Recipe for Beef Top Sirloin Cap
| Diet Facts (per serving) | |
|---|---|
| 42 | Calories |
| 3g | Fat |
| 0g | Carbs |
| 3g | Protein |
×
| Nutrition Facts | |
|---|---|
| Servings: 6 to 8 | |
| Amount per serving | |
| Calories | 42 |
| % Daily Value* | |
| Full Fat 3g | 4% |
| Saturated Fat 1g | four% |
| Cholesterol 10mg | iii% |
| Sodium 714mg | 31% |
| Total Sugar 0g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 0g | |
| Protein 3g | |
| Vitamin C 0mg | 0% |
| Calcium 3mg | 0% |
| Iron 0mg | 1% |
| Potassium 38mg | 1% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
The top sirloin cap is also known aspicanha(pronounced "pee-KAHN-ya")—the specialty of achurrascaria or Brazilian steakhouse. The flavorful meat is skewered, grilled, and sliced before serving.
Picanha is not ofttimes carried on supermarket shelves, simply information technology is usually bachelor by request at a butcher or good meat counter. It's relatively inexpensive, especially when compared to ribeyes and other notable steaks, and is packed with beef flavor. This makes it ane of the best cuts of meat for grilling. Tri-tip and sirloin steaks are often confused with the top sirloin cap, but a knowledgeable butcher will know exactly what you're looking for. Traditionally, picanhais grilled on long skewers, merely for the dwelling cook, it will be a lot easier to cut the steak into portions for smaller skewers.
Don't skip resting the steak for the juiciest results. Serve picanha with pão de queijo (cheese staff of life), garlicky collard greens, and crispy or creamy polenta for a Brazilian feast.
Click Play to Come across This Classic Brazilian Picanha Steak Recipe Come Together
"This steak might be hard to detect, but if you practice find information technology, try it. I scored and skewered information technology, and so kept it at room temperature for an hour before cooking. Information technology was super easy. Mine was perfectly done in twenty minutes, but information technology tin can vary depending on the steak's temperature when placed on the grill." —Diana Rattray
:max_bytes(150000):strip_icc()/top-sirloin-cap-or-picanha-p2-4119892-d-rattray-20201-2ba6e1f5c2c748728e49b05f9cb20127.jpg)
-
3 to four pounds picanha beef (tiptop sirloin cap)
-
1 1/two tablespoons kosher salt, divided
-
Freshly ground blackness pepper, to taste
-
High heat oil, for greasing the grill
-
Get together the ingredients.
The Spruce / Victoria Heydt -
If the steak has been refrigerated, accept it out 1 hour before yous preheat the grill and let it come to room temperature.
The Spruce / Victoria Heydt -
Lay the top sirloin cap flat on a cutting lath or another work surface, fat-side up. Using a small precipitous knife, cutting the fatty layer, without cut to the meat, in a cross-hatch pattern, every bit you would do for a ham.
The Spruce / Victoria Heydt -
Massage one tablespoon of common salt into crevices of the cross-hatched fat layer of the steak.
The Spruce / Victoria Heydt -
Season with freshly footing black pepper.
The Spruce / Victoria Heydt -
If you want to skewer the steak, cutting the steak lengthwise into three equal pieces.
The Spruce / Victoria Heydt -
Gyre each steak piece like a jelly-curlicue and, using a large metal skewer, secure the steak and so information technology holds together rolled upward.
The Spruce / Victoria Heydt -
Sprinkle the remaining common salt over the unseasoned sides of the steak.
The Spruce / Victoria Heydt -
Preheat the grill to high.
The Spruce / Victoria Heydt -
Clean the grates well and apply a thin layer of oil using a brush or paper towel.
The Spruce / Victoria Heydt -
Lay the skewered picanha on the grill and turn off all heat except for the 1 burner furthest away from the steaks. Alternatively, heat a charcoal grill until very hot before advisedly scraping the coals to the back of the grill. Immediately add together the steak to the front side of the grill.
The Bandbox / Victoria Heydt -
Cook the steaks—with the grill cover airtight—for 20 to 25 minutes, turning them every 5 to 7 minutes to ensure even cooking.
The Bandbox / Victoria Heydt -
When the internal temperature reaches 128 F to 130 F for medium-rare on an instant-read thermometer, take the picanha off the grill.
The Spruce / Victoria Heydt -
Let the steaks rest 5 minutes, and so remove from the skewer and slice against the grain and serve.
The Spruce / Victoria Heydt -
Relish!
The Spruce / Victoria Heydt
Tip
- Don't skip resting the meat. This pace provides time for the meat to cool slightly and the muscle fibers to relax. Thus allowing the juices to redistribute throughout the meat and resulting in a tender, flavorful, juicy dish.
Recipe Variations
- Instead of salt and pepper, rub your favorite grill seasoning for beef over the scored fat and the meat.
- Picanha Steak With Garlic Butter: Estrus i/4 cup of butter, ane teaspoon of garlic powder, and 2 cloves of minced garlic until aromatic. Castor the meat with the garlic butter equally soon equally information technology comes off the grill.
Do You Consume the Fat on Picanha?
The fat cap on picanha adds tons of delicious flavor as the beefiness cooks. Savor it along with your steak for even more flavor. If you don't like too much fat, you're welcome to remove it before eating.
Helpful Links
Source: https://www.thespruceeats.com/top-sirloin-cap-or-picanha-p2-4119892
0 Response to "Recipe for Beef Top Sirloin Cap"
Post a Comment