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Roasted Picanha Puttanesca

Picanha, a.k.a Sirloin Cap or Coulotte is a delicious, juicy cut that cooks quickly with minimal preparation. The Italian flavors bring out the beefy flavor of this cut.

Cook Mode

Ingredients:

  • 2-1/2 to 3 pounds beef Coulotte Roast, Sirloin Cap Roast or Picanha
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon garlic, thinly sliced
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup white wine
  • 1 can (15 ounces) diced tomatoes
  • 1 can (15 ounces) crushed tomatoes
  • 1/2 cup sliced olives
  • 1/4 cup roasted red peppers, thinly sliced
  • 2 tablespoon capers
  • 1/2 teaspoon anchovy paste
  • 5 fresh basil leaves
  • Cooked pasta, burrata or Parmesan cheese, optional

Cooking:

  1. Preheat oven to 450°F. Pat beef Coulotte Roast dry with paper towel; using a knife score fat to create a tight diamond pattern. Season beef with Italian seasoning, salt and pepper. Place beef, fat side down in large (12-inch), cold cast iron skillet.
  2. Roast 15 to 20 minutes.
  3. Remove skillet from oven; remove all but 2 tablespoons drippings. Using remaining drippings, add garlic and crushed red pepper to beef in skillet. Cook and stir 1 to 2 minutes or until fragrant. Add wine; continue stirring for 1 to 2 minutes or until alcohol burns off and browned bits attached to skillet are dissolved. Add tomatoes, olives, peppers, capers and anchovy paste; stir until combined.
  4. Turn roast fat side up. Place skillet back in oven; roast 8 to 10 more minutes or until meat thermometer registers 135°F for medium rare, 150° for medium doneness. Transfer roast to carving board; tent loosely with foil. Let stand 8 to 10 minutes. (Temperature will continue to rise about 10°F to reach 145° for medium rare; 160°F for medium.)
  5. Carve roast into slices; place over cooked pasta, if desired. Spoon sauce over dish. Top with basil leaves and cheeses, if desired.

Nutrition Information

Safe Handling Tips

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!