Whole Picanha

Delicious Brazilian sirloin cap cooked to medium rare perfection. The perfect break down of proteins and tenderness.

Author

Elle Baddour

Prep Time: 10:00

Recipe Time: 08:00

Temperature : 130.1F / 54.5C

Ingredients

• Whole picanha (sirloin cap)
• 1 TBS olive oil
• 1 TBS Course Sea Salt
• 2tsp Cracked pepper

Directions

1. Trim sinew and some thick fat
2. Rub with olive oil
3. Pat firmly with salt and pepper
4. Vacuum seal- double seal and double bag

Finishing Steps

1. Seal fat side down on hot plate, then turn and seal bottom side.
2. Then place fat side down on a hot grill until flaming- leave for 30 seconds
3. Turn and repeat the step on the job- fat side.
4. Remove from grill and rest for 10 minutes.
5. Carve and enjoy.