Pan-Seared Sirloin Cap Steak
Pan-Seared Sirloin Cap Steak is a flavorful cut from the bottom sirloin, often known as 'picanha' in Brazilian cuisine. It's characterized by a thick cap of fat that renders during cooking, basting the meat and creating a delicious crust. This method highlights the beef's natural richness, making it a popular choice for grilling and pan-searing.
🍽️ Nutrition at a glance
This dish is very high in protein and fat, with virtually no carbohydrates. It's an excellent source of iron, zinc, and B vitamins, particularly B12, with a typical serving providing around 400-500 calories.
Nutrition breakdown
| Calories | 420 kcal |
| Protein | 42 g |
| Carbs | 0 g |
| Fat | 28 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 80 mg |
| Iron | 4.5 mg |
| Zinc | 9.5 mg |
| Vitamin B12 | 2.5 mcg |
| Niacin (B3) | 14 mg |
| Vitamin B6 | 0.8 mg |
| Phosphorus | 350 mg |
| Selenium | 55 mcg |
| Potassium | 550 mg |
Per 1 steak (170 g) · estimated, varies by recipe
💡 What's interesting
The sirloin cap's unique fat cap is a culinary feature prized in Brazilian churrasco, where it's often skewered and grilled whole. Nutritionally, the fat-soluble vitamins and minerals in this cut are highly bioavailable, making it a nutrient-dense choice for those following higher-protein diets.
