TasteFood: Grilled steak with an herbaceous Portuguese sauce

The top sirloin cap is a cut of meat that you may not be familiar with. It’s also called coulotte and is known as picanha in Brazilian churrasco cuisine. It’s a tender cut of meat that sits on top of the sirloin, with a large fat cap that is essential to its flavor, especially when grilled.

Top sirloins come in large triangular pieces, 2 to 2½ pounds in weight. You can cube them into large chunky pieces and thread on a skewer, or, better yet, cut them the Brazilian churrasco way by thickly slicing the cap.