Picanha (Brazilian Roasted Rump Cap / Top Sirloin) featuring US Wellness Meats Beef

A few months ago I received an email from the awesome people over at US Wellness Meats commenting on how they enjoyed my illustrated recipes, and how they’d really love to send me some samples to cook with. Unfortunately, since I live in Canada, they couldn’t ship to me at home. Luckily for me, I was coming down to the States and crashing with Russ and his wonderful family for a few days. US Wellness was kind enough to time the shipment perfectly so that we could work on some collaborative recipes!

This basic and delicious recipe was Russ’ plan. It was my first time tasting their Grass-fed Beef, so we chose something that would showcase the flavour of the product. There are no sauces or spices getting in the way, just the salt and the beautiful cut of beef. Definitely especially good with US Wellness‘ awesome Grass-fed Top Sirloin steak! This Brazilian BBQ staple we served along with last week’s post, Couve a Mineira, aka Brazilian Collard Greens.

Be sure to check out The Domestic Man for Russ’ version, which includes some tasty photos and more historical facts on this dish.

Picanha (Brazilian Roasted Rump Cap / Top Sirloin)

Ingredients

  • 2 top sirloins (~1.5 lbs each) or one rump cap (~3 lbs) |
  • 2 Tbsp extra coarse sea salt (or rock salt)
  • Sausages for grilling

Directions

As Russ explains, the Sausages are are used to season the grill before adding the Picanha. When it comes to choosing salt, look for the chunkiest salt you can find, as it makes it easier for the salty crust to form when cooking on the grill.

You can be badass like Russ and grill your Picanha over an open fire, or you can grill this on a plain charcoal grill or a gas grill on high heat. Either way, prep your grill and get it hot.

Let the top sirloin sit at room temperature for twenty minutes, then slice diagonally into four thick, long chunks. Try to get one big piece of fat in each of the sliced chunks, to maximize flavour. Curl the chunks and skewer with some sturdy metal skewers. Season generously with the sea salt on each side.

When the grill is nice and hot, place the sausages on the grill directly over the fire for a couple minutes to sear them, then move them to the edge of the grill to continue cooking. If you’re using fully-cooked sausages or raw sausages, the cook time will change. Either way it should take about 10-15 mins to cook them.

Then, move the sausages to the side of the grill. Take the main event, your expertly skewered beef, and place it directly over the hot part of the fire or grill, and roast for about four minutes per side. Watch out for flare-ups, but since we’re looking for a nice salty crust on each side of the meat, just keep them under control. Cook to your liking, testing for done-ness as you go. Remove from the heat, and slice to serve, along with greens and even cheese buns, if you’re feeling ambitious!

Thanks to US Wellness Meats for letting me try out their awesome beef! Look for a couple more recipes featuring their products in the future. Shout out to Russ for cooking along with me, and if for some reason you’re not following him already, check out The Domestic Man on Facebook and Twitter so you don’t miss his recipes.

 

2 thoughts on “Picanha (Brazilian Roasted Rump Cap / Top Sirloin) featuring US Wellness Meats Beef

  1. Pingback: Picanha (Brazilian Roasted Rump Cap / Top Siroin) | The Domestic Man

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