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If you've never tried this sirloin cap, prepare to meet a new favorite. These juicy cuts are a favorite in Brazilian steakhouses for a reason, and oven-roasted just offers added delight. Encased in an aromatic salt crust, you'll get balanced textures to match the dramatic flavor, and with a warm potato and pepper salad on the side, your taste buds will only thank you.
1 Picanha, thawed
3 Tbsp WFF Himalayan Pink salt
1 Tbsp. Freshly Ground Black Peppercorns
Preheat oven to 400°F degrees.
In a small bowl, mix ingredients of salt crust. Rub the roast with salt crust and place in a small roasting pan, fat cap side-up.
Place baby potatoes in roasting pan with beef. Season with salt and pepper. Place meat and potatoes in the oven. Roast potatoes until tender, about 30 minutes. Remove potatoes and transfer to a bowl.
Continue to roast the meat for an additional 30-35 minutes or until an instant-read thermometer inserted in center reads 125°F-130°F for medium rare.* Remove from oven and cover with foil.
Roast peppers until skin is slightly charred. Place in a brown paper bag until cooled. Peel and cut the peppers in ½” dice. Toss with the potatoes, chopped parsley, oil, vinegar, salt and pepper. Keep warm.
Slice beef, place on a platter and serve with warm potato salad on the side. *USDA recommends cooking beef to a minimum internal temperature of 145°F
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