Picanha Roast (Whole Top Sirloin Cap Recipe)

I’m a Wife, Mama to five, Gramma to six, and an English teacher in the Pacific Northwest. Putting together tasty meals is my go-to self-care strategy.

subheading: PICANHA ROAST:

3 ½ lbs top sirloin cap roast (picanha) with fat cap*

sal grosso or kosher salt, as needed (use generously)

ground black pepper, as needed

dried oregano, as needed

subheading: MOLHO CAMPEIRO SALSA:

2 ripe tomatoes, medium sized, seeds removed, diced

½ white or yellow onion, medium sized, diced

¼ large green bell pepper, diced

¼ large yellow bell pepper, diced

3 tbsp chopped Italian parsley

½ cup water

½ cup white wine vinegar

½ cup vegetable oil

1 tbsp kosher salt

1 tbsp dried oregano

black pepper, to taste

Directions at craftbeering.com

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