Top Sirloin (picanha)* Recipe

Trim and portion

Start with a cold piece of picanha (about 2 lbs). Trim any excessively long or ragged connective tissue from the underside but keep the fat cap intact. Cut the roast into 1.5–2 inch thick steaks or leave as a whole cap and tie into a cylindrical shape with butcher twine for even cooking. If tying, place string every 1.5–2 inches.

Season

Pat the meat dry with paper towels. Generously season all surfaces with kosher salt, using about 2 tablespoons for the 2-lb roast, concentrating on the fat cap and exposed meat. Lightly coat with freshly ground black pepper (about 1 tablespoon). Let rest at room temperature for 30–45 minutes to absorb seasoning and come closer to room temp.

Preheat grill

Prepare a two-zone medium-high heat on a charcoal or gas grill (direct heat ~450–500°F / 230–260°C, indirect zone lower). For charcoal, bank coals to one side; for gas, leave one or two burners off. Oil the grill grates lightly to prevent sticking.

Sear

Place the picanha fat-side down over direct high heat. Sear for 3–4 minutes until the fat is deeply browned and rendered in spots, then flip and sear the meat side 2–3 minutes to get a good crust. Watch closely to prevent flare-ups; move briefly to indirect if flames are strong.

Cook to temperature

After searing, move the roast to the indirect zone (or lower heat) with the fat cap facing the heat source if you prefer more rendered fat, or fat-up for self-basting. Cover and cook until internal temperature reaches 125–130°F (52–54°C) for medium-rare, about 10–20 more minutes depending on thickness. If you cut into steaks, flip once after searing and finish over indirect heat until desired doneness (approx. 4–8 minutes). Use an instant-read thermometer inserted into the thickest part.

Rest

Remove the picanha from the grill and tent loosely with foil. Let rest 8–12 minutes so juices redistribute. Internal temp will rise a few degrees during resting.

Slice and serve

If you cooked a whole cap, remove twine and slice against the grain into thin slices (about 1/4 inch). If cooked as steaks, serve whole or sliced. Arrange on a platter with fat edges visible for presentation.

While the meat rests, stir the softened garlic butter with chopped parsley. Spoon a little garlic butter over the warm sliced picanha so it melts into the meat. Serve with lime wedges for guests to squeeze over individual portions to brighten the flavor.