Sirloin Picanha or “sirloin cap roast” is a delicious cut of beef found on the top of the sirloin. It’s typically served in Brazilian steakhouses where it’s cooked on a rodizio grill and served right off the skewer.
Picanha should have a ¼” of fat cap over the meat. This fat renders as it cooks and keeps the meat flavorful and juicy.
For this recipe I’m using 2 picanha roast from Matador Prime Steak. Cut the roast across the grain and season with a good dose of Kosher Salt. (In Brazilian steakhouses that’s all they use) I also add a layer of my Killer Hogs Steak Rub for extra flavor and texture.
Instead of using a rotisserie, I set up a Pit Barrel Jr. drum smoker with hanging rods to support metal skewers. Double each piece of picanha into a half moon shape with the fat cap on the outside. Carefully thread each piece onto the metal skewers (2 pieces per skewer).
Hang the skewers on the rods of the pit barrel jr and cook until the internal temperature reaches 122-125 degrees (about 25 minutes).
Once the fat starts rendering it can easily flair up, so don’t walk away and keep the lid closed as much as possible to avoid this. If you’re cooking on a regular grill grate just keep the steaks turned on a regular basis for even cooking.
Rest the picanha for 5-10 minutes before serving and carve each steak into thin portions right off the skewer. I serve it with fresh chimichurri sauce on the side.
2 Sirloin Picanha Roast 2 ½ – 3lbs each (also called Sirloin Cap Roast)
2 Tablespoons Kosher Salt
2 Tablespoons Killer Hogs Steak Rub
Chimichurri Sauce for serving*
1 cup Italian Flat Leaf Parsley finely chopped
1 cup Cilantro finely chopped
4 cloves Garlic minced
1 Tablespoon Lemon Zest
2 Tablespoon Lemon Juice
¼ cup Red Wine Vinegar
½ cup Olive Oil
Salt & Pepper
Combine ingredients and store in a covered container until ready to serve.
Prepare Drum smoker for indirect cooking at 300⁰ using hanging rods to support skewers. *typically this recipe is prepared on a rotisserie grill but you can use just about any type grill running medium high heat.
Trim the fat cap on each picanha roast to ¼” thickness. Remove any sinew or excess fat from the meat side. Locate the direction of the grain and cut each roast into 2” strips across the grain.
Season each strip with Kosher Salt and Killer Hogs Steak Rub.
Fold the pieces in half with the fat exposed on the outer side and thread onto metal skewers.
Place hanging rods into the top of each skewer and hang in the drum smoker.
After 20 minutes check the internal temperature. Remove the picanha when internal temperature reaches 122-125⁰ internal.
Rest the steaks for 10 minutes, slice across the grain, and serve with chimichurri sauce*