Grilled Picanha (Rump Cap/Top Sirloin Cap) With Chimichurri
Multiple methods to make grilled picanha with chimichurri
Ingredients
Picanha (Rump Cap/Top Sirloin Cap)
- 1 whole picanha (typically 2 - 3lb)
- kosher salt *will vary depending on size of cut
Chimichurri
- 1 cup extra virgin olive oil
- 2/3 cup red wine vinegar
- 1 medium shallot, minced
- 4 tsp tsp fresh garlic, minced
- 1 cup fresh cilantro, chopped
- 3/4 cup fresh flat leaf parsley, chopped
- 2 tbsp fresh oregano, chopped *may omit or use 2 tbsp dried oregano
- 1/8 tsp dried red pepper flakes
- 1 tsp kosher salt or to taste
Instructions
Picahna (Rump Cap/Top Sirloin Cap)
- Salt the picanha up to 24 hours prior to cooking it (dry-brining), place on an elevated rack and refrigerate uncovered (note: even a few hours of dry-brining will be beneficial to the taste and texture if time allows. If you do not have time to salt ahead of time, salt the meat prior to cooking as usual).
Different methods to cook picanha (choose only one)
- Reverse Sear Method: Preheat grill to 250-275 F and grill picanha on an elevated rack until it reaches 115 F internal temperature. Sear the meat over medium-high heat on the grill for approximately 90 seconds per side or until meat is 130 F to achieve medium-rare at the end. Resting the meat is not necessary after the reverse sear method, but is perfectly fine to do so. There will not be a large increase in temperature with this method.
- Cooking Picanha As Individual Steaks: First cook the picanha fat side down on a grill over medium-high heat to sear the fat. Then, remove the picanha from the grill to cut it into individual steaks. (This will help to render some of the fat down as once they are cut, it is more labor intensive to do so.) Put the steaks back on the grill to finish grilling until desired internal temperature. Let steaks rest after removing them from the grill for 5 minutes. Note: the internal temperature of the steaks will rise after removing them from the grill so pull the steaks off at least 15-20 degrees below your desired finishing temp. Rest the meat for 5 minutes prior to serving.
- Cooking Picanha In An Oven: If you don’t have a grill, place picanha in a 250F-275 F preheated oven on an elevated rack on a baking sheet. Cook the picanha until the internal temperature registers 115 F. Remove the meat from the oven. Heat up a cast iron or stainless skillet until hot then carefully sear both sides of the picanha until internal temperature reaches your desired finished temperature. Rest the meat for 5 minutes prior to serving.
- Grill On A Rotisserie: Cut the picanha into steaks and season them with salt. Bend the steaks into a “C” or horseshoe shape and place on a rotisserie set to high heat. Leave the grill lid up until you get a nice brown color on the fat (if you put it down initially, the fat will hardly render before the meat is finished). After the fat cap is browned, lower the lid and continue to cook the picanha until 125 F for medium-rare. Note: The internal temperature of the meat will rise after removing it from the grill and resting. Pull the meat off the rotisserie 10-15 F below your desired finished internal temperature and rest for 5 minutes before serving.
- Slice the picanha across the grain and serve with chimichurri.
Chimichurri
- Ideally, make the chimichurri an hour ahead of time to allow the flavors to blend.
- Finely chop the cilantro, parsley and oregano with a knife and combine with all other ingredients in a bowl. If you prefer: Add all of the ingredients in a food processor with blade attachment and pulse until ingredients are finely chopped and blended.
- Store in the refrigerator for up to 2 days but allow it to come back to room temperature prior to serving with picanha.