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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.
Total: 45 mins
Prep: 15 mins
Cook: 30 mins
Yield: 4 - 6 servings
3 to 4 pounds beef (top sirloin cap)
1 1/2 tablespoons Kosher salt (divided)
Freshly ground black pepper (to taste)
Steps to Make It
Not all Grills heat the same, I’m curious what temperature the picanha cooks at. thanks
Yes, this is the right way of cooking picanha steak. But I do it in a different way. Preheat the grill to max then lay the steak on the grill for 7 min the turn to the other side for 5 min and each edge for one min.
Very well written set of cooking instructions, looking forward to trying it out. Thanks.