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Picanha, aka the top sirloin cap is the specialty of a Brazilian steakhouse. The flavourful meat is skewered, grilled, and sliced before serving. Here’s one way of making this delicious dish!
- 3 to 4 pounds picanha beef
- 1 1/2 tablespoons salt, divided
- Freshly ground black pepper, to taste
- High heat oil, for greasing the grill
Lay the top sirloin cap flat on a cutting board, fat-side up. Using a small sharp knife, cut the fat layer, without cutting to the meat, in a cross-hatch pattern, as you would do for a ham.
Massage 1 tablespoon of salt into crevices of the cross-hatched fat layer of the steak. Season with freshly ground black pepper.
If you want to skewer the steak, cut the steak lengthwise into three equal pieces.
Roll each steak piece like a jelly-roll and, using a large metal skewer, secure the steak so it holds together rolled up. Sprinkle the remaining salt over the unseasoned sides of the steak.
Preheat the grill to high. Cook the steaks—with the grill cover closed—for 20 to 25 minutes, turning them every 5 to 7 minutes to ensure even cooking.
Let the steaks rest 5 minutes, then remove from the skewer and slice against the grain and serve.