Grilled Sirloin Cap Roast (Picaña)

Picaña de Res a las Brasas

Salt encrusted sirloin cap roast grilled directly on hot coals. Sometimes the simplest dish is the best. If you love carne asada, you’ll love this dish too.

Sliced Grilled Sirloin Cap Roast with Baked Potato

To cook, you wrap a sirloin cap roast, called picaña in Mexico, with salt soaked kitchen towels and grill it directly on hot coals. It’s real campfire cooking.

The result is a tender, smoky, slightly salty, beefy flavored piece of meat that needs nothing else but a simple charcoal-grilled baked potato on the side. Wash it down with an ice-cold Mexican beer for a perfect meal.

Mexican Sirloin Roast (Picana) with Baked Potato

The sirloin cap is a cut that comes from just under the beef tenderloin. In Brazil, it’s called picanha and one of the most popular cuts used to make Brazilian BBQ.

Ask for it at the butcher counter and be sure to buy it with the fat on which ensures the meat remains juicy, tender, and full of flavor.

Light the Charcoal First

Before preparing the meat you need to start the fire to get the coals just right.

Lighting Charcoal Briquets

Once the flames have died down and the charcoal briquets are turning white they are ready to cook the meat. Spread them out to make a bed on which to place the meat.

Glowing Charcoal Briquets

Prepping the Sirloin Cap

After you have lit the charcoal and it’s getting to just the right point start prepping the meat.

Gather your ingredients:

  • 4 lb. sirloin cap roast with fat
  • 1 cup sea salt
  • 1 bottle dark beer (Dark beer adds more flavor.)
  • 3 or 4 sprigs fresh rosemary
  • 2 cotton kitchen towels that you don’t mind parting with. They get bunt up during cooking
  • Kitchen twine 
Ingredients to Prepare Grilled Sirloin Cap Roast

On a baking pan, spread out one of the kitchen towels and pour 1/2 of the bottle of beer in the middle of the towel.

Soaking Kitchen Towel with Beer

Sprinkle half of the salt evenly over the towel. A thin paste will start to form.

Kitchen Towel with Beer Salt Paste

Place the sirloin cap in the middle of the towel.

Sirloin Cap on Salt Encrusted Towel

Top the meat with the rosemary sprigs.

Uncooked Sirloin Cap with Rosemary

On the second kitchen, towel pour the remaining half bottle of beer and salt. Cover the meat with the towel.

Sirloin Cap Covered with Salt Encrusted Kitchen Towels

Wrap the meat tightly with the kitchen towels the tie firmly.

Sirloin Cap Wrapped and Tied in Kitchen Towels

Place the wrapped meat directly on the hot coals and cook for 20 minutes.

Wrapped Sirloin Cap on Hot Coals

After 20 minutes, turn the meat over and cook for another 20 minutes.

Charred Sirloin Cap Roast on Hot Coals

Remove the meat from the coals and let it rest for 10 minutes before unwrapping. Unwrapping the meat is very showy.

Unwrapping Whole Charcoal Grilled Sirloin Cap

Serving 

Cut the meat in 1/2″ slices.

Sliced Sirloin Cap Roast on Cutting Board

Serve 2 or 3 slices with a charcoal-grilled baked potato topped with butter and shredded asadero cheese. Try it the next time you have friends and family over.

They’ll love the flavor and they’ll love watching it be prepared. Cutting the meat out of the burnt towels is a unique presentation.

Grilled Sirloin Cap (Picaña de Res) Served with Baked Potato

Mexico has so many great beef dishes. This is one to add to your recipe book.

Mexican Grilled Beef on Platter

You can make tacos with the meat too. Just grill up some corn tortillas and top with a great salsa like this fresh tomatillo salsa verde.

Provecho!

Sliced Grilled Sirloin Cap Roast with Baked Potato
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5 from 4 votes

Sirloin Cap Roast

Sirloin cap roast recipe prepared by wrapping the meat with beer soaked, salt encrusted kitchen towels and then slow cooking directly on hot charcoal. Simple campfire cooking with great presentation.
Course Dinner
Cuisine Mexican
Keyword beef, grilled, roast, sirloin
Prep Time 10 minutes
Cook Time 40 minutes
Servings 8
Calories 325kcal
Author Douglas Cullen

Ingredients

  • 4 lbs sirloin cap roast
  • 1 cup sea salt
  • 1 bottle dark beer
  • 4 sprigs fresh rosemary or 1 tbsp. dried
  • 2 cotton kitchen towels
  • 10 feet kitchen twine

Instructions

Prepping the Charcoal

  • Before preparing the meat you need to start the fire to get the coals just right.
  • Once the flames have died down and the charcoal briquets are turning white they are ready to cook the meat. Spread them out to make a bed on which to place the meat.

Prepping the Meat

  • On a baking pan, spread out one of the kitchen towel and pour 1/2 of the bottle of beer in the middle of the towel.
  • Sprinkle half of the salt evenly over the towel. A thin paste will start to form.
  • Place the sirloin cap in the middle of the towel and top with the rosemary sprigs.
  • On the second kitchen, towel pour the remaining half bottle of beer and salt. Cover the meat.
  • Wrap the meat tightly with the kitchen towels the tie firmly.

Cooking the Meat

  • Place the wrapped meat directly on the hot coals and cook for 20 minutes.
  • After 20 minutes, turn the meat over and cook for another 20 minutes.
  • Remove the meat from the coals and let it rest for 10 minutes before unwrapping.

Serving

  • Cut the meat in 1/2" slices.
  • Serve with a charcoal grilled baked potato.

Notes

Kitchen Towels
  • The kitchen towels are no longer useable after cooking. Don’t use your favorite ones.
Buying the Meat
  • Buy the sirloin cap with the fat on which ensures the meat remains juicy, tender, and full of flavor.
Other Names for Sirloin Cap
  • Coulotte Roast
  • Top Sirloin Cap
  • Rump Cap
  • Picaña de Res (Mexico)
  • Picanha (Brazil)

Nutrition

Calories: 325kcal | Carbohydrates: 2g | Protein: 50g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 138mg | Sodium: 14278mg | Potassium: 787mg | Calcium: 74mg | Iron: 3.8mg

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