Recipe:Oven-Roasted Picanhawith Aromatic Salt Crust

and Warm Potato and Pepper Salad
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes

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. Serves 6 - .

Ingredients

Serving Size
  • PRIME BEEF PICANHA, thawed

    2.75 LB
    Qty 2.75 LB
    $21.95
  • Aromatic Salt Crust:

  • Himalayan Pink Salt

    1 bottle
    Qty 3 Tbsp.
    $6.48
  • Freshly Ground Black Peppercorns

    1 bottle
    Qty 1 Tbsp.
    $5.78
  • Granulated Garlic

    1 bottle
    Qty 1 Tbsp.
    $3.98
  • Fresh Thyme

    Qty ¼ cup
  • Worcestershire Sauce

    Qty 1 Tbsp.
  • Warm Baby Potato and Roasted Pepper Salad:

    Qty
  • Baby Potatoes, cut in half

    Qty 1 lb.
  • Red Bell Pepper

    Qty 1
  • Yellow Bell Pepper

    Qty 1
  • Parsley, coarsely chopped

    Qty 1 Tbsp.
  • Olive Oil

    Qty To taste
  • White Wine Vinegar, to taste

    Qty To taste
  • Coarse Sea Salt

    1 bottle
    Qty To taste
    $5.38
  • Freshly Ground Black Peppercorns, to taste

    1 bottle
    Qty To taste
    $5.78

Cooking
Instructions

  1. Preheat oven to 400°F degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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