tablespoon chopped Italian parsley
- ½ cup water
- ½ cup white wine vinegar
- ½ cup vegetable oil
- 1 tablespoon kosher salt
- 1 tablespoon dried oregano
- black pepper to taste
Instructions
PICANHA ROAST
- Rub the entire picanha generously with sal grosso (or kosher salt), black pepper and dried oregano. Allow it to come to room temperature (leave on counter).
- Preheat oven to 275-300 F. Lightly grease a baking sheet that is large enough to fit the top sirloin cap.
- Place the roast onto the baking sheet and bake for about 25 minutes or until the internal temperature measured with a meat thermometer inserted in the center of the roast registers 110-115 F.
- Take out the picanha and tent it with foil to keep warm. Switch the oven settings to broil at 500 F. Once the broiler is ready place the picanha back in the oven, at least 10 inches away from the top heating elements**.
- Broil for 7 to 12 minutes. The fat cap will bubble enthusiastically. Do not take out the picnaha roast until the fat has turned deep golden brown and the meat looks a deep mahogany brown on the sides.
- Once you take out the top sirloin cap roast allow it to rest for about 10 minutes, tented, then carve.
MOLHO CAMPEIRO SALSA
- In a mixing bowl add the water, vinegar, oil, salt, oregano and pepper. Whisk to combine.
- Add the diced tomatoes, onion, bell peppers and chopped parsley. Mix well together and refrigerate for an hour to allow the flavors to meld.
Video
Kerry
Impressive roast. This is truly a wonderful, easy recipe that showcases the cut without complicating matters.
Diana
This came out PERFECT!!!!
I had this cut after buying from my local wagyu farm and wanted to showcase this piece.
Looked stunning, taste was fantastic, and super easy to make.
Will definitely do this again. The salsa paired beautifully too.
Tonya
Our oven is a weakling so I completed the first stint at 300 F and it arrived at 115 internal in exactly 22 minutes. It was a marvel to watch the bubbling fat when under the broiler. Delicious!
Joan
This turned out fantastic. I made it exactly as written. It was the perfect doneness- a beautiful pink. I made the salsa and the parsley potatoes as well as creamed corn pudding and a big salad. Nothing was left over. Everyone raved. Thank you, thank you
Robert
275? Is that really the right temperature? I did that and not even remotely close to the correct temperature.
Should it be 375?
Milena Perrine
Yes, it is the correct temperature to get the roast to 110-115 F internal. If your oven is somewhat week you can increase it to 300 F. You want to slowly reach the first internal temperature. Once you broil at 500 F it turns out perfect every time.
Joshua Varon
Same thing happened to me with the 275. I didn’t get remotely close to internal 110-115 after only 25 minutes. To get to 110-115 at 275, it would have needed around 65-75 minutes. Then I did the 10 mins broil. Which is fine, it was delicious and amazing.
I am just confused as to how someone can get a large top sirloin like this to 115 in only 25 minutes…
Milena Perrine
Joshua, if you pulled the picanha out of the fridge right before you placed it in the oven it is logical that it will take longer to warm through and then cook through. Roasts should always be at room temperature before thermal intervention. Size differences and oven strength factor in as well. This is why the recipe reads "about 25 minutes or until the internal temperature measured with a meat thermometer inserted in the center of the roast registers 110-115 F" I have bolded the statement that the roast must be at room temperature so that others do not get confused. Thank you for your comment.
Lenore
Mine was room temp when it went in, and was 111F when I pulled it at 25 minutes. 🙂
Milena Perrine
Lenore, thank you for sharing! 111 is a special number to me:) Glad your timing worked out and hope it tasted delicious!
Deanna
Hi,
I have a 2.6 lb top sirloin cap... how long should I cook at 275 degrees and how long at broil. Your receipe looks amazing.
Thanks,
Deanna
Milena Perrine
Deanna, guessing form the size of it, if you start with room temperature meat try about 18-19 minutes and take internal temperature, hoepfully you will be around 110-115F, if not, leave it in for another 2 mins until you get there. Then for the higher temperature finish, keep in mind that the thickenss of the fat cap matters. If you have too much, trim some before you even salt the picanha, while still raw. If the fat is thick but normalish thick looking, should take about 7 mins. Just install yourself near the oven and monitor (watch) the bubbling of the fat and the color of it changing. It is a bit of guesswork here again. But 7 mins should get the temperature up to medium-rare for a 2.6 lbs piece of picanha.
rebeccca
The Sirloin Cap steak I got do not have a fat cap, do I treat it differently?
Thanks in advance for your help.
Milena Perrine
Rebecca, yes, without the melting fat cap the meat would not receive the flavor and lubrication as it does if you follow the recipe. I would season it with your favorite steak seasoning and reverse sear it. In the oven until it reaches 115F in the center, rest tented for 5 mins and then pan sear in a heavy bottomed skillet to bring it to temperature and create an appetizing crust. Sear over medium-high, turning over from top to bottom every minutes or so, for more even heat distribution. You will need suitable utensils to turn it over safely. Do this until the internal temp is about 125 F (for medium-rare) and then let it rest until the residual heat takes it into the 130s OR 130-135 F and then let it rest for medium finish. You can start with olive oil and add a little bit of butter towards the end of the searing for richness. Hope this works for you.
Joellen E Lucas
Hi it's me again, Joellen 🎄 Made dinner Monday for my daughter, son in law and grandchildren👍❣️ Winner, winner Fantastic beef dinner🥩🐄 Happy New Years!!👍👍
Milena Perrine
Thank you so much for the positivity you shared, Joellen!
Billy
What would you say was the internal temperature of the roast when you pulled it after broiling 7-12 min? Ask because that is cooked to a perfect medium rare.
Milena Perrine
It should be in the vicinity of 135F. But is is hard to tell because the time for 'fat bubbling' under the broiler is subjective. Also depends on how large the cut was to begin with and how long you allowed it to rest for and if tented or not. But this heavenly meat is best enjoyed medium-rare:)
Melissa Lino
This was absolute perfection! I cooked my roast exactly as the directions called for and I couldn’t ask for a better result. Thank you so much I will keep this in rotation!
Milena Perrine
Thank you so much, Melissa for sharing! Glad the picanha roast worked out and gained another fan!
Bonni Parker
I am going to try this in the smoker with equal parts of oak, hickory, maple, and cherry woods. I then plan to sear it on the BBQ grill at till it gets to about 130F, making sure to turn it often. Is this a bad plan?
I only ask because I figure others here have WAY more experience that I. I plan to make this today. Not sure if I will serve it with a sauce of any kind, but the suggestions are AMAZING. My husband is a finicky eater, so I have to kind of go with the flow "on the fly." I will for sure come back if I get any advice. Thanks!!!
Milena Perrine
Bonni, sounds like a sound plan. So much so that I am now very interested in trying it for us at home:) If you do come back to share how it went for you that would be helpful for all future readers until we have our own, hopefully corroborating experience to share.
Lisa from Texas
Very delicious - I will make again!
I served this sirloin with the chimichurri sauce.
Milena Perrine
Lisa, so glad to hear your picanha roast was enjoyable and this cut surely deserves the accolades of a Texan:)!!!
Maria Drees
Question - when you first cook the steak for 25 mins do you cook it with fat side down or up?
Milena Perrine
Fat on top:)
Marlene Wieler
I made this last night and it was really yummy; usually I am not a “roast beef fan.” Served it simply with horseradish.
The only thing I didn’t enjoy was cleaning the oven!
Didn’t know the cut; it was part of the hind of beef we ordered from our butcher. Had to google it.
Jason
Do you broil it fat side up?
Milena Perrine
Yes, as shown in the pictures and video and specified in the instructions.
abraham b kraut
I MADE IT THREE TIMES AND AM MAKING IT TODAY LOVE THIS
Colleen
My absolute favorite beef recipe, so juicy and delicious. Thank you for sharing!
Joellen
I made your recipe for the sirloin cap, last night!! 5 stars*****.!
I didn't make your salsa but definitely will at another time. Thank you!!!
Milena Perrine
Thank you, Joellen!