Oven-Roasted Picanha

Oven-Roasted Picanha is a succulent and flavorful Brazilian-style beef cut, known for its rich marbling and juicy texture. The dish begins with a whole picanha (also called top sirloin cap) trimmed lightly to leave the fat cap intact, which bastes the meat as it cooks.

Ingredients:

• 1 whole picanha roast (approx. 1 lb)

• Coarse sea salt

• Freshly ground black pepper

• Olive oil

• Optional: garlic, rosemary, or smoked paprika for added flavor

Preparation:

1. Preheat the oven to 375°F (190°C).

2. Score the fat cap slightly and rub the entire picanha with olive oil.

3. Season generously with salt and pepper (and optional spices).

4. Place the picanha fat-side up on a wire rack in a roasting pan.

5. Roast for about 50–60 minutes for medium-rare, or until desired doneness.

6. Let the meat rest for 10 minutes before slicing thinly against the grain.

The result is a beautifully browned crust with tender, juicy slices of beef beneath, perfect to serve with chimichurri sauce, roasted vegetables, or a simple salad.