Grilled Picanha A.K.A. Sirloin Cap, Rump Cap or Coulotte Steak

If you are here reading, you know about ribeye, NY strips, and filet mignons. They are all popular and widely recognized for good reason, but If you were to ask us what is at the top of our list of favorite steaks to grill that are not widely known, Picanha would be #1. It is the perfect combination of tender beef and buttery fat, and is best with minimal seasoning and a good sear on a hot grill. It is a true griller’s steak, made popular in Brazilian steakhouses and starting to get more and more popular in the U.S.

SO WHAT IS PICANHA EXACTLY?

Well, it is part of the Sirloin and comes from the very top of the cow’s rear and is covered in a fat cap and that fat cap is what makes this piece of meat so sought after, making it one of the most flavorful cuts on the whole cow. Picanha generally comes as a triangular shaped roast that is about 3 lbs. It can be cooked whole but is most often cut into 1-inch-thick steaks.

Picanha is incredibly rich and is great on its own but can also be enjoyed with a homemade chimichurri to help balance out the richness. Here is a quick and easy homemade chimichurri that goes great with Picanha, but also any other grilled steak!

Chimichurri Ingredients

• ½ cup olive oil

• ½ cup chopped parsley or ½ cup chopped cilantro or a 50/50 blend of the 2

• 4 cloves garlic – peeled and chopped

• 1/2 shallot – peeled and chopped

• 1 teaspoon dried oregano

• 2 teaspoons red pepper flakes (less if you don’t want heat)

• ¼ cup red wine vinegar

• 1 teaspoon salt

• ½ teaspoon fresh ground black pepper

Instructions

Step 1: Prep the steaks. If you get a whole roast, one of the best ways to prepare it at home is by cutting the roast into 1-inch-thick steaks. Start by identifying the direction the grains of meat run and cut your steaks WITH the grain. The reason for this is as you eat, you will end up cutting each bite AGAINST the grain. This will ensure each bite is tender when it is served.

Step 2: Prep the Chimichurri. Mix all ingredients (minus the steaks) in a food processor or by pulsing in a blender. You want it to be semi-chunky so do not over blend. Add more olive oil if thinner consistency is desired.

Season each steak with a good amount of salt or chimichurri. Most Picanha fanatics will tell you that anything besides salt is unnecessary and that the flavor of the beef can speak for itself.

Step 3: Grill time. Grill over high heat for 6-8 minutes until medium rare or 1-2 minutes longer for medium. Because it is such a lean cut, it will toughen up fast if you cook it beyond medium. Plan on 135 degrees internal temp with a meat thermometer for medium-rare or 140-145 for medium.

One thing that is important is to ensure the fat cap is rendered and tender. If it has not rendered properly, it will have an unpleasant chew to it. I like to start by grilling with the fat cap directly over the bed of charcoal. As it starts to render, you will know because the fat rendering off will create a flame. At that point, lay your steaks on their side to char for 2-3 minutes on each side. Be careful with flare ups which can happen quick from the rendering fat cap drippings. You can cover with your lid if needed to smother a flare up or use tongs to pull the steaks off briefly, then place them back on the grate once the flare up has receded.

Once you have a good char on all sides of the steak, use a meat probe to check the internal temperature, and if it is not done, you can continue grilling while rotating the steak every minute, or move the steak to the indirect side of the grill to finish.

Once steaks hit a 135-140 internal temperature, pull off the heat and let rest for about 5 minutes. This is an important step that allows for the juices to redistribute and for the meat to relax.

Folsom Farms All of our cattle are homegrown on our farm in scenic Rexburg, Idaho. JD is a cattle veterinarian by trade and he and his team are caring for these animals from conception to product delivery. The humane treatment of our herd is of the utmost importance to us. Every measure is taken to ensure the health and wellbeing of the animals, each being selected for genetic excellence. www.folsomfarmbeef.com.