Entree: Brazil – Brazilian Street Food – Picanha (Grilled top sirloin cap roast seasoned and seared in the churrasco tradition)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Additional 15 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 picanha (top sirloin cap), approx. 2.5 lb (1.1 kg)
- 2 tbsp (30 g) coarse sea salt
- 1 tsp (2 g) freshly ground black pepper
- 4 cloves (approx. 0.42 oz (12 g)) garlic, minced
- 2 tbsp (30 ml) olive oil
- 1 lime, cut into wedges (for serving)
- 1/2 cup (120 ml) chimichurri or salsa verde (optional, for serving)

Show original ingredient measurements

- 1 picanha (top sirloin cap), approx. 2.5 lb (1.1 kg)
- 2 tbsp (30 g) coarse sea salt
- 1 tsp (2 g) freshly ground black pepper
- 4 cloves (approx. 12 g) garlic, minced
- 2 tbsp (30 ml) olive oil
- 1 lime, cut into wedges (for serving)
- 1/2 cup (120 ml) chimichurri or salsa verde (optional, for serving)

Instructions

1. Remove picanha from refrigerator 30–45 minutes before grilling to bring toward room temperature. Pat dry with paper towels.
2. If needed, trim excess connective tissue but keep the fat cap intact; score the fat in a shallow crosshatch about 1/2 inch (1 cm) apart.
3. Rub the meat all over with olive oil, then generously coat the fat and lean sides with coarse sea salt, black pepper, and minced garlic. Let rest 15 minutes.
4. Preheat a charcoal grill or gas grill to high heat (direct flames/very hot) and set up a cooler zone for indirect cooking if needed.
5. Sear the fat side directly over the hottest part of the grill for 3–4 minutes until well browned and crisp. Move to indirect heat and cook with the fat cap up, turning once, until internal temperature reaches 130–135°F (54–57°C) for medium-rare (about 20–30 minutes depending on size).
6. Remove from grill and let rest 10–15 minutes tented loosely with foil to redistribute juices.
7. Slice picanha across the grain into 1/4–1/2 inch (6–12 mm) thick slices. Serve immediately with lime wedges and chimichurri on the side.
8. Leftovers refrigerate up to 3 days; reheat gently to preserve juiciness.