Seasoned, with the fat cap scored, this Picanha is ready for the grill.
Best known as the beef served on skewers at Brazilian restaurants, the Picanha is a top sirloin roast with a fat cap left on it. It has an intense beef flavor and is tender when cooked to Medium or less. It is also very forgiving and easy to cook, but it will take some time so you need to plan ahead. This is based on cooking recommendations from Pitmaster X and MeatN’Bone.
Score the fat cap, being careful not to cut all the way through into the meat. A handy trick is to score the fat in the same direction you want to cut the meat against the grain, so flip the picanha over to check the grain before scoring.
Apply kosher salt generously over the entire Picanha, making sure some gets into the scoring.
Let the picanha sit in the fridge for 2-4 hours to dry brine
Set up your grill for indirect grilling, with one side on high temp and the other side on low temp.
Before grilling, freshen up the roast with a little more kosher salt and some fresh cracked black pepper.
Place the picanha on the grill, over the low heat side with the thickest part facing the high temp side.
Cook this way until it reaches 130 degrees core temp. This should take 30-40 minutes, but on a cold, windy winter day it could take more like 60 minutes.
When it hits 130, remove from the grill and let the picanha stand for 10 minutes for the temp to stabilize throughout the cut. While standing, preheat your searing burner or a cast iron skillet on the stove over very high heat.
Sear both sides of the picanha. If using a skillet, add a little bit of oil just before searing. Flip every minute or two, until the roast takes on the color and crust that you desire.
Slice and garnish with chimichurri sauce; serve with a green salad and garlic bread.
