Sirloin Cap Recipe

Cooking Instructions

1. 1

   Prepare the Meat

   Start by trimming any excess fat from the picanha, leaving a thin layer for flavor. Cut the meat into thick steaks, about 2-3 inches thick, ensuring you cut against the grain.

2. 2

   Season the Steaks

   In a bowl, mix the coarse sea salt, black pepper, and garlic powder. Rub this seasoning generously over all sides of the steaks. Let the seasoned steaks rest at room temperature for about 30 minutes to allow the flavors to penetrate.

3. 3

   Preheat the Grill

   Prepare your grill for high heat. If using a charcoal grill, ensure the coals are hot and covered with white ash. For a gas grill, preheat on high for at least 10-15 minutes.

4. 4

   Grill the Steaks

   Drizzle olive oil over the steaks and place them on the hot grill. Grill each steak for about 4-5 minutes on each side for medium-rare, adjusting the time if you prefer a different level of doneness.

5. 5

   Rest and Serve

   Once cooked to your liking, remove the steaks from the grill and let them rest for 5-10 minutes. Slice the picanha against the grain and serve with your favorite side dishes.