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Sous Vide Smoked Sirloin Cap, Skewered Peppers and Mushrooms

This recipe utilizes the same cut of beef as the recently popularized Brazilian Rodizio steak called "Picanha."

Ingredients

Top Sirloin Cap roast, whole, “184D,” 1 each,  2-3lbs/0.9-1.4Kg.
Green Bell Pepper, 1 each
Red Bell Pepper, 1 each
Yellow or Gold Bell Pepper, 1 each
Crimini mushrooms, large, 6 each
Yellow onion, 1 each
Fresh Green Asparagus, 4oz/11g
Garlic, peeled, 1 clove.
S+P as needed.

Extra Virgin Olive Oil, 4oz/100g
White flour, 2 Tablespoons, 16g

Egg whites, 1 each

Rub/amount per 1Kg.
Kosher salt 24g/1.5 Tablespoons
Black Pepper, ground 7g, 1 Tablespoon
Cayenne Pepper, ground 7g, 2 teaspoons
Paprika, Spanish, 7g, 1 Tablespoon
Sugar, 12g/1 Tablespoon
Oregano, 3g/7 Tablespoon
Garlic powder, 10g/1 Tablespoon
Onion powder, 7g/1 Tablespoon

Special equipment requirements:
Pellet smoker or other type that can achieve temperatures as low as 180F/82C
Generic blender
Skewers for the vegetables, 3 each, approximately 12″/30cm

 

Call it Picanha, Coulotte, or even the decidedly unromantic generic term “Top Sirloin Flap,” this cut offers a unique texture, especially tender despite its density and coarse grain.

Procedure:
After vacuum sealing the roast in heat tolerant plastic, sous vide process the roast at
127F/53CX12 hours.

After this time has elapsed, shock the roast cold in ice water until it achieves 70F/21C, approximately one half hour. Refrigerate the roast until it achieves 40F/4C.

Meanwhile, combine the ingredients in the Rub list. Set aside.
Remove roast from bag and pat dry. Save the juices for clarification, see how to do it HERE. Place the roast on a large plate, and dust  with flour; shake off any excess. Use plastic gloves to smear the egg white over the entire surface of the roast, top and bottom. Remove the gloves, and sprinkle the rub over the entire surface of the roast, top and bottom. Allow 30 minutes for the seasonings to cling to the roast.
Place the roast on a Lipavi rack (or other) for transport.

Asparagus Chimichurri/Pesto
Remove the tough stems from the asparagus, and cut into approximate 1″/3cm lengths. Put asparagus, garlic, and half the olive oil in a blender. Process on medium until the ingredients are broken apart, and then process on high until completely smooth. Do not anything acidic yet–it will cause the puree to blacken. Refrigerate until needed.

Vegetable Skewers:
Remove the ends from the peppers, and cut into fourths. Remove the ends from the onions, and cut in half. Remove the peel, and cut in half again so that you have curved squares. Remove the stems from the mushrooms. Toss the vegetables in 1oz/25g of the olive oil. Spread the vegetables out in a single layer on a sheet pan with the peppers skin side up. Use your oven broiler function (or 500F/260C oven) to scorch the vegetables, approximately 5 minutes. The peppers should begin to blister and the mushrooms will wilt. A propane torch can also be used to do this, but it takes a while to treat all the vegetables. Allow to cool somewhat (15 minutes). Assemble the skewered vegetables as shown below. If available, use a Lipavi rack to hold/transport the brochettes.

Preheat your smoker to
180F/82C

Place the roast and the skewered vegetables in the smoker and CLOSE THE LID. Process in the smoker for 3 hours. Avoid opening the lid–no more often than once every hour. This is very important. After the time has elapsed remove the roast and vegetables from the smoker. Arrange the skewers on an ovenproof platter as shown:

Keep the vegetables warm in an oven set on
170F/77C

The roast should look like this:

We cut this roast in half to display the desired appearance:

Note how the coloring is uniform throughout the roast–this is a result of the combination of the sous vide processing and low temperature smoking.

Slice the roast and serve with the asparagus and skewered vegetables–here is one approach:

For this presentation, we sauteed some Upland Cress greens. Also shown–smoked pineapple, smoked prawns wrapped in bacon. The asparagus puree is on the far right next to the smoked onion.

The flour/egg white coating creates an appealing crust when combined with the spices.

The low temperature in the smoker will not darken the vegetables, but it will provide an abundance of smokey flavor.

Note the bright green appearance of the asparagus puree. It also provides a very refreshing and mild counterpoint to the vibrant flavors of the meat and vegetables.

I hope you enjoyed this presentation. Stay tuned for more recipes implementing sous vide!

Norm

About

There is a cut of beef called "Top Sirloin Cap," flavor packed but occasionally somewhat "chewier" than other premium steaks. It responds well to sous vide processing which provides us with a fool proof method to convert collagen to gelatin (tenderization). Its typically reasonable pricing adds to its appeal.

Although there is controversy over the exact implications of the term "Picahna," its overall simplicity enhances its adaptability to other styles of cooking. It is also referred to as Coulotte steak. In American butcher nomenclature, it is referred to as the 184D.

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