Have you tried beef picanha cut? If not, you need to add this one to your list!
If you are after something a little bit different this dish is perfect for entertaining or a special dinner. And, I guarantee that you will love it.
This is a super quick roast of really tasty and tender meat, that needs very little preparation.
My advice? Get a piece of this beef and get a knife and fork ready for heaven on a plate!
This is one of the most popular cuts in Brazil and, although you won't find this in the local supermarket, most butchers or online butchers will be able to provide it.
This cut is the top part of the rump, also known as rump cap, sirloin cap, or culotte in French.
It's typically a small piece of about a kilogramme in weight, because the idea is to only use the part that is underused as a muscle. This means that it is meltingly tender and really juicy, thanks to the thick layer of fat on the top.
Picanha meat is in a crescent shape and can be roasted whole and cut into steaks or slices after cooking. It's often cut into thin steaks and cooked on skewers too.
If you love to entertain this recipe for rump cap or sirloin cap is great as a hot roast dinner with potatoes and vegetables, or more casually served warm with the chimichurri sauce and a selection of salads. Either way, you won't be slaving in a hot kitchen because when cooking picanha the cooking time is much shorter than for traditional roasts.
I do prefer my beef to be medium rare, but I know that some people prefer their meat more cooked through. I've included instructions to cook the beef to your liking.
I love the fact that different countries have different ways of butchering meat. Of course, I have a pretty good knowledge of UK cuts, but all of that went out of the window when I moved to France.
I soon realised that many cuts were different and included bavette and onglet, which really had to be tried to be appreciated, even if the equivalent to brisket was nowhere to be seen. Now I get quite excited when I find a new cut that I've never heard of!
❤️ Why you will love this dish
- Very little preparation.
- Cooks in an hour.
- Meltingly tender picanha meat.
- Great for entertaining.
- Perfect for casual dining or a full roast.
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- Beef - beef picanha joint. Typically it will weigh around 1kg or 2 lbs. If it weighs a lot more than this it won't be as tender as some of the working muscle will be attached..
- Seasoning - I prefer to keep this really simple with just salt and freshly ground black pepper.
- Onion - this acts as a trivet to raise the meat away from the roasting dish and is delicious served with the beef or used to make a gravy if you are having a traditional roast.
- For the chimichurri sauce - you will need fresh flat leaf parsley, garlic, fresh oregano, extra virgin olive oil and chilli flakes
The printable recipe card with full ingredient quantities and instructions can be found at the bottom of the article.
- deep roasting dish
- sharp knife
- chopping board
- frying pan or skillet
💭 Top Tip
- Remove the joint from the fridge at least 30 minutes before you want to cook it so that the oven can get to work straightaway.
Preheat the oven to 220 C / 425 F / 200 FAN / Gas 7.
Remove any excess moisture by patting the joint all over with kitchen paper.
Score the fat on the joint in a criss cross pattern. This will encourage the fat to render down further in the oven.
Place the meat, fat side down in a large frying pan or skillet and cook over a medium heat for about 5 minutes, until all the fat has a golden colour.
Turn the meat over and sear the bottom and sides for a few minutes.
⏲️ Cooking Time
Peel and slice a large onion into rings about 1cm in width.
Lay the slices on a heavy based roasting tin and place the joint of meat on top. Season with salt and pepper.
Cook at 220 C / 425 F / 200 FAN / Gas 7, for 20 minutes then reduce to 190 C / 375 F / 170 FAN / Gas 5 for 15 minutes per pound or 500g.
For this weight this equates to about 30 minutes. Check at 25 minutes that it is around 55 C/130 F internal temperature for medium rare.
If you prefer the meat to be rare aim for 50 C/120 F, 60 C/140 F for medium and 65 C/150 F for well done.
While the meat is cooking make the chimichurri sauce.
It's really simple. Chop the parsley, including the stalks and crush or mince the garlic. Strip the leaves from the oregano stems and chop.
Combine all of the ingredients together to make the chimichurri sauce.
When the meat is cooked to your liking place it on a carving tray and cover loosely with foil.
Allow it to rest for 15 minutes before carving into thick slices.
🥗 Side Dishes
Serve the rump cap or sirloin cap with some of these side dishes.
- Confit Potatoes
- French Potatoes Rissolé
- Cavolo Nero Kale
- Honey Roasted Carrots and Parsnips
- Easy Roast Potatoes
- Honey Roasted Swede
- Roast Savoy Cabbage
- Green Beans with Almonds
- Chateau Potatoes
- Crispy Smashed Potatoes
- Potatoes Aligot - Cheesy Mashed Potatoes
- Scalloped Potatoes Pavé
As a change from the chimichurri sauce, try one of these sauces that are great with beef.
- Onion Sauce
- Dijon Mustard Sauce
- Béarnaise Mayonnaise
- Sauce Forestière
- Mushroom, Shallot and Brandy Sauce
- Refrigerator - cool, cover and use within 3 days.
- Freezer - pack in airtight bags or containers and freeze for up to 2 months. Defrost overnight in the refrigerator.
- Reheat - heat in a frying pan with a little oil or wrap in foil and place in the oven at 180 C / 350 F / 160 FAN / Gas 4.
🍱 Prepare in Advance
- There is very little preparation for cooking picanha but you could sear the meat in advance and then place in the fridge until you are ready to cook.
- Remember to take the meat out of the refrigerator 30 minutes before cooking to bring to room temperature.
Serve the beef picanha cut with the chimichurri sauce on the side and a pile of roasted onions.
More roast dishes to try
Beef Picanha Cut , Rump Cap or Sirloin Cap
- deep roasting dish
- sharp knife
- chopping board
- Frying pan or skillet
- 1 kg picanha of beef
- 1 onion
- 1 teaspoon sea salt
- ½ teaspoon black pepper
For the chimichurri sauce
- 50 g parsley fresh, chopped
- 3 cloves garlic
- 1 tablespoon oregano fresh, chopped
- 100 ml extra virgin olive oil
- 2 tablespoon red wine vinegar
- 1 teaspoon sea salt
- ½ teaspoon pepper
- ½ teaspoon chilli flakes
- 3 tablespoon lemon juice
- Preheat the oven to 220C/475F/200FAN/Gas9.
- Remove any excess moisture by patting the joint all over with kitchen paper then score the fat on the joint in a criss cross pattern.
- Place the meat, fat side down in a large frying pan or skillet and cook over a medium heat for about 5 minutes until all the fat has a golden colour.
- Turn the meat over and sear the bottom and sides for a few minutes.
- Peel and slice a large onion into rings about 1cm in width and lay the slices on a heavy based roasting tin with the meat on top. Season with salt and pepper.
- Cook at 220C/475F/200FAN/Gas9 for 20 minutes then reduce to 190C/375F/170FAN/Gas5 for 15 minutes per pound or 500g. For this weight, this equates to about 30 minutes. Check at 25 minutes that it is around 55C internal temperature for medium rare.
- Chop the parsley, including the stalks. and crush or mince the garlic. Strip the leaves from the oregano stems and chop.
- Combine all of the ingredients together to make the chimichurri sauce.
- Allow the meat to rest for 15 minutes before carving into thick slices.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
More beef, lamb and venison dishes
🍲 Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
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