Grilled top sirloin cap served with black bean stew (feijoada) and grilled Brazilian cheese, queijo de coalho. Served on a bed of basmati rice and garnish with spring onions. Picanha refers to the cut first made popular in Brazil. In the U.S., it is underutilized and often called top sirloin cap. On a picanha, the fat cap is left to add flavor to the meat while cooking. This cut is popular at Brazilian steakhouses. There, it is typically roasted on a spit and carved tableside. This concept makes the picanha accessible to any restaurant, not just Brazilian steakhouses. It is roasted whole and sliced to order, making it a low-labor menu item on the line. Leftovers could be used next day for a sandwich special.

Beef

Grilled