Top sirloin cap?

Grambler

I stumbled on a conversation a butcher at Costco was having and he was showing this guy these top sirloin caps they had cryovac'd. They were Prime and only 5 bucks a pound so I had to buy them. Now what to do with them? Any thoughts? There are two "roasts" about 2.5lbs each.

Canugghead

picanha?

http://eggheadforum.com/discussion/1151260/centex-gets-mad-at-the-picanha/p1

Grambler

Sweet. Thanks for the link. I don't have swords but...

Wolfpack

This is a very flavorful cut you often see in Brazilian steakhouses- I think you could replicate their cooking technique by going direct and flipping often.

minniemoh

I season with Montreal Steak Seasoning, cook indirect at about 350 until 125-130 internal and the sear direct over high heat. Rest, slice, serve... DELICIOUS!

fishlessman

if theres a fat cap, picanha. if no fat cap it takes a marinade really well and makes a great thai crying tiger steak

Eggcelsior

fishlessman said:

if theres a fat cap, picanha. if no fat cap it takes a marinade really well and makes a great thai crying tiger steak

This. Every time I see it at Costco I grab them and marinate with garlic and soy to make Japanese-style steak. 

Angus1978

Good to know.....just got a Costo membership.....an experiment for a year, because I didn't give up my Sam's membership

Grambler

fishlessman said:

if theres a fat cap, picanha. if no fat cap it takes a marinade really well and makes a great thai crying tiger steak

d Thanks for the tip. I don't see a fat cap so that info is definitely useful. Would you grill the piece whole or slice it into smaller steaks

Shiff

My local market has this cut from time to time and they usually remove the fat cap. I've just sliced them like Picanha and cooked them direct like a steak and they always come out great.  Never used a marinade.

I noticed them at my Costco last time but they were already sliced. I didn't have time to speak with the butcher to see if I could get the whole cryovac piece.  Next time I will.

fishlessman

Grambler said:

fishlessman said:

if theres a fat cap, picanha. if no fat cap it takes a marinade really well and makes a great thai crying tiger steak

d Thanks for the tip. I don't see a fat cap so that info is definitely useful. Would you grill the piece whole or slice it into smaller steaks

ive only cooked them whole, they are really good with a favorite marinade, or maybe the morrobayrich santa maria tritip recipe would work, its kinda like a tritip and basting it would go along ways

this was crying tiger, pretty sure this cook was a cap

EggObsessed

fishlessman:  Would you mind sharing the sauce that you put on top of your Crying Tiger Steak?

fishlessman

dry roast the vegatables, then into a blender, the skinney peppers in the middle are dried thai but fresh would work, i change it around from time to time with other ingrediants like pakkaks curry as shown in the bottom recipe, if you add that curry, cook it first when dry roasting

steak marinade is 2 tbls dark soy, 1 tbl fish sauce, 1/2 teasp sugar, good with tri tip or ribey steak



6 thai chilis
1/2 cup chopped onion
1/2 cup fish sauce
3 cloves garlic
16 cherry tomatoes
1/3 cup lime juice
4 tbls sugar
2 tabls pakak hot curry
bunch of chopped green onions