Southwestern Picanha Recipe

Southwestern Picanha Recipe

Equipment: Mixing Bowl, Saucepan, Stove, Blackstone Grill or Gas Grill, Instant Read Meat Thermometer

Prep Time: 15 mins

Cook Time: 1 Hour

Servings: 2


Southwestern Picanha is a popular cut of beef in South America, particularly in Brazil. It is also known as the top sirloin cap or rump cover. For this recipe you will use our Southwest Zesty Fiesta and Texas Brisket seasoning to create a juicy Picanha Roast dressed with Chimichurri and Gremolata sauce. This dish is a perfect blend of flavors and spices that will leave you craving for more. Whether you are a seasoned chef or a cooking novice, this recipe is sure to impress your taste buds and your guests. So, let's get started!



For the Whole Picanha Roast
  • 2.5lb of Picanha Roast (Sirloin Cap), whole
  • 1 1/2 tbsp of Spicelopedia® Southwest Zesty Fiesta Seasoning
  • 1 medium Lime Zest
  • 2 tbsp of Olive Oil

For the Sauce Recipe

  • 1/4 cups of Fresh Parsley, Cilantro, Leeks, chopped*
  • 2 tbsp of Fresh Oregano, chopped
  • 1/2 tbsp of Spicelopedia® Texas Brisket Seasoning
  • 1/4 cups of Balsamic Vinegar
  • 1/2 cups of Olive Oil
  • 4 medium cloves or 2 large Garlic, fresh, chopped
  • 1 medium Zest of Lime
  • 1 medium Lime Juice 


For the Sauce

Step One

Mix all ingredients together in a mixing bowl.

Step Two

Add to saucepan. Simmer over low heat until mixture reduces by half.

Step Three

Return to mixing bowl. Serve warm or at room temperature.

Whole Picanha Roast

Step One

Preheat griddle or grill pan to sear temperature. If using Blackstone, do not turn the other knob on – this will create an area of the grill for indirect grilling. If using a gas grill, follow the same instructions.

Step Two

Pat the roast dry with a paper towel.

Step Three

Mix the seasoning with the lime zest and olive oil to create a wet rub.

Step Four

Rub the mixture over the roast.

Step Five

Grill the roast, fat cap side down over the direct heat for five minutes to create a good sear on the roast.

Step Six

Flip the roast to fat side up. Move to indirect heat.

Step Seven

Grill temperatures vary. Grill over indirect heat until the internal temperature at the center of the roast reaches 145 degrees.

Step Eight

Remove from heat and let rest.

Step Nine

Slice against the grain (steak cuts).

Step Ten

Top with our Chimichurri Meets Gremolata sauce (see recipe).


    NOTE:  Normally this cut is finished with Coarse Salt.  If you serve this with the sauce we recommend, you won’t miss the salt. It’s flavorful, it’s juicy and it cuts like butter. 

    SERVING SUGGESTION:  Serve with grilled portabella mushroom strips (pictured). The earthiness of the mushrooms pairs nicely with the meat and sauce.  

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