Barham Family Farm Top Sirloin Cap Roast (Brazilian-style Picanha)

June 5, 2023 • 0 comments

Barham Family Farm Top Sirloin Cap Roast (Brazilian-style Picanha)
If you've ever been to a Brazilian steakhouse or churrascaria, you have surely fallen in love with picanha (pee-KAHN-yuh)! This sirloin cap roast is similar to ribeye, but cooks more slowly (perfect for leisurely summer gatherings). The type of salt is critical. Do not replace with sea salt or iodized salt. The results will be disappointing. Seek out the sal grosso either online or at the local Brazilian store in the City Market. And don't even think about shaving off that scary-looking fat cap or you'll sacrifice the flavor. Fat and salt are critical to an amazing picanha. Period!
  • Prep Time:
  • Cook Time:
  • Servings: 6-8

Ingredients

  • top sirloin cap roast

Directions

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Makes 6-8 servings

1 (2 1/2-3-pound) Barham Family Farm Top SIrloin Cap Roast

Churrasco Salt (available online and at Taste of Brazil in the City Market or The Emporium Brazil in Olathe, we use Aji-Sal brand)

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.

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