Rotisserie Picanha Steak
Picanha is a cut of beef made popular in Brazil. It's also known as a sirloin cap or culotte steak. In this post, I'll teach you all about this cut of meat, plus how to grill it, or cook it Brazillian-style on a rotisserie. This rich, flavorful steak is cooked with the fat cap attached, making it juicy, tender and full of flavor. If you've been looking for a reason to use the rotisserie on your grill, this recipe is the perfect excuse!
Ingredients
- 3 pounds picanha, also called sirloin cap
- 2 tablespoons olive oil
- 3 tablespoons steak seasoning, click link for homemade recipe
Instructions
- The recipe below is for picanha steaks cooked on a rotisserie. For instructions for the grill or oven, refer to the blog post above.
- Slice the picanha into 1 1/2 inch thick steaks.
- To make it easier to skewer through the fat cap on the picanha, first, skewer the steaks with a sharp metal skewer. This will give you a smaller hole to start with before skewering the steak on the rotisserie rod.
- Once you have a hole in each steak from the metal skewer, slide the steaks in a C shape onto a rotisserie rod.
- Coat the picanha steaks on all sides with olive oil, then cover with steak seasoning.
- Heat the rotisserie function on a grill to medium-heat, around 350°F.
- Place the rod of seasoned picanha on the grill and turn the motor on to start the rotisserie. Place a drip pan below the steaks for the fat to drip into
- Cook for 20-25 minutes, or until the internal temperature reaches 130°F for medium-rare or 135°F for medium. The internal temp will continue to rise about 5 degrees after you remove the steak from the rotisserie and let it rest.
- When removing the picanha from the rotisserie, turn off the rotisserie motor, then use heat-safe gloves to grab both ends of the rotisserie rod and carry it to a large cutting board to let the steaks rest, while still skewered on the rotisserie rod.
- After the steaks have rested for 10 minutes, use tongs, or heat-safe gloves, to gently slide the steaks off of the rotisserie rod.
- Place each steak with the fat side up on the cutting board, and use the sharpest knife that you have to thinly slice each steak lengthwise from the fat down. This will give you a thin layer of fat on the top of each piece of sliced steak.
- Optionally serve with chimichurri sauce or herb butter sauce. Follow the link above for the chimichurri recipe, or follow the recipe in the blog post above for the herb butter sauce.
Notes
- Leftover picanha will stay good for up to 4 days. Store it in an airtight container in the fridge.
- To reheat the steak, slice it thin, then dip it in boiling beef broth in a saucepan on the stove. You only need to dip the slices of steak in for about 10-15 seconds. This will heat them up, while keeping them nice and juicy!
- When cooking picanha on the rotisserie, grill or in the oven, you’ll want to plan for 1/2 pound of beef per person.
Nutrition Facts
Calories 335kcal (17%)Carbohydrates 1gProtein 51g (102%)Fat 13g (20%)Saturated Fat 4g (20%)Polyunsaturated Fat 1gMonounsaturated Fat 7gCholesterol 134mg (45%)Sodium 128mg (5%)Potassium 823mg (24%)Fiber 0.2g (1%)Sugar 0.1gVitamin A 53mg (1%)Vitamin C 0.2mgCalcium 70mg (7%)Iron 4mg (22%)
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