Picanha (Grilled Top Sirloin Cap)

• Prep time: 15 minutes

• Cook time: 20 minutes

• Total time: 35 minutes

• Servings: 6 servings

• Country of Origin: Brazil

• Description: The centerpiece cut of Brazilian churrasco BBQ—top sirloin cap grilled over coals with its rich fat cap intact, seasoned simply with coarse sea salt.

• Presentation & How It's Eaten: Thinly carved off metal skewers or cutting boards across the grain, served with farofa and fresh vinaigrette sauce (molho à campanha).

• Ingredients:

  • 3 lbs whole Picanha (top sirloin cap with thick fat cap)

  • 2 tbsp coarse sea salt or rock salt (sal grosso)

• Step-by-Step Directions:

  • Score Fat: Score fat cap in a crosshatch pattern with a sharp knife, taking care not to cut into meat.

  • Slice & Skewer: Cut meat with grain into thick 2-inch steaks. Bend steaks into C-shapes with fat cap facing outward and thread onto large metal skewers.

  • Season: Rub coarse sea salt generously over all sides of meat steaks.

  • Grill: Grill over hot hardwood coals (or high-heat grill) fat-side down first for 5 minutes to render fat. Flip and grill for 4–5 minutes per side until rare to medium-rare (internal temp 130°F / 54°C).

  • Rest & Slice: Brush off excess salt, let rest for 5 minutes, and carve into thin slices against grain to serve.

• Optional: Serve with chimichurri sauce for extra herbal acidity.

• Cooking Tips: Leaving fat cap intact during cooking bastes meat naturally, keeping it juicy and flavorful.

• Nutrition Facts:

  • Calories: ~390 kcal

  • Total Fat: 26g

  • Saturated Fat: 10g

  • Cholesterol: 115mg

  • Sodium: 640mg

  • Total Carbohydrates: 0g

  • Dietary Fiber: 0g

  • Sugars: 0g

  • Protein: 37g