Picanha Roast (Sirloin Cap)
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr 5 mins
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Additional Time
15 mins
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Total Time
1 hr 25 mins
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Servings
4
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Calories
475 kcal
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Course
Main Course
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Cuisine
Brazilian
Picanha Roast (Sirloin Cap)
Description
Picanha Roast (Sirloin Cap) focuses on a substantial cut of beef known for its distinctive fat cap that contributes depth of flavor and moisture while cooking. By roasting with the fat side facing up, the fat slowly renders and bastes the meat, resulting in a tender and juicy roast. The coarse salt seasoning emphasizes the beef's natural flavor, and resting before slicing against the grain helps retain juices and tenderness.
The recipe suggests a roasting temperature of 390°F and an internal temperature target of 130°-140°F for medium-rare doneness. Optional broiling after roasting crisps the fat cap further if desired. Serving this roast with classic Brazilian sides like yuca fries, farofa, or black beans creates a balanced meal with complementary textures and flavors.
Practical notes include letting the meat come to room temperature for even cooking, trimming excess membrane but not the fat cap, and resting the meat for 15-20 minutes before slicing. Leftovers can be stored for up to 3 days in the fridge or frozen for 2 months. Reheating gently helps maintain quality, though the roast may no longer be medium-rare after reheating.
Ingredients
- 3.3 lbs picanha roast about 1.5 Kg, or top sirloin cap
- 2 tablespoon olive oil
- 3 tablespoon salt coarse
Instructions
- To cook this picanha roast in the oven, let the meat rest at room temp for one hour so it will cook more evenly. Lightly trim off any visible skin or membrane from the bottom or sides. Do NOT remove the fat cap!
- Preheat the oven to 390° F (220° C).
- Then, place the cut, fat side down, onto a rack of a roasting pan. Pat dry well with a paper towel, brush with olive oil, and season generously with coarse salt. Flip the meat and repeat the process.
- Pour just enough water in the bottom of the roasting pan to cover the bottom. It will prevent burning while the fat is dripping during the roasting process.
- With the fat of the beef picanha facing side up, roast the picanha for about 60-70 minutes or until a meat thermometer inserted in the center (thickest part of the meat) reaches an internal temp of 130°-140° F (54°- 60° C).
- Let the picanha roast rest for 15-20 minutes. Tap the top with the flat part of a knife blade to remove excess salt. Last, slice it against the grain and serve with lime wedges or your favorite sauce such as chimichurri sauce.
Notes
- Allow picanha roast to rest at room temperature for one hour before cooking for even heat distribution.
- Do not remove the fat cap; it provides flavor and moisture during roasting.
- Optional broiling after roasting crisps the fat cap; position the roast 8-10 inches from the broiler.
- Store leftovers in an airtight container in the refrigerator up to 3 days or freeze for up to 2 months.
- Reheat in the microwave with a splash of water or sauce to keep the meat moist; avoid overheating to prevent toughness.
- Slice against the grain after resting for optimal tenderness.
- Choose a picanha cut with a firm, white fat cap and bright red color for best results.
- Serve with traditional Brazilian sides like yuca fries, farofa, Brazilian cheese bread, or black beans.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Calories | 475kcal | 24% |
| Protein | 83g | 166% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 221mg | 74% |
| Sodium | 5442mg | 227% |
| Potassium | 1337mg | 28% |
| Calcium | 86mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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