Traditionally called Picanha in Brazil and other Latin American countries, this prized cut of meat holds amble amounts of flavor & has a texture similar to sirloin. In the United States, it is little known, but referred to as the rump cover, rump cap, or culotte.
The Picanha is an incredible cut of meat from the back end of the beef. It sits on top of the round near the back legs and is often neglected by lazy butchers. This hard working muscle develops great flavor, but you want to make sure not to cook it too much.
1 1/2 tablespoons Kosher salt (divided)
Freshly ground black pepper (to taste)
- If the steak has been refrigerated, bring it out 1 hour before you preheat the grill.
- Lay the top sirloin cap flat on a cutting board or another work surface. Using a small sharp knife, cut the fat layer, without cutting to the meat, in a cross-hatch pattern, like you would do for a ham.
- Massage 1 tablespoon of the kosher salt into crevices of the cross-hatched fat layer of the steak.
- Season with freshly ground black pepper.
- If you want to skewer the steak, cut the steak lengthwise into three or four equal pieces (2 - 3 inches thick) .
- Roll each steak piece like a jelly-roll and using a metal skewer, secure the steak, so it holds together rolled up.
- Sprinkle the remaining salt over the meat side of the steak.
- Preheat the grill to high.
- Lay the skewered Picanha on the grill and turn off all heat except for the one burner furthest away from the steaks.
- You'll want to cook the steaks—with the grill cover closed—for 20 to 25 minutes, turning them every 5 to 7 minutes to ensure even cooking.
- When the internal temperature reaches 128 F to 130 F for medium-rare on an instant read meat thermometer, take the Picanha off the grill.
- Let the steaks rest for at least 5 minutes, then remove from the skewers and slice against the grain and serve.