Brazilian-style Herb and Citrus Salt Crusted Picanha (Grilled Top Sirloin Cap Roasts)
June 11, 2014
Soccer’s biggest international showdown is underway and we’ve got the recipes to help you celebrate in style, including dishes native to some of the top competing countries including this one from Brazil.
If you’ve ever been to a Brazilian steakhouse then you are familiar with churrasco style barbecue in which various cuts of meat are grilled over direct heat using long metal skewers.
By far one of the most popular beef cuts cooked churrasco style is picanha, or top sirloin cap roast, that is sliced from the giant skewers tableside.
Recently I had the opportunity to prepare this dish at home on one of my kettle grills using a multi-skewer rotisserie conversion kit developed by my good friend Blake Carson for his Brazilian barbecue catering business Carson Rodizio. When preparing this recipe for herb and citrus salt crusted picanha, you can use a traditional electric rotisserie attachment on your grill or, if needed, long skewers placed directly on the grill and turned quite frequently until the desired temperature is reached.
Brazilian-style Herb Crusted Picanha (Grilled Top Sirloin Cap Roasts)
- 1/2 cup Kosher salt
- ½ tsp. fresh thyme leaves
- ½ tsp. chopped rosemary leaves
- ½ tbsp. lemon zest
- ½ tsp. lime zest
- 2 cloves garlic, peeled and roughly chopped
- 2 top sirloin cap roasts
Electric rotisserie attachment (note: alternatively you can use long metal skewers, turning them frequently on the grill as the meat cooks)
Prepare grill for high heat cooking. Combine salt, thyme, rosemary, lemon zest, lime zest, and garlic in a food processor and blend until the herbs and garlic are completely chopped.
Cut the top sirloin cap roasts in half or thirds and trim off of all but 1 inch of the fat layer.
Coat the cap roast sections in the herb salt mixture. Bend the cap roast sections in to a “c” and place on the rotisserie skewer(s). Place the skewer in to the rotisserie attachment and allow the meat to grill over direct flame until they reach an internal temperature of 130 degrees for medium-rare.
Remove the skewer(s) from the grill and allow the meat to rest for 10 minutes before slicing tableside.
- Clint Cantwell, Grilling.com Editor