Entree: Brazil – Parana – Picanha na Chapa (Hot griddled top sirloin cap steak, sliced and served simply)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 13 min

Additional 10 min

Total 38 min

Ingredients

- 2 lb (900 g) picanha roast (top sirloin cap), trimmed but with fat cap intact
- 1 tbsp (15 ml) coarse kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil or neutral oil
- 2 tbsp (30 g) unsalted butter
- 3 cloves garlic, smashed
- 1 lemon, cut into wedges
- 1/2 cup (120 ml) chimichurri sauce (optional; see ingredients below)
- For chimichurri (optional):
  - 1/2 cup (20 g) flat-leaf parsley, finely chopped
  - 2 tbsp (30 ml) red wine vinegar
  - 2 tbsp (30 ml) olive oil
  - 1 clove garlic, minced
  - 1/2 tsp (1 g) dried oregano
  - Pinch of red pepper flakes
  - Salt and pepper to taste

Instructions

1. Remove the picanha from the refrigerator 30–45 minutes before cooking and pat dry. Score the fat cap in a shallow diamond pattern without cutting into the meat. Season all over with coarse salt and pepper.
2. Preheat a heavy cast-iron griddle or large skillet over high heat until smoking hot. Lightly coat the cooking surface with oil.
3. If cooking whole: place the picanha fat-side down first to render fat and create a deep crust, 4–6 minutes until well browned. Flip and sear the meat on the other side 3–4 minutes. Reduce heat to medium-high, add butter and smashed garlic to the pan, tilt skillet and spoon hot butter over the top for 1–2 minutes until internal temp reaches about 125–130°F (52–54°C) for medium-rare. If cooking steaks: cut the roast into 1–1¼ inch (2.5–3 cm) steaks before searing 2–3 minutes per side plus butter-basting.
4. Transfer the picanha to a cutting board and rest 8–10 minutes. While resting, whisk chimichurri ingredients together if using.
5. Slice the picanha against the grain into thin strips, serve immediately with lemon wedges and chimichurri on the side. Spoon any pan juices over the sliced meat.