Picanha Roast (Sirloin Cap)
This authentic picanha roast recipe (sirloin cap) is cooked in the oven using just 3 simple ingredients. The result is a tender and juicy cut of beef with a crispy and golden brown cap of fat that melts in the mouth. It’ll save you a trip (and money) to the best Brazilian steakhouses. Watch our quick video!
- Prep time
- 5 min
- Cook time
- 1 hr 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3.3 lbs picanha roast or top sirloin cap (about 1.5 Kg)
- 2 tbsp olive oil
- 3 tbsp coarse salt
Instructions
- 1
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!
- 2
Preheat the oven to 390° F (220° C).
- 3
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.
- 4
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.
- 5
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).
- 6
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.