Picanha Roast
This recipe is originally from craftbeering.com
Please view the recipe on the original source for additional information and videos.
Yield: 6-8 servings | Prep time: 5 minutes | Cook time: 40 minutes | Total Time: 45 minutes
Ingredients
3 1/2 lbs top sirloin cap roast (picanha) with fat cap*
sal grosso or kosher salt, as needed (use generously)
ground black pepper, as needed
dried oregano, as needed
Notes
*This is the average weight of a top sirloin cap picanha with the fat cap. The cut is also known as rump cap. If needed trim excess fat from the top to leave an even 1/2 inch thick layer. Use a small sharp knife to do so. Bring the raw picanha to room temperature before you begin cooking.
**It is very important that you arrange your oven rack accordingly beforehand. Watch the picanha closely as it broils to be able to get it out at just the right time.
Directions
Preheat oven to 275 F. Lightly grease a baking sheet that is large enough to fit the top sirloin cap.
Rub the entire picanha generously with sal grosso (or kosher salt), black pepper and dried oregano. Place onto the baking sheet and bake for about 25 minutes or until the internal temperature measured with a meat thermometer inserted in the center of the roast registers 110-115 F.
Take out the picanha and tent it with foil to keep warm. Switch the oven settings to broil at 500 F. Once the broiler is ready place the picanha back in the oven, at least 10 inches away from the top heating elements**.
Broil for 7 to 12 minutes. The fat cap will bubble enthusiastically. Do not take out the picnaha roast until the fat has turned deep golden brown and the meat looks a deep mahogany brown on the sides.
Once you take out the top sirloin cap roast allow it to rest for about 10 minutes, tented, then carve.