Sous Vide Picanha Roast With Lemon Caper Sauce

February 7, 2024

Picanha steak comes from Brazilian origin, renowned for its rich flavor and succulent texture. Traditionally grilled to perfection, this recipe features the use of a sous vide to unlock the juicy decadent flavours.

sliced meat for picanha roast

The traditional method of grilling Picanha over an open flame has long been celebrated, allowing the fat to render and the flavors to intensify. However, the sous vide technique presents an alternative approach that promises precise control over the cooking process, resulting in unparalleled consistency and tenderness.

INGREDIENTS & SUBSTITUTIONS


ingredients with picanha roast

⭐️ PICANHA ROAST – Substitute for sirloin tip roast. The pichana roast has the fat cap on top, which I highly recommend. We always buy these at Costco, but you can purchase at any

⭐️ SALT, PEPPER, GARLIC POWDER – These are the seasonings for the roast itself. I find that seasoning simply works best since the sous vide cooking method produces such a tender cut.

⭐️ AVOCADO OIL – Substitute for any neutral flavoured cooking fat.

⭐️ LEMON – We will be using both the zest and the juice.

⭐️ CAPERS – Used for tanginess to balance the heaviness of the meat.

⭐️ MINCED GARLIC – Only a little is needed to achieve the smokey flavour we are going for.

⭐️ DRIED CHIVES AND DRIED PARSLEY – Optional, substitute for any fresh or dried herbs to your desire. Chives and parsley go well with the tanginess of the lemon juice and caper juice.

WHAT IS SOUS VIDE


Sous vide, French for “under vacuum,” is a cooking technique that involves vacuum-sealing food in a bag and immersing it in a precisely controlled water bath at a consistent low temperature for an extended period. This method ensures that the food is cooked evenly from edge to edge, retaining moisture and enhancing flavors.

picanha roast with lemon caper sauce


Using this technique, we submerge the picanha in the preheated water bath and cook for up to 24 hours, depending on the desired level of doneness. This slow and steady cooking method allows the fat to render gradually, infusing the meat with unmatched tenderness and flavor.

For other sous vide recipes, check out:

WHAT IS SOUS VIDE PICANHA ROAST?


Picanha roast, also known as sirloin cap roast or rump cap roast, is a cut of beef that comes from the top of the sirloin primal, specifically from the rear of the animal. It’s a popular cut in Brazilian cuisine and is known for its excellent flavor and tenderness.

Picanha roast is distinguished by its triangular shape, with a thick layer of fat covering one side. This fat cap adds flavor and moisture to the meat during cooking, making it particularly juicy and delicious.

sliced picanha roast on the table

TIPS AND TRICK FOR SUCCESS


TIP #1: Ensure a proper vacuum seal to prevent water from entering the bag during cooking. This ensures even cooking and maintains the integrity of the meat’s texture.

TIP #2: After sous vide cooking, give the picanha roast a quick sear on a hot grill or cast-iron skillet to develop a caramelized crust and enhance the flavor. Pat the roast dry with paper towels before searing to ensure a good crust formation.

TIP #3: Allow the roast to rest for a few minutes after searing to allow the juices to redistribute evenly throughout the meat. This helps ensure a juicy and flavorful end result.

TIP #4: Slice against the grain to maximize tenderness. . This helps break down the muscle fibers and results in a more tender bite.

HOW TO MAKE SOUS VIDE PICANHA ROAST


STEP 1: Season picanha roast with desired seasonings.


seasoning picahna roast with salt

STEP 2: Vacuum seal with a vacuum sealer or water displacement method.



Water Displacement Method: Place the meat into the ziploc bag, it should fit comfortably without being stuffed at the edges. For reference, this is a large size ziploc bag and approximately a 2 pound roast. Seal the ziploc bag and leave 1 inch unsealed.
Place the ziploc bag into the water. Once the meat is fully in the water, slowly seal up the remaining inch that was left over earlier. This process ensures all of the air comes out of the bag. And as you can see here, that is how we get to this result, a fully air vacuumed ziploc bag. See corresponding video for a step-by-step visual guide.

STEP 3: Sous vide for up to 24 hours.


STEP 4: Broil in the oven to finish


patting sous vide picanha roast dry
broiling sous vide picanha roast in the oven

STEP 5: Slice and serve


slicing against the grain

DIET MODIFICATIONS


🥑 KETO

This recipe is keto-friendly and does not require any modifications.

🥑 🥩 KETOVORE

This recipe is ketovore friendly and does not require any modifications.

🥩 CARNIVORE

For strict carnivore, only salt for seasoning.

sliced sous vide picanha roast in layers

INTERNAL TEMPERATURE OF BEEF


Use the following table as a guide for setting the temperature of your sous vide.

Desired FinishTemperature
Rare120°–125°
Medium Rare130°–135°
Medium 140°–145°
Medium Well150°–155°
Well Done 160°–165°

Sous Vide Picanha Roast

Prep Time 20 minutes
Cook Time 23 hours 59 minutes
Course Main Course
Servings 2

Ingredients
  

  • 2 pound picanha roast
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder

Lemon Caper Sauce

  • 1/4 cup capers with juice, chopped
  • 1 whole lemon
  • 2 clove fresh garlic, minced
  • 2 tablespoon avocado oil
  • 1 tablespoon dried parsley
  • 1/2 tablespoon dried chives

Instructions
 

  • Dry and season picanha roast generously with salt, black pepper, and garlic powder.
  • Vacuum seal the picanha roast, ensure there is no air in the bag. Alternatively, place the picanha roast into a ziploc bag, leaving an inch unsealed, and displace into a pot of water, ensuring all the air is displaced out, before sealing the bag entirely.
  • Turn sous vide on to desired temperature (135F for medium rare) and sous vide for up to 3-24 hours. The longer you can leave it in the water bath, the better the end result will be.
  • Remove picanha roast out of the bag and pat dry.
  • Sear picanha roast on the stove top or broil for 5 minutes.
  • Let the roast rest before carving. When serving, carve against the grain into 1/2" slices.

Lemon Caper Sauce

  • Combine chopped capers, juice and zest of a lemon, minced fresh garlic, avocado oil, dried parsley, and chives. Combine and add additional salt if desired.
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Hi! Nice to meet you! We're Alice and Kevin. Together, we’ve experienced a life transformation with a ketogenic and carnivore diet, and our goal is to inspire others to do the same with simple and delicious recipes.

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