Picanha on the Santa Maria

[Jim Lampe]

First time I’ve seen Picanha anywhere around here…
So I bought a 3.3lb roast, scored the fat cap and seasoned with a SM rub.

After a ten minute rest, the beef was served with skillet potatoes, asparagus with Hatch chilies



if this will be available all the time in these parts, I will be a repeat customer!
it was EXCELLENT!
Thanks for swingin’ by!!

 

[Rich Dahl]

Amazing Jim, man that looks so good. We never see that around here.
Drooling om my keyboard.

 

[EricV.]

That cook looks outstanding! I can't find it where I live either, however I have tracked it down on the net, link is below:

USDA Prime Beef Picanha

The Picanha, commonly known as "Top Sirloin Cap" or "Coulotte," is perfect for the grill and one of the cuts we are most known for here at Wild Fork! American butchers typically divide this piece into other cuts like the rump, round, and loin, but we believe it is best enjoyed whole. Ask almost...

wildforkfoods.com

 

[BFletcher]

Nice! And a Santa Maria is a fun way to cook.

 

[Jeff Boudman]

That does look good!

 

[Rich G]

One of my favorite cuts (when I can find it), Jim, and you treated it perfectly! I've had decent luck getting this at Restaurant Depot, but only in a large package (6-18 roasts.) Does require some space in the freezer!

Good eats, sir!

R