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Picanha Steak Recipe – Sirloin Picanha cooked hanging on Barrel Cooker
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Sirloin Picanha or “sirloin cap roast” is a delicious cut of beef found on the top of the sirloin. It’s typically served in Brazilian steakhouses where it’s cooked on a rodizio grill and served right off the skewer. Picanha should have a ¼” of fat cap over the meat. This fat renders as it cooks and keeps the meat flavorful and juicy.
For this recipe I’m using 2 picanha roast from Matador Prime Steak –
Cut the roast across the grain and season with a good dose of Kosher Salt. (In Brazilian steakhouses that’s all they use) I also add a layer of my steak rub for extra flavor and texture.
Instead of using a rotisserie, I set up a Pit Barrel Jr. drum smoker with hanging rods to support metal skewers. Double each piece of picanha into a half moon shape with the fat cap on the outside.
Carefully thread each piece onto the metal skewers (2 pieces per skewer). Hang the skewers on the rods of the pit barrel jr and cook until the internal temperature reaches 122-125 degrees (about 25 minutes).
Once the fat starts rendering it can easily flair up, so don’t walk away and keep the lid closed as much as possible to avoid this. If you’re cooking on a regular grill grate just keep the steaks turned on a regular basis for even cooking.
Rest the picanha for 5-10 minutes before serving and carve each steak into thin portions right off the skewer. I serve it with fresh chimichurri sauce on the side.
Chimichurri Sauce
– 1 cup Italian Flat Leaf Parsley finely chopped
– 1 cup Cilantro finely chopped
– 4 cloves Garlic minced
– 1 Tablespoon Lemon Zest
– 2 Tablespoon Lemon Juice
– ¼ cup Red Wine Vinegar
– ½ cup Olive Oil
– Salt & Pepper
Combine ingredients and store in a covered container until ready to serve.
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Ok guga will not be happy bcoz u cut it against the grain
This was HANDS. DOWN. the BEST meat I have ever had in my entire life!! Thank you Malcolm! My husband cooks your stuff all the time.
What a guy
I like this guys style…most of the guys that do videos like these are flakes!!
Good job!
Great picanha smoke Brother Reed! Awesome job!!!🤠
Damn, three years old, still full of taste!
i thought you cut those with the grain for the skewer aspect of it all…then sliced thin.
I am about to cook my first picanha prime this week on rotisserie.
@guga and malcolm, clarify please!
Whete can I get those skewers with the holes and hooks?
Damn Malcolm…I shouldn't be watching ur videos late at night and hungry
The matador site cant be reached….
Awesome video my brother awesome video
if u disliked this video ur prolly vegan lol
WHATS MAKE REALLY DIFFERENT OFF FLAVOR ON PICANHA IS THE FAT THATS WHY SO SPECIAL
Man I need to stop watching these when I'm starving.
Ribeyes have always been my favorite until I tried Picanha. Now, I just cook picanha on skewers or as steaks. Nothing is better.
Great , but to much blood
1.4 billion subscribers by 2022
Fat is flavor my friend 🤷♂️🤣
That's not juice, it is blood!!!
What kind of gloves do i always see these bbq guys wearing
Man that looked good!
😋👍👍👌👌💃🏻
I’ll be cooking mine this weekend
Man, I HAVE to stop watching bbq videos AFTER all the stores have closed! Awesome video!
While cutting it looks saliva wants to come out of his mouth 🤣🤣🤣
The king of cook
Picanha really is the best tasting cut. And you can get it very tender too. I’ve even marinated it with good results.
I have watch a lot of tour videos, and this is the first time I see you really exited about A steak. They are a lot of Brazilian stores in Jacksonville FL, and this cut goes for around $6 a pound… it is freaking delicious. Is my favorite cut along with “entraña”( outside skirt) a very popular cut for Colombians.
Did this today on my barrel smoker, in Mexico….. MAN!!!!!! THANK YOU
Malcolm calls that little straggler a “pit master snack”. Awesome.
Best looking picanha I've seen. I think the high heat goes a long way towards getting a really colourful and flavourful end product.
Great simple to follow video for someone like myself (a non pro) to follow. Straight to the point and didnt skip the basics that pros assume everyone already knows
Can it be cook on a wood pellet grill?
You need a sharp knife
Man you are good, thank you!!
I have a Pit Barrel Cooker. I bought it as a starter drum after discovering Malcolm. I've made some incredible things in there. Would love to give this a try.
This dude breaths and talks like his one breath away from a heart attack, but still love his motivation and videos tho👌
I love this channel and many other cooking channels . Also this steak looks amazing cooked perfect. But one thing that annoys me about taste tests in the cook will love it before he even has a chance to taste it. I dont know about you all but it takes a sec or 2 for me to fully chew and taste something. Maybe that is just me.
Are you saying seenu? What is that exactly
I hate to be a critic but brother, you hung the hooks backwards. The smaller end goes over the bar. I am going to cook mine the same way.
Stater Bros markets in SoCal will give u this cut of beef on request. Most other markets I tried, wouldn’t do it.
Its not sirlion its rump
I’m HUNGRY Now 👍
Hello Malcolm, do you think I could pulled this recipe.on a kettle? Love your videos and I have learn so many good tricks and recipe from you already. Keep sharing you gift with us.
Thanks for all your hard work making these videos!
You can get this at most grocery store that does custom cut like Publix. It’s call a sirloin cap. One of the beat steak cut.
The Picanha is BY FAR my favorite at Brazilian steak houses. By FAR.