Well-known in Brazil, the picanha steak is one of the most flavorful cuts of beef you will find. Also known as the sirloin cap, picanha has a generous layer of fat, bringing forth an amazing flavor in the meat itself. You won’t believe the incredible taste of this picanha recipe!
Recently, I and a handful of others had the chance to visit the Certified Angus Beef® Brand Culinary Center, and boy, did we experience one heck of a flavor fest! During our time at the culinary center, we were taught several cooking tips and techniques from several amazing chefs, including how to cook a porterhouse steak, how to grill flanken ribs, and how to sous vide short ribs.
We were given the opportunity to visit some of the top restaurants in the Cleveland, OH area that feature Certified Angus Beef® brand quality meats on their menus – The Plum, Flour, and Larder Delicatessen and Bakery, and tried exceptional, non-mainstream cuts of beef, like the beef chuck roll and strip loin steak… and this incredible Picanha cut, which is sirloin cap steak.
Best of all, we were taught about the rich history and heritage of the Certified Angus Beef® brand, both at the culinary center and when we went to visit the Chippewa Valley Angus Farm.
Overall, it was an amazing food experience, and we all walked away eager to get home and try our hands at cooking new cuts of beef, like this Picanha steak recipe. This grilled sirloin steak recipe wound up one of my favorite takeaways from the trip. It’s made from rib cap and is something of a churrasco steak recipe, which is a Brazilian method of cooking meaning ‘barbecue’.
What is Picanha?
The Picanha cut is a cut of beef also known as the top sirloin cap. It’s popular in Brazil, and lesser known here in the US. It’s also known as the rump cover, rump cap, or culotte. Picanha is a specialty of the Brazilian churrascaria – that is, steakhouses!
Sirloin Cap Steak
No cut of beef is more tender and succulent than the rib cap, which is a beautifully marbled beef cut surrounding the ribeye steak. You may be aware of this beef cut by one of its other names: prime rib cap, deckle steak, spinalis steak or spinalis dorsi, calotte steak, rib eye cap steak, and, of course, picanha steak.
Where to Buy Picanha
While you won’t be able to find Picanha readily available in most grocery stores, that doesn’t mean you have to miss out on this amazing beef cut. Trust us, you are going to want to make friends with your butcher to get your hands on this delicious beef cut. Once you taste these delicious rib cap picanha steaks, you’ll be glad you did!
Most US butchers divide the Picanha into other cuts of meat, as it is a part of the ribeye, but if you ask the butcher at your Certified Angus Beef® brand retailer, you most likely will be able to purchase the sirloin cap steak or Picanha cut.
Picanha Recipe Ingredients
To grill the perfect Picanha steak, you’ll need the following ingredients:
- 3-4 pound sirloin cap steak or Picanha cut
- 1 Tbsp. Santa Maria seasoning – divided
And that’s it! It’s really that simple. The marbling on the Certified Angus Beef® brand cap steak gives this beef cut so much flavor, you won’t need to add much. The secret to its great taste all comes from the generous layer of fat—so don’t remove or trim it!
You’ll also need some metal meat skewers to grill the steak with. See below for how to make the Santa Maria rub yourself if you’re unable to find it; we think it’s the best steak seasoning for this recipe! Imagine a delicious Brazilian steakhouse dinner at home; that’s what you get when you combine the Santa Maria rub with the picanha cut. It’s a match made in churrascaria heaven.
The Best Steak Seasoning
Knowing how to season steak is a huge part in grilling the perfect steak. During Chef Michael Ollier’s session on how to grill the perfect steak, he taught us that simple is better when it comes to seasoning steak.
A simple seasoning like Santa Maria seasoning is one of the best seasonings for grilled sirloin steak, or any steak, for that matter. During our trip to the culinary center, we made our own individual Santa Maria rub, which is essentially a mixture of salt and pepper, granulated honey or sugar, granulated garlic, and onion powder. Simple, and yet so flavorful!
How to Cook Sirloin Steak (Picanha Cut)
Grilled sirloin steak, particularly with this Picanha recipe, is the best way to capture the full flavor of the beef cut. Grilling sirloin is made especially easy with the use of metal meat skewers, too. However, as with any steak on the grill, you can also prepare this picanha cut on the stovetop.
Grilling Churrasco style Picanha Steak:
- Preheat grill on high, around 400 °F.
- First, score the fat cap of the sirloin cap in a crosshatch pattern without cutting too deep. You want the cut to stay just in the fat.
- Rub the Santa Maria seasoning rub all over the scored fat cap – reserving about 1 tsp.
- Next, cut the Picanha or sirloin cap into 1 inch strips. Then, fold each strip into the shape of the letter “C” and slide onto metal skewers. Finally, season with the reserved Santa Maria seasoning.
- To grill the Picanha, you’ll want to grill over indirect heat. Grill for about 15-20 minutes, turning the skewers every 5 minutes until the grilled sirloin reaches the desired level of doneness. According to Certified Angus Beef® brand, for medium rare, you will want an internal temperature of 135°F or 145°F for medium.
- Remove from the grill and let rest for 5-10 minutes before serving. Enjoy!
How to cook a steak on the stove – Picanha cut:
If you don’t have access to a grill or would prefer to cook on your stovetop, you can also prepare this beef cut in a pan. We recommend using cast iron (see our cast iron care tips) for best results. Follow the above steps for preparing the beef cut, using wooden skewers instead of metal skewers—that way, you can trim the skewers if needed to fit the pan—then continue with these instructions to pan sear steak:
- Melt butter in a pan heated to high heat until it begins smoking.
- Add the Picanha steak. We recommend cooking one at a time or so, so you don’t overcrowd the pan.
- Cook for about 3 minutes on one side, then 2 on the other; this gives the steak a nice crust on the outside and keeps it from overcooking.
- Check the internal temperature to see if it matches your desired doneness and, if not, continue cooking as needed. For medium rare, your goal is 135°F (see the above instructions for a great guide on meat temperature).
Score the Picanha cut in a crosshatch pattern, cutting only into the fat. Season your Picanha steak with Santa Maria rub or seasoning of your choice. Cut the beef into 1″ strips and fold into the shape of the letter “C”. Slide onto skewers. Add remaining 1 tsp. seasoning. Grill for about 15-20 minutes, turning the skewers every 5 minutes.
Side Dishes for Picanha Steak
Enjoy any of these delicious side dishes for steak with this Picanha recipe:
- Baked Portobello Mushrooms
- Button Mushrooms Recipe
- Easy Creamy Mac and Cheese
- Baked Crispy Potato Wedges
- Foil Pack Potatoes
- Green Bean Almondine
- BBQ Side Dishes
- Side Dishes for Roast Beef
- Tomato Cucumber Feta Salad
- Fresh Vegetable Salad
- Steamed Crab Legs (for a surf & turf)
- Elote Recipe (Elotes Mexicanos) (a favorite of ours!)
This Picanha recipe really is an easy sirloin steak recipe. While its name sounds fancy, grilling a delicious tasting, restaurant-quality Picanha steak is super simple, and is guaranteed to impress.
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Picanha Steak Recipe
Ingredients
- 1 3-4 pound Picanha cut sirloin cap
- 1 Tbsp. Santa Maria seasoning rub
Instructions
- Preheat grill to high (around 400 degrees F.)
- While the grill is heating, prepare the Picanha. Using a knife, score the fat cap of the Picanha in a crosshatched pattern making sure to not cut too deep past the fat into the meat.
- Next, season the fat cap with the Santa Maria seasoning rub, reserving about 1 tsp.
- Cut the Picanha into 1-inch strips. Then, fold each strip into the shape of the letter "C" and slide onto metal skewers.
- You'll want to grill the sirloin steaks over indirect heat so if needed, turn one side of the burners off on your grill, or rearrange the hot coals to one side so you can grill over indirect heat. Place the skewers onto the grill and grill for 15-20 minutes, turning every 5 minutes, until the steaks reach the desired level of doneness.
- Remove from the grill and let rest for 5 minutes.
Video
Notes
- If you do not have Santa Maria seasoning readily available, you can use a rub of 1 Tbsp. of coarse salt and 1 Tbsp. cracked black pepper.
- Use the Certified Angus Beef® brand retailer locator linked in the post for help finding the Picanha cut of beef. If you ask your butcher for this cut, they will be able to prepare it for you.
- You can also cook this steak on the stove top. To do that, follow these instructions: How to cook a steak on the stove – Picanha cut: If you don’t have access to a grill or would prefer to cook on your stovetop, you can also prepare this beef cut in a pan. We recommend using cast iron for best results. Follow the above steps for preparing the beef cut, using wooden skewers instead of metal skewers—that way, you can trim the skewers if needed to fit the pan—then continue with these instructions to pan sear steak:
- Melt butter in a pan heated to high heat until it begins smoking.
- Add the Picanha steak. We recommend cooking one at a time or so, so you don’t overcrowd the pan.
- Cook for about 3 minutes on one side, then 2 on the other; this gives the steak a nice crust on the outside and keeps it from overcooking.
- Check the internal temperature to see if it matches your desired doneness and, if not, continue cooking as needed. For medium rare, your goal is 135°F (see the above instructions for a great guide on meat temperature).
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