Cumin-Rubbed Picanha Roast

Cumin-Rubbed Picanha Roast

with Chimichurri Potatoes
By: Elizabeth Karmel
What to know
Suggested Briq
Grill temperature
500°
Skill level
Easy
Prep time
5 mins
Total time
35 mins
Feeds
6
Ingredients
For the Cumin Rub:
1 tsp
Kosher salt
½ tsp
granulated garlic
½ tsp
smoked paprika
½ tsp
ground cumin
1
Picanha/Coulotte/Top Sirloin Cap roast, 3-3.5 lbs, at room temperature
Overview
This roast is delicious served with Elizabeth's Chimichurri Potatoes & Carrots.
Step 1
In a small bowl mix the rub ingredients until well combined. Set aside.
Step 2
Brush the roast lightly all over with olive oil. Score the top fat cap by running a paring knife lightly through the fat in a crosshatch pattern.
Step 3
Load an Everyday Briq into the Spark and set the temperature to 500°F. Just before cooking, season meat by covering all surfaces of the roast with the spice rub.
Step 4
Insert the Spark temperature probes through the middle of each end of the roast. Place the roast in the center of the cooking grate. Cook for 30-40 minutes or until the internal temperature of the meat reads 125-130°F on the Spark app.
Step 5
Remove the roast from the grill and place on a clean platter. Let rest 10 minutes before carving.
Step 6
Cut steak across the grain into thin diagonal slices and serve with more chimichirri sauce on the side.
Notes
Carving Tip: When you remove the roast, don’t start carving on the front of the roast. It looks like this would be the place to start carving, but that is the “grain” part of the roast. Turn the roast on the side and carve from back to front and you will be carving against the grain of the meat and it will be tender like butter!
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