Recipe of the Week: Reverse-Seared Top Sirloin Cap

Top Sirloin Cap, also called picanha (or coulotte if the fat is removed), is a muscle that sits on the main body of the top sirloin. Its triangular shape is covered with a layer of fat which renders when the steak cooks, ensuring a juicy outcome.

Reverse searing is a method of cooking where you start a cut of meat at a very low temperature in your oven to achieve the intended internal temperature, before searing the meat on a high heat to brown the exterior. The result is a consistently cooked cut, and takes some of the guess work out of cooking a large steak like this top sirloin cap. The following recipe, adapted from Cooking Meat, explains how to do this, and pairs the steak with a bright chimichurri sauce.

Serves 4



3                            garlic cloves, sliced in half
6                            thyme sprigs, cut in half
Salt and pepper
3 Tbsp                  red wine vinegar
3 Tbsp                  olive oil
1                            sirloin cap, 2 to 2.5 lbs, fat cap left on, silverskin removed

Chimichurri Sauce

2 cups                  cilantro, leaves picked and washed
1 tsp                     granulated sugar
3 Tbsp                  olive oil
2 Tbsp                  lime juice
1 Tbsp                  red wine vinegar
½                           red onion, finely diced
2                            garlic cloves, minced
1 tsp                     grated lime zest
Salt and pepper


  1. Place the garlic, thyme, vinegar, oil, and a pinch of salt in a small bowl and mix together.
  2. Using the point of a sharp knife, score the fat side of the sirloin cap in a crosshatch pattern. Place the steak in a baking dish, and season both sides liberally with salt and pepper. Rub the marinade all over the steak, and refrigerate, uncovered and fat cap facing up, for at least 4 hours.
  3. An hour and a half before you want to eat, preheat the oven to 275°F. Take the steak out of the fridge and bring to room temperature. Place the steak in the oven and cook until an internal thermometer inserted into the middle of the steak reads the desired temperature. Take the steak out of the oven and set aside.
  4. Place a large, heavy-bottomed frying pan over high heat. Discard the garlic and thyme, and then sear the sirloin cap, fat side down, in the hot pan. Turn the steak over when golden and sear the other side. The whole process should take about 1 minute per side. Remove from the pan and set on a cutting board to rest for 5 minutes.
  5. To make the chimichurri sauce, place the coriander in a blender and purée with the sugar, oil, lime juice, and vinegar. Pour the mixture into a serving bowl and stir in the red onion, garlic, and lime zest. Season with salt and pepper.
  6. To serve, slice the steak against the grain and arrange on a serving platter with the chimichurri alongside.

Leave a comment

All comments are moderated before being published