Top Sirloin Cap Roast (Picanha Roast)
Ingredients
- 3 1/2 lbs top sirloin cap roast with fat cap*
picanha
- 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
- to tasteblack pepper
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.
Top Sirloin Cap Roast (Picanha Roast)
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About this Recipe
Craving a perfectly tender and juicy roast that's both impressive and surprisingly simple to prepare? This Top Sirloin Cap Roast, or Picanha Roast as it's known in Brazil, delivers on all fronts, bringing a taste of authentic steakhouse quality right to your home kitchen.
Why This Recipe Works
The brilliance of this picanha recipe lies in its dual-stage cooking method, designed to maximize both tenderness and flavor. First, the prized sirloin cap is baked at a low temperature, ensuring the meat remains incredibly juicy and succulent throughout. This gentle heat coaxing is followed by a quick stint under the broiler, which develops a beautiful, appetizing finish and helps render the fat cap to perfection.
What to Expect
Prepare for a truly satisfying roast experience. You'll find a wonderfully tender, flavorful beef interior, complemented by a perfectly browned exterior. The generous application of sal grosso or kosher salt, along with black pepper and dried oregano, creates a robust foundation for the rich beefy notes. This roast is beautifully balanced by a vibrant, fresh topping of diced tomatoes, white or yellow onion, green and yellow bell peppers, and fragrant Italian parsley, all brightened by white wine vinegar and vegetable oil. The combination offers a delightful contrast of textures and a fresh, zesty counterpoint to the savory meat.
Customization & Variations
While the sirloin cap itself shines with simple seasoning, you can easily adjust the fresh topping to your liking. Feel free to experiment with different bell pepper colors, perhaps adding a red bell pepper for extra sweetness, or adjust the amount of dried oregano and black pepper in the topping to suit your taste. For an extra kick, a tiny pinch of red pepper flakes could be stirred into the fresh topping. If you don't have white wine vinegar, apple cider vinegar can be a suitable substitute in the topping for a similar tang.
Serving & Context
This Top Sirloin Cap Roast makes a magnificent centerpiece for any gathering, from a casual family dinner to a festive occasion. Serve it sliced against the grain alongside roasted vegetables, a fresh green salad, or simple rice to let the robust flavor of the picanha truly shine.