Top Sirloin Cap Steak – Brazilian Picanha

 

Ever found yourself staring at a Brazilian menu, lost amid all the exotic meat cuts like picanha? You’re not alone, we’ve been there too! And after copious amounts of digging into this unique beef cut, we’ve discovered why it’s such an integral part of Brazilian cuisine.

This blog post is your ticket to understanding what picanha (top sirloin cap steak) really is, how to cook and serve it to perfection, plus some insider tips for getting that juicy tenderness every time.

Let’s turn you into a Picanha Pro!

Key Takeaways

• Picanha steak, also known as top sirloin cap steak, is a flavorful and tender cut of beef from Brazil.
• Grilling is a popular method to cook picanha steak, with direct heat grilling being one technique to achieve delicious results.
• The fat cap on the picanha steak enhances its flavor and adds juiciness. Traditional Brazilian accompaniments like farofa and chimichurri sauce pair well with this steak.
• Picanha steak can be paired with red wine, white wine, beer, or even a classic caipirinha cocktail for a complete dining experience.

 

What is Picanha Steak?

Picanha steak, also known as top sirloin cap steak, is a flavorful and juicy cut of beef that hails from Brazil.

Definition and alternate names

Picanha is a succulent cut of beef known for its juicy and tender texture, prized in Brazilian cuisine. This meat originates from the top of the rump, endowing it with significant flavor.

The name ‘Picanha’ might not be familiar to all, as it goes by different monikers depending on where you are. In North America, we often refer to it as the top sirloin cap or coulotte steak.

But despite these alternate names, one thing that remains consistent: this unique triangular cut of beef holds undeniable appeal for meat lovers across the globe due to its affordability and rich taste profile.

Irrespective of what you call it – rump cover, rump cap, or culotte steak – every slice promises a heavenly experience for your taste buds!

Characteristics of the cut

Picanha, also known as rump cover or sirloin cap, is a highly sought-after cut of beef. It is taken from the top of the rump and has a distinct triangular shape. Picanha is known for its intense flavor and tenderness, making it a favorite among meat lovers in Brazil and the US.

Whether roasted or grilled, this cut delivers juicy and flavorful results that are sure to satisfy any steak enthusiast. Its unique characteristics make picanha an excellent choice for those looking to elevate their dining experience with a delicious and mouthwatering meal.

How to Cook Picanha Steak

To cook Picanha steak, you can choose from various grilling methods and techniques such as charcoal or gas grill, ensuring a deliciously seared crust and a juicy interior.

Grilling methods and techniques

Grilling picanha steak is a delicious way to enjoy its juicy and tender flavors. Here are some grilling methods and techniques to help you prepare this Brazilian delicacy:

1. Preheat your grill: Make sure to preheat your grill to medium-high heat, around 400-450°F (204-232°C).
2. Season the steak: Generously season the picanha steak with salt and any other desired spices like black pepper or garlic powder. Let it sit at room temperature for about 30 minutes before grilling.
3. Direct heat grilling: Place the seasoned picanha steak directly over the heat source on the grill. Grill each side for about 5-7 minutes, or until it reaches your desired level of doneness.
4. Flip once: Avoid constantly flipping the steak as it may hinder achieving a nice sear. Flip it only once during cooking.
5. Fat cap side down first: Start by placing the fat cap side of the picanha steak down on the grill first. This allows the fat to render and baste the meat as it cooks.
6. Use a meat thermometer: To ensure perfect doneness, use an instant-read meat thermometer to check if the internal temperature of your picanha steak has reached your preferred level – around 130°F (54°C) for medium-rare, 140°F (60°C) for medium, or up to 160°F (71°C) for well-done.
7. Resting period: Once grilled to perfection, remove the picanha steak from the grill and let it rest for at least 10 minutes before slicing into it. This helps retain its juices and ensures a tender bite.
8. Slice against the grain: When ready to serve, slice the cooked picanha against the grain into thin strips. This will help break down any residual connective tissue and make each bite tender and flavorful.
9. Enjoy: Serve your grilled picanha steak with traditional Brazilian sides like farofa (toasted manioc flour), chimichurri sauce, and rice and beans.
10. Experiment with flavors: Feel free to experiment with marinades or rubs before grilling to enhance the flavor of your picanha steak. Try using a blend of olive oil, garlic, lime juice, and fresh herbs for a zesty kick!

Stovetop cooking options

Cooking Picanha steak on the stovetop is a great alternative to grilling or roasting. Here are some stovetop cooking options to try:

1. Sear and finish in the oven: Start by searing the steak on high heat in a hot skillet with a bit of oil. Once both sides are browned, transfer the steak to a preheated oven at 400°F (200°C) and continue cooking until desired doneness.
2. Pan-frying: Heat a skillet over medium-high heat and add some oil or butter. Place the steak in the skillet and cook for about 4-5 minutes per side, or until it reaches your preferred level of doneness.
3. Stir-frying: Cut the Picanha into thin strips against the grain and marinate it beforehand if you like. Heat a wok or large skillet over high heat with some oil. Add the steak slices and stir-fry for about 2-3 minutes until cooked through.
4. Broiling: Preheat your oven’s broiler setting and place an oven-safe pan or cast iron skillet on the top rack, around 6 inches away from the heat source. Let it heat up for a few minutes, then carefully place the seasoned Picanha steak on the hot pan/skillet and broil for about 4-6 minutes per side, depending on thickness and desired doneness.

Flavor and Texture of Picanha Steak

Picanha steak is known for its incredible flavor and melt-in-your-mouth texture.

Juiciness and tenderness

Picanha steak is known for its exceptional juiciness and tenderness. When cooked properly, this cut of beef melts in your mouth with every bite. The marbling of fat throughout the meat adds to its succulence, ensuring that each slice is moist and delicious.

Its natural tenderness makes it an ideal choice for grilling or roasting, allowing you to enjoy a perfectly juicy steak every time. Whether you prefer it medium-rare or well-done, picanha delivers a delightful eating experience that will satisfy even the most discerning meat lovers.

Fat cap and its role in flavor

The fat cap on a picanha steak plays a crucial role in enhancing its flavor. When cooked, the fat melts and infuses the meat with rich juiciness and a savory taste. This marbling of fat not only adds tenderness to the steak but also intensifies its natural beefiness.

The fat cap acts as a protective barrier during cooking, preventing the meat from drying out and ensuring it remains succulent and moist. As you savor each bite of picanha, you’ll appreciate how this layer of fat contributes to the overall depth and richness of flavors, making it an irresistible choice for meat enthusiasts.

Serving and Pairing Picanha Steak

When serving Picanha steak, it is traditional to accompany it with Brazilian side dishes such as farofa (toasted cassava flour), pão de queijo (cheese bread), and chimichurri sauce for added flavor.

Additionally, a glass of full-bodied red wine or a caipirinha cocktail can perfectly complement the rich and juicy flavors of this delicious cut.

Traditional Brazilian accompaniments

When it comes to serving picanha steak, there are a variety of traditional Brazilian accompaniments that can enhance your meal. Here are some delicious options:

1. Farofa: This toasted manioc flour mixture is a popular side dish in Brazil. It adds a crunchy texture and nutty flavor to complement the juicy steak.
2. Feijoada: Considered Brazil’s national dish, feijoada is a hearty black bean stew made with various types of pork. Its rich and savory flavors pair wonderfully with picanha steak.
3. Brazilian Rice: Simple yet delicious, Brazilian rice is cooked with garlic and onions for added flavor. It makes an excellent base for the tender and flavorful meat.
4. Vinagrete: Similar to salsa or pico de gallo, vinagrete is a refreshing tomato and onion relish that adds a tangy kick to your steak.
5. Mandioca Frita: Crispy fried yucca fries make a tasty side dish for picanha steak. The mild flavor of the yucca complements the bold flavors of the meat.
6. Couve a Mineira: Also known as sautéed collard greens, this traditional Brazilian side dish adds freshness and vibrancy to your plate.
7. Pão de Queijo: These cheesy bread rolls are made from tapioca flour and cheese, creating a perfect combination of chewiness and cheesiness to enjoy alongside your steak.

Wine and beverage pairings

When it comes to enjoying a delicious picanha steak, pairing it with the right wine or beverage can enhance your dining experience. Here are some options to consider:

1. Red Wine: A bold red wine like Malbec or Cabernet Sauvignon complements the rich flavors of picanha. The tannins in these wines help cut through the fattiness of the meat and enhance its juicy tenderness.
2. White Wine: If you prefer white wine, opt for a medium-bodied option like Chardonnay or Viognier. These wines have enough acidity to balance out the savory flavors of the steak without overpowering them.
3. Beer: For a more casual pairing, reach for a cold beer with your picanha. A refreshing lager or pale ale can provide a crisp contrast to the meat’s richness and bring out its smoky flavors.
4. Caipirinha: As a nod to its Brazilian origins, enjoy your picanha steak with a classic caipirinha cocktail. Made with cachaça (a Brazilian rum), lime, and sugar, this drink offers a refreshing citrus kick that pairs well with the grilled flavors of the meat.
5. Iced Tea: If you prefer non-alcoholic options, try serving picanha with an iced tea infused with fruity flavors like peach or raspberry. The sweetness of the tea will complement the steak’s robust taste without overpowering it.

Tips and Tricks for Cooking Picanha Steak

To enhance the flavor of your Picanha steak, try using a simple but effective seasoning blend of salt, garlic powder, and black pepper.

Seasoning and marinade suggestions

We love experimenting with different seasonings and marinades to enhance the flavor of picanha steak. Here are some suggestions that you can try:

• A classic option is to use a simple but flavorful dry rub. Combine salt, black pepper, garlic powder, and paprika for a delicious blend.
• For an extra kick, add some cayenne pepper or chili powder to your dry rub. This will give your steak a spicy twist.
• If you prefer a tangy taste, marinate your picanha in a mixture of soy sauce, Worcestershire sauce, lemon juice, minced garlic, and brown sugar. Let it sit in the marinade for at least 2 hours before grilling or roasting.
• Another popular choice is to create a chimichurri sauce to accompany your picanha. This Argentinean sauce is made with fresh herbs (such as parsley and oregano), garlic, red wine vinegar, olive oil, and red pepper flakes. Drizzle it over the cooked steak for added flavor.
• Want to add some Asian flair? Try marinating your picanha in a mixture of soy sauce, ginger, sesame oil, and honey. This combination will give your steak a delicious sweet and savory taste.

Proper resting and slicing techniques

Resting your cooked picanha steak is essential to ensure its juiciness and tenderness. Here are some tips and tricks for proper resting and slicing techniques:

1. Allow the steak to rest for at least 5 – 10 minutes after cooking.
2. Resting allows the juices to redistribute throughout the meat, resulting in a more flavorful bite.
3. Use a sharp knife to slice the picanha against the grain.
4. Slicing against the grain helps to break up the muscle fibers, making each bite more tender.
5. Cut the picanha into thin slices, about ¼ inch thick.
6. Thin slices ensure that you can enjoy the full flavor of each bite without it becoming too chewy.
7. Serve immediately after slicing for the best taste and texture.

Conclusion

In conclusion, the top sirloin cap steak, also known as Brazilian picanha, is a delicious and tender cut of beef that is popular in both Brazil and the US. With its unique triangular shape and flavorful fat cap, it can be cooked on the grill or stovetop to perfection.

Whether you choose to pair it with traditional Brazilian accompaniments or your favorite wine, picanha steak is sure to satisfy any meat lover’s cravings. So fire up the grill or heat up that pan and enjoy this mouthwatering delicacy!

FAQs

1. What is top sirloin cap steak?

Top sirloin cap steak, also known as Brazilian picanha, is a cut of beef that comes from the top of the sirloin primal. It is known for its rich flavor and tender texture.

2. How should I cook top sirloin cap steak?

Top sirloin cap steak can be cooked using various methods such as grilling, pan-searing, or broiling. It is typically best when cooked to medium-rare or medium doneness to retain its juiciness and tenderness.

3. Where can I buy top sirloin cap steak?

You can find top sirloin cap steak, or Brazilian picanha, at specialty butcher shops, some grocery stores, or online meat suppliers. It may be labeled as “picanha” or “top sirloin cap” in the packaging.

4. Are there any specific seasonings or marinades that go well with top sirloin cap steak?

Top sirloin cap steak pairs well with simple seasonings like salt, pepper, and garlic powder. Traditional Brazilian recipes often use coarse sea salt and serve it with chimichurri sauce for added flavor. Experimenting with different herbs and spices can also enhance the taste according to personal preferences.