Sous Vide Top Sirloin Cap (Picanha)
Sous vide top sirloin cap, also known as rump cap, rump cover, coulotte steak or picanha is easy to make, super tender and full of incredible natural flavor. This wonderfully marbled cut of beef is both economical and sure to impress your dinner guests.
Servings: 6
Calories: 199kcal
Ingredients
- 2 pound Top sirloin cap roast (picanha) 1.5-3 pound range
- 2 teaspoons coarse kosher salt
- 1 teaspoon avocado oil (or other high smoke point oil) for searing
Instructions
- Take the roast out of the refrigerator and let it come to room temperature for 30-60 minutes.
- Fill a large container or pot with water and set your sous vide immersion circulator to 131 degrees.
- With a sharp paring knife, score the fat cap on the roast in a cross hatch pattern. Season all sides of the roast with kosher salt.
- Place whole roast in a heavy duty freezer bag or vacuum seal bag and remove all of the air using a vacuum sealer or the water displacement method.
- Make sure the bag is sealed and fully immerse in water bath heated to temperature. Clip the top of the bag to the side of the container.
- Cover water bath with lid or plastic wrap and cook for 4 hours.
- Remove roast from water bath and plastic bag and pat dry with paper towels.
- Heat a cast iron skillet over medium-high heat until very hot and add avocado oil. When it shimmers, use tongs to carefully place the roast fat cap side down and sear for 2-3 minutes. Flip the roast and sear for another 2-3 minutes.
- Slice against the grain and serve.
Notes
Check the roast periodically throughout cooking process to make sure it's not floating. If it begins to float in the water bath, use a pair of locking tongs over the side of the container to hold it submerged in place.
Nutrition
Serving: -7g | Calories: 199kcal | Protein: 34g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 89mg | Sodium: 860mg | Potassium: 540mg | Calcium: 34mg | Iron: 2mg