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Picanha Crostini

Prep Time: 10 Min | Cook Time: 20 Min


  • 1
    1 1/2 Green Bell Peppers (Diced)
  • 2
    4 Large Firm Tomatoes (Diced)
  • 3
    1 White Onion (Diced)
  • 4
    2 Garlic Cloves (Minced)
  • 5
    1/2 Cup Olive Oil
  • 6
    1/4 Cup White Vinegar
  • 7
    1/2 Lime Squeezed
  • 8
    Salt and Black Pepper to taste
  • 9
    3 Lb Top Sirloin Cap (1" Cut Steaks)
  • 10
    3 Long Crusty Italian Bread

A crowd favorite Picanha Crostini is probably one of the best cuts of meat out there! This Picanha recipe is super easy to make and this prized cut of meat holds amble amounts of flavor


1. Combine all ingredients in a large bowl and mix well

2. Season with salt and black pepper to taste. Top Sirloin Cap “Picanha”

3. About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.

4. Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4-5 mins. Flip them bad boys over and continue to grill 3-5 minutes. For medium rare internal temp 135F, medium 140F, medium-well 150F.

5. Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing. Crostini

6. Slice the Italian bread and drizzle with olive oil

7. Toast preferably on the grill for that smoky char flavor

8. On a toast place two slices of steak , and top with vinaigrette

9. Enjoy

Author: Vinny Silva
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