- top sirloin cap roast
Makes 6-8 servings
1 (2 1/2-3-pound) Barham Family Farm Top SIrloin Cap Roast
Preheat gas grill to 350 degrees. Allow roast to sit at room temperature to remove chill. Do not remove the fat cap, which is critical to the flavor of this cut!!!
If using a traditional heavy-duty, two-pronged skewer, pierce the center of the roast through the roast to position on prongs vertically. A skewer allows more control of the distance from the heat source, but is not necessary.
Press a prodigious amount of salt (yup, big word but you really can't overdo it) over both sides of the roast and wrap in aluminum foil. Place the roast over heat and close the lid. This step allows the salt to adhere to the meat and fat cap, about 10 minutes.
Remove roast from the foil and place back on the grill for 30-35 minutes. Watch for flare-ups as fat drips onto the flame and raise the height of the meat is using a skewer or move to a cooler part of the grill and leave the lid open.
When the meat is golden brown on both sides remove from heat and allow to rest for 10-15 minutes. Picanha is best served rare with a deliciously rosy interior but you can replace on the grill at any time for more well-done meat.
Knock excess salt off meat and slice vertically with a sharp knife and serve thin slices! If you choose to slice the entire roast at one time, slice against the grain from tip to tip.
Picanha is typically served with farofa, coarse manioc flour with bacon bits that has been fried in a pan. Complementary Brazilian-style sides include collard greens or fried polenta.