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 2 1/2 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. Bend the slices in a “C” shape with the fat cap on the outside of the “C.” Then thread the meat through the “C” from top to bottom on metal skewers. This will expose the fat to the fire on the grill and allow it to crisp.
