Top Sirloin Cap Roast (Picanha Roast)
This recipe for beef top sirloin cap or picanha as it is known in Brazil couldn't be easier to execute. The prized cut is first baked at low temperature to keep the meat juicy and tender, then placed under the broiler for an appetizing finish.
Ingredients
- 3 1/2 lbs top sirloin cap roast (picanha) with fat cap*
- sal grosso or kosher salt, as needed (use generously)
- ground black pepper, as needed
- dried oregano, as needed
- 2 ripe tomatoes, medium sized, seeds removed, diced
- 1/2 white or yellow onion, medium sized, diced
- 1/4 large green bell pepper, diced
- 1/4 large yellow bell pepper, diced
- 3 tbsp chopped Italian parsley
- 1/2 cup water
- 1/2 cup white wine vinegar
- 1/2 cup vegetable oil
- 1 tbsp kosher salt
- 1 tbsp dried oregano
- black pepper, to taste
Directions
- 1
Preheat oven to 275 F. Lightly grease a baking sheet that is large enough to fit the top sirloin cap.
- 2
Rub the entire picanha generously with sal grosso (or kosher salt), black pepper and dried oregano. Place onto the baking sheet and bake for about 25 minutes or until the internal temperature measured with a meat thermometer inserted in the center of the roast registers 110-115 F.
- 3
Take out the picanha and tent it with foil to keep warm. Switch the oven settings to broil at 500 F. Once the broiler is ready place the picanha back in the oven, at least 10 inches away from the top heating elements**.
- 4
Broil for 7 to 12 minutes. The fat cap will bubble enthusiastically. Do not take out the picnaha roast until the fat has turned deep golden brown and the meat looks a deep mahogany brown on the sides.
- 5
Once you take out the top sirloin cap roast allow it to rest for about 10 minutes, tented, then carve.
- 6
In a mixing bowl add the water, vinegar, oil, salt, oregano and pepper. Whisk to combine.
- 7
Add the diced tomatoes, onion, bell peppers and chopped parsley. Mix well together and refrigerate for an hour to allow the flavors to meld.