Picanha (Top Sirloin)


The taste of picanha is that of sirloin. Tender and juicy with a lot of flavor. It holds very little fat inside the meat therefore you must cook it perfectly in order to not make it tough.


The Content

Picanha is a cut of beef that is popular in Brazil and Argentina, known as “rump cap” in the United States. It is an extremely tender and flavorful piece of beef with a large amount of succulent fat on top. Cooking this type of cut sous-vide will result in a perfectly even medium-rare from edge to edge. In this recipe, the chimichurri sauce adds a brightness and lightens up the flavors. (https://www.cookmellow.com/)

For the Chimichurri

4 TBSP Parsley
½ TSP Dried oregano
¼ TSP Chili flakes
½ TSP Salt
4 TBSP Olive Oil
1 TBSP Red Wine Vinegar
1 CLOVE Garlic

Additional information

Weight 1 kg