Picanha or Sirloin Cap is very popular in my home. The Brazilian Steakhouse classic gets a twist with my Rocket Chimichurri, or arugula as it’s more commonly known in the US. I source my American Wagyu Picanha from Snake River Farms. The distinctive beefy flavor requires a simple seasoning of salt and pepper for amazing results. I reverse-sear mine on my Traeger Grill for amazing results and a perfectly rendered fat cap.
Reverse Seared Picanha with Rocket Chimichurri
Equipment
- metal grilling skewers
Ingredients
Reverse Seared Picanha
- 1 each SRF American Wagyu Picanha
- 2 tsp flaky sea salt
- 1/2 tsp ground pepper
Rocket Chimichurri
- 1 cup rocket arugula, chopped fine
- 1 cup Italian parsley chopped fine
- 1 Tbsp shallot sliced thin
- 1 each garlic glove sliced thin
- 1 each lemon zest and juice
- 2 Tbsp white wine vinegar
- 1/3 cup olive oil
- 1/2-1 tsp fermented Calabrian chili peppers as desired
- 1 tsp honey
- 1 pinch of salt
- 1 pinch of pepper
Instructions
Reverse Seared Picanha
- Preheat your grill or smoker to 225F.
- Trim any excess silver skin on the meat side of the picanha, leaving the fat cap untouched.
- Cut into steaks 1 1/2″ thick, and season with salt and pepper as desired.
- Curl up the steaks into a C shape with the fat cap facing out, and carefully place on metal skewers.
- Smoke at 225F until the internal temperature of the beef is around 110F.
- Remove the skewers from the grill while you increase the temperature for searing.
- Raise the heat to 425F or high heat and sear until the beef reaches desired internal temperature.
- 128F is my target for a fantastic medium rare, and nicely rendered fat cap, the beef will continue to cook and rise a few degrees as it rests.
- Let the beef rest for 5-10 minutes before slicing.
Rocket Chimichurri
- Mix all ingredients together in a bowl or jar and refrigerate until ready to use.
