Top Sirloin Cap Roast (Picanha Roast)
This recipe for beef top sirloin cap or picanha as it is known in Brazil couldn't be easier to prepare. The prized cut is first baked at low temperature to keep the meat juicy and tender, then placed under the broiler for an appetizing finish.
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Servings: 6
Calories: 550kcal
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
Notes
*This is the average weight of a top sirloin cap picanha with the fat cap. The cut is also known as rump cap. If needed trim excess fat from the top to leave an even ½ inch thick layer. Use a small sharp knife to do so. Bring the raw picanha to room temperature before you begin cooking.
**It is very important that you arrange your oven rack accordingly beforehand. Watch the picanha closely as it broils to be able to get it out at just the right time.
For a fancier version of this recipe consider Picanha Roast with Garlic, Horseradish & Parsley.
Nutrition
Serving: 1g | Calories: 550kcal | Carbohydrates: 2g | Protein: 59g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 191mg | Sodium: 254mg
