Grilled Picanha Recipe - Rump Cap / Top Sirloin Cut
Serves 6
15 mins prep
15 mins cook
30 mins total
2 servings
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Trim only the excess fat from the picanha, making sure to leave the fat cap mostly intact. Slice the roast into four thick steaks as shown, about 1.5 to 2 inches each. Lightly coat each steak with olive oil, then season all sides with kosher salt and black pepper. Add garlic powder and smoked paprika if you like a little extra flavor.
Preheat your grill for two-zone cooking by setting one side to high heat for searing and the other side to lower heat for indirect cooking. Once hot, place the steaks fat-side down over the direct heat. Sear for 2 to 3 minutes per side until a deep, golden crust develops. Rotate to sear on each side of the steak for about 90 seconds each.
After searing, move the steaks to the cooler side of the grill. Close the lid and let them finish cooking slowly until they reach your desired internal temperature: 125°F for rare, 130–135°F for medium rare, or 140–145°F for medium.
Remove the steaks from the grill and let them rest for 8 to 10 minutes before slicing. Be sure to cut against the grain for maximum tenderness, then serve and enjoy.
