Recipe & Photo by Russ Crandall | The Domestic Man
This is one of those recipes with options. Options are good when you’re cooking because sometimes what you thought you had in the freezer isn’t what you actually have. In this case, you can use the whole Roast (Beef Ball Cap Sirloin Roast), Large Top Sirloins, or Coulotte Steaks. It may depend on how many you’re feeding. If it’s just you or two, then maybe the Coulotte Steak would make sense. If you have a hungry crowd, you might consider the Roast or Large Top Sirloins. Either way, this recipe is sure to please. Enjoy!
“Most of the time, I really appreciate a well-marinated chunk of meat. Or something that’s been swimming in a fragrant sauce for a while. But every once in I while I like to bring dishes back to their basics – and this week’s recipe fits the bill nicely. Picanha (pronounced “Pee-cone-ya”) is about as simple as it can get: skewered rump cap roasted over an open fire, flavored with only sea salt. It’s a staple dish of Brazilian barbecue (churrasco) and one of the more prominent dishes from the region.
Photo courtesy of Russ Crandall | The Domestic Man
Choose Your Cuts
A rump cap is hard to find in many American butcher shops, as it’s often incorporated into the cut we call rump roast. If you’re lucky enough to find it in North America, the rump cap is usually identified by a thick layer of fat on one side which flavors the meat as it grills. As an alternative, we used a couple top sirloins from US Wellness Meats, which had a nice layer of fat on one side, mimicking the rump cap perfectly.” ~ Russ Crandall
Serves: six
US Wellness Shopping List: Top Sirloins (Ball Cap Roast or Coulotte Steaks), Sausage
Ingredients:
- 2 top sirloins (~1.5 lbs each) or one rump cap (~3 lbs)…or coulotte steaks for fewer servings.
- 2 tbsp extra coarse sea salt (or rock salt)
- sausages for grilling
Photo courtesy of Russ Crandall | The Domestic Man
Instructions:
- Sausages might seem out of place with this recipe, but from what I can tell they’re an essential part of churrasco – they are used to season the grill before adding the Picanha. Since I’ll accept just about any excuse to grill sausages, I don’t have a problem with this theory at all.
- When it comes to choosing salt, look for the chunkiest salt you can find. The larger the salt, the more easily you can make a salty crust on the meat without making the beef’s flavor overly salty.
- I decided to have a little fun with this recipe so I actually grilled my Picanha over an open fire using my fire pit and a combination of firewood and hardwood charcoal. But the dish can be easily made with a plain charcoal grill or a gas grill on high heat. Either way, prep your grill and get it hot.
- Let the top sirloin sit at room temperature for twenty minutes, then slice diagonally into four thick, long chunks. Try to get one big piece of fat in each of the sliced chunks, to maximize flavor. Curl the chunks and skewer with some sturdy metal skewers (although you can also simply grill them like steaks if you don’t have skewers). Season generously with the sea salt on each side.
- The rest is pretty easy – once the grill is hot, place the sausages on the grill directly over the fire for a couple minutes to sear them, then move them to the edge of the grill to continue cooking. Your cook time for the sausages will depend on whether you’re using fully-cooked sausages like us, or raw sausages. Either way it should take between 10-15 mins to cook them.
- Once you’ve moved the sausages to the outside of the grill, let’s have the star of the show make an appearance. Place the Picanha directly over the hot part of the fire and roast for about four minutes per side. It’ll likely flare up a bit, which is fine since we’re looking for a nice salty crust on each side of the meat. Cook to your liking (test for doneness with your finger), remove from the heat, and slice to serve.
Meet The Chef
A big US Wellness thank you goes out to Russ Crandall, The Domestic Man. At his blog, you’ll find gluten-free and Paleo-friendly recipes. His recipes focus on classic, traditional, and international dishes from a historical, linguistic, and cultural perspective.
Check out his cookbooks! Russ released his debut cookbook, The Ancestral Table: Paleo Recipes for a Traditional Lifestyle, in February 2014, and his second cookbook, The New York Times-bestselling Paleo Takeout: Restaurant Favorites without the Junk, in June 2015. His most recent cookbook was released May 1, 2019, The Heritage Cookbook.
