Picanha With Garlic Sauce
Created by Texas de Braziltexasdebrazil.com
Course: Meat, Poultry Seafood Entrees
Season(s): Fall, Winter
Ingredients
- 3 pounds picanha, about 3 lb (AKA cullote) with 1/2 inch cap of fat
- Kosher salt to taste
- 1/4 cup fresh garlic, peeled
- 1/4 cup vegetable oil
Instructions
Preheat oven to 275 degrees. Trim the picanha, removing unwanted tissues and any excessive fat. The fat’s cap should not exceed 1/2 inch. In a blender, pulse the garlic and the oil until it turns a smooth paste, reserve. Apply salt generously on the entire piece of meat, especially on the fat. In a heavy roast pan, cook the beef, fat facing up for about 30 minutes, until the meat is medium rare to rare. Remove the meat from the oven and turn the heat to 450 degrees or higher, broiler setting if available. Once the oven reaches the desired temperature, return meat to the oven and cook until the fat cover becomes light gold and with some chars, about 7 minutes. Remove the meat and apply the garlic paste to the entire cap of fat. Return meat to the oven for a few more minutes to cook the garlic. Remove from the oven and let rest for 15 minutes before slicing.
*Picanha is a cut of beef popular in Brazil. In the U.S., it is little known, but referred to as the rump cover or rump cap. North American butchers generally divide it into other cuts like the rump, the round and the loin. However, due to different breeds produced in the U.S., in some places it is named as "top sirloin cap”*
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