Picanha na GrelhaGrilled Top Sirloin Cap

Traditional Churrasco Top Sirloin Cap.

• 6 servings
• Prep 15 mins
• Cook 20–25 mins
• Rio Grande do Sul (Gaúcho Churrasco)

Ingredients

• •1.2 kg to 1.5 kg (2.6–3.3 lbs) Whole Picanha roast (Top Sirloin Cap with intact fat cap, approx. 1/2-inch thick)
• •3 tbsp Coarse Sea Salt or Rock Salt (Sal Grosso)
• •Neutral high-smoke-point oil (for grates)

Method

1. Prepare the MeatRemove the picanha from the refrigerator 30 minutes before grilling to reach room temperature. Using a sharp knife, score the fat cap in a crosshatch pattern (1-inch intervals), taking care not to slice into the meat beneath.
2. Slice into Steaks (Crescent Method)Slice the roast into 3 or 4 thick steaks (approx. 2 to 2.5 inches thick), cutting with the grain. (When carved at the table later, it will be sliced against the grain).
3. Skewer (Optional) & SeasonIf using traditional sword skewers, bend the steaks into a C-shape with the fat layer facing outward and thread onto heavy metal skewers. Generously coat all sides of the meat with coarse rock salt right before grilling.
4. Grill Fat-Side Down FirstSet up a two-zone charcoal or gas grill (high direct heat and medium indirect heat). Place steaks fat-side down over indirect heat for 5 minutes to gently render the fat without flare-ups.
5. Sear over High HeatMove steaks over direct heat. Sear fat-side down for 3–4 minutes until crisp and golden brown, then flip and sear the meat side for 3–4 minutes.
6. Finish CookingMove back to indirect heat, cover the grill, and cook until internal temperature reaches 128°F–130°F (53°C–54°C) for medium-rare.
7. Rest & CarveTransfer meat to a wooden cutting board. Gently brush off any excess coarse salt crystals. Let rest for 8–10 minutes. Carve thin slices against the grain.
8. Serving SuggestionServe with chimichurri sauce, farofa, and vinaigrette salad (Vinagrete).

Questions