TOP SIRLOIN CAP - THE SOUTH AMERICAN STAPLE
Picanha & Chimichurri
Top sirloin cap roasted over fire with its signature fat cap intact, then sliced thin and served with a bright, herb-forward chimichurri.
SERVES
4
PREPARATION
25 minutes
COOKING
35 - 50 minutes
BEST FOR
Shared platter
WHAT YOU WILL NEED
Ingredients
- 1 top sirloin cap (picanha), approximately 1–1.2 kg
- 2½ tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tbsp neutral cooking oil
- 1 packed cup flat-leaf parsley, finely chopped
- 2 tbsp fresh oregano leaves, finely chopped
- 2 garlic cloves, finely grated
- ½ tsp red pepper flakes
- 3 tbsp red-wine vinegar
- ½ cup extra-virgin olive oil
- Pinch of salt
Working with a natural whole cut
Exact cut weights vary. Adjust seasoning proportionally and use internal temperature—not only time—to guide doneness.
THE METHOD
Cook it with confidence.
Make the chimichurri
Combine parsley, oregano, garlic, red pepper flakes, vinegar, olive oil and a pinch of salt. Let it stand while the beef cooks so the flavours settle together.
Prepare the picanha
Pat the beef dry. Leave the fat cap attached and score it in a shallow crosshatch without cutting into the meat. Season all over with salt and pepper and lightly oil the meat side.
Render over direct heat
Prepare a two-zone grill. Place the picanha fat-side down over medium-high direct heat until the fat is golden and beginning to render, moving it as needed to control flare-ups. Sear the meat side briefly.
Finish indirectly
Move the beef to indirect heat, close the lid and continue cooking until the thickest part reaches 63°C / 145°F on a digital thermometer.
Rest, slice and dress
Rest for 10 minutes. Identify the grain and slice thinly across it. Arrange on a warm platter and spoon over some chimichurri, serving the rest alongside.
MAKE IT YOURS
The fat cap protects and bastes the meat. Control flare-ups rather than trimming it away before cooking; guests can choose how much rendered fat they prefer on each slice.
SERVE IT WITH
Crisp potatoes, grilled peppers and extra chimichurri at the table.
Cook by temperature.
Use a clean digital thermometer in the thickest part of the beef. Health Canada lists 63°C / 145°F for medium-rare pieces and whole cuts of beef. Keep raw-meat utensils and plates separate from cooked food.
