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Sirloin Picanha Recipe


  • 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*

Chimichurri Sauce

  • 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.


  1. 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.
  2. 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.
  3. Season each strip with Kosher Salt and Killer Hogs Steak Rub.
  4. Fold the pieces in half with the fat exposed on the outer side and thread onto metal skewers.
  5. Place hanging rods into the top of each skewer and hang in the drum smoker.
  6. After 20 minutes check the internal temperature. Remove the picanha when internal temperature reaches 122-125⁰ internal.
  7. Rest the steaks for 10 minutes, slice across the grain, and serve with chimichurri sauce*
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