Southwestern Picanha Recipe
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!
- 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
- 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 Whole Picanha Roast
For the Sauce Recipe
For the Sauce
Mix all ingredients together in a mixing bowl.
Add to saucepan. Simmer over low heat until mixture reduces by half.
Return to mixing bowl. Serve warm or at room temperature.
Whole Picanha Roast
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.
Pat the roast dry with a paper towel.
Mix the seasoning with the lime zest and olive oil to create a wet rub.
Rub the mixture over the roast.
Grill the roast, fat cap side down over the direct heat for five minutes to create a good sear on the roast.
Flip the roast to fat side up. Move to indirect heat.
Grill temperatures vary. Grill over indirect heat until the internal temperature at the center of the roast reaches 145 degrees.
Remove from heat and let rest.
Slice against the grain (steak cuts).
Top with our Chimichurri Meets Gremolata sauce (see recipe).
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.