|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 41g||53%|
|Saturated Fat 16g||80%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The top sirloin cap is also known as picanha (pronounced "pee-KAHN-ya") the Brazilian steak specialty of a churrascaria or steakhouse that is grilled and sliced off of a skewer.
It's not often carried in supermarkets, but it is generally available by request at a butcher. It's relatively inexpensive and is packed with beef flavor. Tri-tip and sirloin steaks are often confused with the top sirloin cap, but a knowledgeable butcher will know exactly what you're looking for. Traditionally, picanha is grilled on long skewers, but for the home cook, it will be a lot easier to cut the steak into portions for smaller skewers.
- 3 to 4 pounds beef (top sirloin cap)
- 1 1/2 tablespoons Kosher salt (divided)
- Freshly ground black pepper (to taste)
Gather the ingredients.
If the steak has been refrigerated, bring it out 1 hour before you preheat the grill.
Lay the top sirloin cap flat on a cutting board or another work surface. Using a small sharp knife, cut the fat layer, without cutting to the meat, in a cross-hatch pattern, as you would do for a ham.
Massage 1 tablespoon salt into crevices of the cross-hatched fat layer of the steak.
Season with freshly ground black pepper.
If you want to skewer the steak, cut the steak lengthwise into three equal pieces.
Roll each steak piece like a jelly-roll and using a metal skewer, secure the steak, so it holds together rolled up.
Sprinkle the remaining salt over the meat side of the steak.
Preheat the grill to high.
Clean and oil the grates.
Lay the skewered picanha on the grill and turn off all heat except for the one burner furthest away from the steaks.
You'll want to cook the steaks—with the grill cover closed—for 20 to 25 minutes, turning them every 5 to 7 minutes to ensure even cooking.
When the internal temperature reaches 128 F to 130 F for medium-rare on an instant-read thermometer, take the picanha off the grill.
Let the steaks rest 5 minutes, then remove from the skewers and slice against the grain and serve.
- Don't skip resting the meat. This step provides time for the meat to cool slightly and the muscle fibers to relax. Thus allowing the juices to redistribute throughout the meat and resulting in a tender, flavorful, juicy dish.