Picanha roast, also known as top sirloin cap, is a classic of Brazilian barbecue. Traditionally cut into steaks, thread onto flat metal skewers, then seasoned only with coarse sea salt, the beauty of grilled picanha is in its simplicity. We like to dry brine our picanha steaks by placing the seasoned meat on a drying rack in the refrigerator for 6-24 hours. This process removes moisture from the meat, resulting in juicier and more tender bites. It also helps achieve the perfect crust on the surface. To complement this carnivorous feast, we’ve created a simple charred jalapeño chimichurri recipe that will delight your taste buds. By roasting the peppers directly in hot amber, we achieve a very unique smoky taste and charred goodness which, when combined in the chimichurri, creates an absolute showstopper. We are proud to have partnered with Grill Armor Gloves to create this fire-grilled masterpiece. Be sure to check out their 1,472℉ heat resistant BBQ and oven gloves to protect your hands while grilling dishes like this one and many more.
- 5 lb - Picanha roast (top sirloin cap)
- 3 tbsp - Kosher salt or coarse sea salt
Charred Jalapeño Chimichurri
- 3 Jalapeño peppers
- Zest and juice of 1 lemon
- 3 Garlic cloves, finely chopped
- 1 Shallot, finely chopped
- 1 tbsp - Dried oregano
- 1 tsp - Kosher salt or coarse sea salt
- ½ tsp - Ground black pepper
- 2 cup - Fresh Parsley, chopped
- 1 cup - Fresh cilantro, chopped
- 1 tbsp - Red wine vinegar
- ½ cup - Extra virgin olive oil
- Cut the picanha roast into 1 ½“ thick steaks. Fold steaks into a “C” shape and thread onto flat metal skewers. Season both sides with salt.
- Refrigerate uncovered for a minimum of 6 hours, up to 24 hours, to air dry.
- Set up your charcoal grill for a two zone cooking; empty a full chimney of hot coals over one half of the bottom charcoal grate, and leave the other half without coals. Don’t insert the grill grate yet.
- Place jalapeños directly on hot coals and cook, rotating occasionally, until peppers are blackened on the outside and soft on the inside. Remove from heat and brush off any ashes using a pastry brush.
- Finely chop the ember-roasted jalapeños and transfer to a large bowl. Mix in all other chimichurri ingredients and set aside.
- Inert your grill grate and place the picanha steak skewers on the indirect heat zone. Close the lid and cook until the internal temperature of the meat reaches 110°F, rotating skewers every 8 to 10 minutes.
- Move skewers to direct heat and grill for 1 to 2 minutes per side, or until desired doneness – 125°F for rare, 130°F for medium rare, 140°F for medium, 150°F for medium well and 160°F for well done.
- Remove steaks from heat and let rest at room temperature for 8 minutes.
- Cut meat against the grain into thin ⅛” to ¼” thick slices. Top with charred jalapeno chimichurri and serve.