Picanha Steak Recipe - Sirloin Picanha cooked hanging on Barrel Cooker
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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.
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 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.
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.
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