![\"3](\"https:\/\/poormansgourmetkitchen.com\/wp-content\/uploads\/2022\/10\/Beef-Top-Sirloin-Caps-bag-Picanha.jpg\")
<\/a>Easy Barbecue<\/h2>\n
If you\u2019re not familiar with Picanha, just know that it is the caps of Top Sirloin and that it isn\u2019t an overused muscle so, the meat tends to be super tender when it\u2019s cooked. It\u2019s also fairly inexpensive and the popularity of these cuts are growing because of the amazing results achieved from a simple barbecue or rotisserie. Brazilian restaurants like Rodizio\u2019s and Tucanos have introduced this style of cooking and slapped the staple on this fine cut. <\/p>\n
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<\/a>Preparing Picanha<\/h2>\n
Technically, you can cut up these caps and serve them any way you like. I tend to clean each cut, cutting away the Silver-skin and unwanted fat, and then slice the steak ,with the grain, into for pieces; all being equal in thickness not length. These steaks can then be seasoned and cooked as is or shanked onto shish kebab skewers for a rotisserie or easy flipping on the grill or under a broiler.<\/p>\n
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<\/a><\/a>Grilling Top Sirloin Caps<\/h2>\n
The easiest way to cook these Picanha steaks on the grill is cook on low, with the lid down. I time it, flipping every five minutes for approximately 20 minutes total. It\u2019s not a bad idea to monitor the internal temp with a meat thermometer, if you\u2019re a bit inexperienced, especially if you like to \u201creverse sear\u201d. In this video tutorial, I demonstrate grilling under bad circumstances to show you how to overcome hot spots and flare ups.<\/p>\n
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<\/a>final results<\/h2>\n
Truthfully, these are the WORST looking Picanha steaks I could\u2019ve put on camera but, as you can see down below, the results were tremendous. So, don\u2019t judge a book by it\u2019s cover. These steaks were great and I even made tacos, the next day, with the leftovers.<\/p>\n
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<\/a>More Beef & Steak Recipes<\/h2>\n
Smoked Beef Rib Roast<\/a>, Beef Short Ribs with Gravy<\/a>, Beef Stew with Ditalini<\/a>, Steak Ranchero with Potatoes<\/a>, Grilling Thick Ribeye Steak<\/a>, Ribeye Chicken Fried Steak<\/a>, Spicy Philly Cheesesteak<\/a>, Dry Aging Beef<\/a>, Grilling Tomahawk Ribeye Steak<\/a>, Pan-fried Ribeye Steak<\/a>, Garlic Mushrooms and Onions<\/a>, Smoked Boneless Prime-rib Roast<\/a>, Boneless Ribeye Roast<\/a>, Tri-Tip with Chimichurri<\/a>, Scones: Steak House style Fry Bread<\/a><\/strong>, Beef Chuck Bottom Round Roast Beef<\/a>, Texas-style Beef Brisket<\/a><\/strong>, Barbecue Beef Ribs<\/a>.<\/strong><\/p>\n \n