Grilled Picanha

Grilled Picanha – AKA Sirloin Cap, Rump Cap, or Coulotte Steak

Picanha is one of the best-kept secrets in the steak world. Popular in Brazilian steakhouses and growing in recognition in the U.S., this triangular-shaped roast comes from the top of the sirloin and is prized for its rich fat cap. With minimal seasoning, high heat, and proper rendering, Picanha delivers tender beef with buttery flavor. Simple, rustic, and perfect for the grill.

Ingredients

• ~3 lb Picanha roast (sirloin cap, rump cap, or coulotte)
• Kosher salt (or favorite beef rub)
• Optional: chimichurri (see below)

Instructions

1. Prep the Meat

• If cooking whole roast, cut into 1-inch thick steaks, slicing with the grain. This ensures bites are tender once cut against the grain at serving.
• Trim fat cap to about ¼ inch thick. Leave intact for moisture and flavor.
• Season generously with kosher salt (or rub of choice).

2. Grill the Steaks

• Preheat grill to high heat.
• Start cooking with the fat cap directly over coals or flame until it begins to render and drip.
• Char each side of steak for 2–3 minutes per side.
• Rotate frequently to avoid flare-ups. Cover grill briefly if needed.
• Finish until internal temperature reaches 135°F for medium-rare or 140–145°F for medium.

3. Rest the Meat

• Remove steaks from grill and rest for 5 minutes before slicing.
• Slice against the grain for maximum tenderness.

4. Serve with Chimichurri (Optional)

• ½ cup parsley, cilantro, or 50/50 blend
• 4 cloves garlic, peeled and chopped
• ½ shallot, chopped
• 1 tsp dried oregano
• 2 tsp red pepper flakes (adjust for heat)
• ¼ cup red wine vinegar
• 1 tsp salt
• ½ tsp black pepper
• ½ cup extra-virgin olive oil (add more if thinner consistency desired)

• Pulse parsley, garlic, shallot, oregano, pepper flakes, vinegar, salt, and black pepper until semi-chunky.
• Stir in olive oil and spoon generously over sliced steak.