👥8 people
⏲️1h 15m
🕐15m
🍽️main meal
The most tender cut of sirloin, also referred to as the rump cap, sirloin cap, coulotte steak, or top sirloin cap. This steak is one of the best for direct searing!
Ingredients
- For The Steak:
- 2 lbs picanha
- ¼ cup Meat Church’s Garlic and Herb Seasoning
- For The Chimichurri:
- ½ cup olive oil
- 2 tablespoons white balsamic vinegar
- 2 cloves of garlic
- Salt
- ¼ teaspoon oregano
- ¼ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes, optional
- ½ cup parsley, finely chopped
Method
- Cut the steaks with the grain about 1 1/2 inches wide (about two fingers). A 2 lb picanha should get about 5 thick cut steaks. Place the steaks on a wire rack and season with Meat Church’s Garlic and Herb Seasoning. Allow the steaks to rest with the seasoning for a minimum of 1 hour up to overnight uncovered in the refrigerator.
- To make the chimichurri, put all of the ingredients in a medium sized mixing bowl and mix to combine. Adjust seasoning to your taste. Set aside covered at room temperature until ready to serve.
- Preheat the Egg with cast iron grates direct heat to 500°. Remove the steaks from the refrigerator 30 minutes before cooking. The fat caps on the picanha will cause a lot of smoke, so be prepared. Sear the steaks over direct heat with the vents wide open. To achieve medium rare sear the steaks for approximately 4 minutes per side. Remove from the heat, cover, and allow to rest at least 10 minutes.
- To serve, slice the steaks against the grain, season the steak with salt and spoon chimichurri over the top.
