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Roast Picanha Steak with Aji Verde Sauce
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Roast Picanha Steak with Aji Verde Sauce

Course: EntréeCuisine: Butchery, Steak
Servings

4

servings
Prep time

20

minutes
Cooking time

40

minutes

Picanha (top sirloin cap or rump cap) is an absolutely delicious cut of meat that you may not be as familiar with preparing. It is the steak that is shown on the big Churrasco swords at Brazilian steakhouses with a fat cap on one side. A very easy way to cook one is much like you would cook a duck breast! This steak goes great with a chimichurri sauce, which we make and sell fresh here at Littleton’s. Another option is a homemade Peruvian Aji Verde sauce, which tastes amazing on virtually everything, steak, chicken, veggies, sandwiches, etc. 

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Ingredients

  • Steak

  • 8 oz. Beef Picanha per person

  • Salt and freshly ground pepper, to taste but don’t be shy

  • Aji Verde Sauce

  • 1 bunch Cilantro, leaves and small stems

  • 2 cloves garlic, smashed and peeled

  • 1 jalapeño seeds and membranes removed but reserved, large chunks

  • 2 T. fresh lime juice

  • .5 c. mayo

  • .25 c. Olive Oil

  • 1 oz grated parmesan

  • .25 t. salt +more to taste

Directions

  • Steak
  • Preheat oven to 400°.
  • Trim the fat cap on the picanha if needed to leave about ½" or so (you can render this extra fat later if you want to use it for other cooking).
  • Score the fat by making several parallel cuts at a ¾” spacing, and again make several cuts at a right angle to those cuts so that you make a grid pattern. There is a layer of sinew below the fat, if you cut through that a bit it’s great. Just don’t cut into the meat.
  • Heat an iron skillet on medium so the fat will render out low and slow.
  • Season the steak generously with salt and pepper.
  • Place in pan fat side down and wait patiently while the fat renders out and it gets golden brown, 10 minutes or more.
  • The meat may curl a bit so you will need to move it around in the pan with a pair of tongs to get all the fat browned and rendered.
  • Turn the steak over and pop it in the oven. Roast until it reaches the internal temp of 125°-130° for medium rare.
  • Remove the steak from the pan and let it rest on your cutting board for at least 15-20 minutes. This is an important step! It allows the muscle fibers to relax and reabsorb their natural juices. Slice against the grain and serve.
  • Aji Verde Sauce
  • In a food processor or blender, combine all ingredients.
  • Blend until the cilantro is in tiny specks and the sauce is beautifully green.
  • Taste and adjust seasoning.
  • Add some jalapeno seeds and membrane if you want it more spicy, add lime juice if you like more zip.
  • This keeps well in the refrigerator for a week.
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