Seared and Roasted Top Sirloin Cap – Picanha

Top Sirloin Cap, also known as Picanha or Culotte steak. This is cut from the very best part of the sirloin is lean and flavorful . The cap is from an outer layer of fat.

Top Sirloin Cap, pan seared and oven roasted

It can be cooked on the grill, cut into kebabs, oven roasted. I chose to pan sear it on all sides to caramelize and seal the juices. Then roasted it at 400 F for an additional 20 minutes.

Before cooking. I like to take it out of the fridge and let it come to room temperature. Rinse and dry it. Simple ingredients help to bring out the flavor of the meat.


1 top sirloin cap

1 tsp coarse sea salt

1 tsp fresh cracked black pepper

1 tsp mustard powder

dry oregano

1 lime

1 tbsp olive oil

2 tbsp butter


Mix the salt, pepper and mustard powder in a small bowl. Rub the top sirloin on all sides with this.

Turn the heat on high and heat your pan. Drizzle a little olive oil. Sear it on all side. I start fat side down to really crisp up the outer layer. 2-3 minutes on each side.

Meanwhile set the oven to 400 F.

If your frying pan is oven safe, you can use that. If not take an oven safe pan with a little olive oil and two pats of butter. You will place the sirloin cap fat side up on top of the butter. The fat on top will baste the meat as it roasts. The butter will keep the other side moist.

Roast 15-20 minutes, depending on how done you like your steaks.

Remove from oven and allow to rest 15 minutes before slicing against the grain.

Garnish with dry oregano & fresh lime juice. Add more salt & pepper to taste.

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