Picanha steak with authentic chimichurri sauce

Picanha steakalso known as Sirloin Cap or Coulotte Steak, is an extremely tender cut of beef topped with an authentic chimichurri recipe.

Picanha Recipes (pronounced pi-can-ya) have quickly gained popularity over the past year, and with good reason; it’s like a filet mignon steak without the high price tag.

Picanha Recipes

There are a few ways to cook picanha, including smoking, slicing into steaks, or grilling as a whole roast – here are a few other versions to try:

Picanha Roast (smoked picanha – pictured below)
Coulotte steak

Picanha cut of meat

Picanha is one of several names this cut of meat goes by. When shopping, pay attention to the following:

• Upper loin cap
• Top sirloin
• fuselage cap
• Upper butt cap
• Picanha steak

meat skewers

Traditionally, when preparing Brazilian churrasco (Brazilian BBQ), metal skewers are used to cook the meat. The individual picanha steak is threaded onto the skewer.

These are the picanha sticks we bought from Amazon for only $1 each. However, it is not necessary to use them; just a fun authentic twist.

Sliced ​​picanha beef

As with most cuts of beef, roast beef is available in different quality levels:

Prime Picanha

Here is the sweet spot. After trying both prime picanha and prime picanha, the prime roast is worth the extra few dollars a pound.

choice picanha

A good choice if you are short on funds! It’s still extremely tender and juicy, so you’ll love the result.

Wagyu Picanha

Wagyu picanha is over the top. That’s where we said it. Premium picanha costs a fraction and is incredibly tender and packed with flavor. Paying the Wagyu price is not worth it in our humble opinion.

What is picanha steak?

Beef Picanha is a boneless roast beef with a ton of marbling. With a large cap of fat, the picanha steak is perfect for grilling or roasting, making it the most popular cut in the Brazilian churrascaria (Brazilian steakhouse).

Where to buy

Costco started stocking this cut last year, so it’s a great store to check out.

If your Costco doesn’t sell sirloin, here are some online suppliers we buy picanha roasts from: Wild Fork Food, Snake River Farms and ButcherBox.

ingredients

The list of ingredients for picanha steaks is short and sweet.

• Picanha steak – Top sirloin, garlic powder, kosher salt and black pepper.
• Chimichurri – Olive oil, parsley, red wine vinegar, garlic, oregano, salt and pepper.

how to cook

This picanha recipe is extremely easy to make.

fat cap

Cut the fat cap to your preferred thickness (1/4″-1/3″ is most popular) and score it with a sharp knife, being careful not to go too deep.

Cut the steaks

Cut the roast into 1″ – 1.5″ thick steaks.

Thread the meat

If using skewers, thread the sirloin steaks onto them. To thread, mash the steaks into a “C” shape and slide the skewer through the center.

Season the roast

Drizzle the beef picanha with oil and brush with the dry rub mixture.

Grilling the steaks

Use any grill for cooking! Gas, coal and electricity work!

BEWARE OF FLARE UPS – as the fat cap tends to create them.

• gas grill – Generously grease the grates and turn half the burners to medium-high (350 – 400°F) for two cooking zones (direct and indirect). Cook according to the directions in the recipe card below.
• charcoal – Generously grease the grates and build a fire over medium heat for indirect cooking. Try to keep it between 350 – 400°F. Cook according to the directions in the recipe card below.
• electric grill – Preheat to 400°F. Cook according to the instructions in the recipe card below.

temperature

Cook picanha by temperature vs time. The “final cooking temperatures” are listed below. Your “pull from the grill” temperature will be 3-5°F lower than the listed temperatures because resting raises the temperature.

• Rarely: 125°F – 130°F
• Half done: 130°F – 140°F
• Middle: 140°F – 150°F
• Middle fountain: 150°F – 160°F
• Well done: 160°F+

*USDA recommends cooking steaks and roasts at a minimum internal temperature of 145°F for safety reasons.

deliveries

• energy source – Charcoal, wood, propane, etc.
• clinical thermometer – Always use a meat thermometer. Always. Our go-to digital thermometer is this Thermaworks point.

Chimichurri

We have two separate chimichurri recipes to choose from: Mint Chimichurri (instructions in the Sous vide lamb chops recipe post) and this authentic chimichurri sauce (see recipe card below).

For a coarse chimichurri (as shown), chop the ingredients by hand. If you prefer a smoother chimichurri, break out your food processor or blender.

Steak Rubs and Sauces

We have quite a few Dry Rub Recipes and steak sauce options for beef recipes if you don’t feel like chimichurri.

tips

• Since Picanha has a big fat cap, watch out for flares!
• Cap the temperature on medium. Sirloin Cap hardens after a certain temperature. It is best to serve Rare, Medium Rare or Medium.
• The smaller end pieces will cook faster, so keep an eye on them.
• Always use a meat thermometer when preparing grilled meat. Our go-to digital thermometer is this Thermaworks point.
• Slice thinly and against the grain.

Sirloin Cap Recipes

This delicious roast beef can be used in a variety of different dishes. Here are a few great recipes it would work well in:

Prime rib sandwich
Tri tip sandwich
Stir Fry Recipes