Sirloin Cap (Picanha)

#simple #delicious

Author

Alberto Dolci

#caffeinebasedformoflife

Prep Time: 02:30

Recipe Time: 02:30

Temperature : 127.4F / 53C

Ingredients

• Sirloin cap (Picanha)
• Sea salt (fine)

Directions

1. Cut 2 inches (5cm) thick steaks from a Sirloin cap
2. Brine adding one tea spoon of fine sea salt every 400 grams of meat. Leave in the fridge for 24 hours.
3. Take it off the fridge and let it rest for one hour at ambient temperature.
4. Vacuum bag each steak singularly or all togheter.
5. Cook with the ANOVA cooker for 2.5 hours at 53 C degrees.

Finishing Steps

1. Finish cooking by grilling at high temperature. 20 seconds each side of the steak. Serve to family and friends!
2. Cimichurri Sauce Ingredients 1 shallot, finely chopped 1 Fresno chile or red jalapeño, finely chopped 3–4 garlic cloves, thinly sliced or finely chopped ½ cup red wine vinegar 1 tsp. kosher salt, plus more ½ cup finely chopped cilantro ¼ cup finely chopped flat-leaf parsley 2 Tbsp. finely chopped oregano ¾ cup extra-virgin olive oil