Name: Sirloin Cap Roast
Brand: Omaha Steaks
SKU: 3164
Price: 55.49 USD
Availability: InStock
Rating: 5 (10 reviews)

Details

Overview

Carved from the cap of our Omaha Steaks Top Sirloin, this is a roast that eats like a steak. With a 1/2" fat cap that bastes the meat with flavor while cooking, it's packed with amazing taste and texture. Popular in Brazilian steakhouses worldwide, it's perfect on the grill or in the oven.

Real Omaha Steaks Top Sirloin
Carved with a 1/2" fat cap
Packed with flavor & superior texture
Aged at least 30 days
Roast that eats like a steak

Description

Our Sirloin Cap Roast, also sometimes called picanha or coulotte, is a hard-to-find cut of beef that's definitely worth the search. A favorite among butchers, ours is crafted from the cap of perfectly aged Omaha Steaks Top Sirloin, and carved to include a ½” fat cap that adds flavor by basting the roast as it cooks.

Considered the most delectable cut for Brazilian steakhouses around the world, and becoming increasingly popular in the United States…it's perfect for cooking on the grill or in the oven. When cooked to the ideal medium rare, it's incredibly tender, juicy and loaded with rich beef flavor.

A unique roast that eats like a steak…it's the perfect addition to any repertoire. Bring the amazing tastes of a Brazilian steakhouse to your house with the Sirloin Cap Roast today!

Preparation

Thaw roast 24 hours in refrigerator. Appliances vary, adjust cook times accordingly.

OVEN: Sear and Roast Method; Preheat oven to 250°F. Line a baking sheet with foil, place a baking rack on foil lined baking sheet. Preheat a large skillet to medium high. Remove roast from packaging and pat dry. Lay the roast on a cutting board fat cap side up. Using a sharp knife cut the fat layer, without cutting to the meat, in a crosshatch pattern. Season roast generously with salt and pepper or your favorite Omaha Steaks seasoning. Add 1T. canola oil and roast, fat cap down, to preheated skillet. Sear for 3-5 minutes per side, until a brown crust begins to form. Place roast on prepared rack on baking sheet. Place in oven on center rack. Bake for 1 hour 10 minutes for Rare (125-135°F), 1 hour 15 minutes for Med Rare (135-140°F). Cook longer to your doneness preference. Remove from oven, let rest 10 minutes. Carve against the grain and serve.

GRILL: Preheat grill for indirect grilling; for gas, you'll light half the burners and for charcoal you'll push the prepared coals to one side. Clean and season grill grates. Remove roast from packaging and pat dry. Lay the roast on a cutting board fat cap side up. Using a sharp knife cut the fat layer, without cutting to the meat, in a crosshatch pattern. Season roast generously with salt and pepper or your favorite Omaha Steaks seasoning. Place roast fat cap side down on the hot part of your grill. Sear for 5 minutes per side or until meat begins to char and brown. Move meat to the cool part of your grill. Grill, turning frequently for 35 minutes for Rare (125-135°F), 40 minutes for Med Rare (135-140°F). Cook longer to your doneness preference. Remove from grill, let rest 10 minutes. Carve against the grain and serve.

SMOKER: Preheat smoker to 250°F. Remove roast from packaging and pat dry. Lay the roast on a cutting board fat cap side up. Using a sharp knife cut the fat layer, without cutting to the meat, in a crosshatch pattern. Season roast generously with salt and pepper or your favorite Omaha Steaks seasoning. Place roast fat cap side down on smoker. After 30 minutes turn roast to fat cap side up. Smoke roast for 1 hour 20 minutes for Rare (125-135°F), 1 hour 30 minutes for Medium Rare (135-140°F). Cook longer to your doneness preference. Remove from smoker, let rest 10 minutes.

Nutrition & Info

Information

Menu	Roasts, Steaks & Chops
Protein	Beef
Meal Course	Entrees
Meal Time	Dinner
Preparation	Raw
Cooking Method	Bake, Grill, Smoke
Dietary Need	Ketogenic Diet, Low Sodium, Paleo Diet
Steak Cut	Top Sirloin
Tenderness	Firm
Marbling	Minimal
Roast Type	Sirloin
Count	1 roast
Weight	2.25 lb. roasts
People Serving	serves 8

Nutrition

Ingredients: Beef

These products are processed in our plants in Nebraska, USA after undergoing a strict series of quality checks and under the supervision of the United States Department of Agriculture.