Roasted Sirloin Cap
Roasted Sirloin Cap, known as 'Picanha' in Brazil, is a beloved cut of beef from the top sirloin, prized for its rich flavor and a signature fat cap that bastes the meat as it cooks. It's typically seasoned simply with coarse salt and roasted whole, then sliced into thick steaks for grilling or serving. This dish is a cornerstone of Brazilian churrasco (barbecue) culture.
🍽️ Nutrition at a glance
This dish is very high in protein and also contains a significant amount of fat, especially from the flavorful fat cap. A typical serving (about 3-4 ounces of cooked meat) provides a substantial amount of iron, zinc, and B vitamins, with a calorie range roughly between 250-350 calories.
Nutrition breakdown
| Calories | 250 kcal |
| Protein | 26 g |
| Carbs | 0 g |
| Fat | 16 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 55 mg |
| Potassium | 320 mg |
| Phosphorus | 200 mg |
| Niacin (B3) | 5.5 mg |
| Vitamin B12 | 1.5 mcg |
| Zinc | 5.0 mg |
| Selenium | 35 mcg |
| Iron | 2.2 mg |
| Vitamin B6 | 0.5 mg |
Per 3 oz (85 g), cooked · estimated, varies by recipe
💡 What's interesting
Culturally, Picanha is the undisputed star of a Brazilian steakhouse, often presented on a large skewer and carved tableside. Nutritionally, the fat cap is not trimmed away before cooking; instead, it's scored and rendered, which is key to the cut's juiciness and distinctive taste.
