Picanha Roast Recipes

TRI-TIP PICANHA ROAST WITH CHARRED CHERRY TOMATOES AND ONIONS

Tri-Tip Picanha Roast with Charred Cherry Tomatoes and Onions image

Provided by Ingrid Hoffmann

Time 2h35m

Yield 6 servings

Number Of Ingredients 7

Ingredients

5 garlic cloves
3 tablespoons coarse salt, plus additional for seasoning
5 tablespoons olive oil
1 (2 to 3-pound) picanha tri-tip roast, fat trimmed and connective tissue removed
2 pints cherry tomatoes
1 (16-ounce) bag frozen pearl onions, thawed
Freshly ground black pepper

Steps:

Place the garlic cloves on a cutting board. Slice the cloves in half lengthwise and then smash with the side of a chef's knife. Sprinkle the salt over the garlic and chop and smear the garlic against the cutting board until it makes a paste. (This can also be done using a mortar pestle; smash the garlic halves before placing them in the mortar.) Put the garlic paste in a small bowl and mix in 1 tablespoon of the olive oil.
Put the meat in a baking pan and prick it all over with a fork or metal skewer. Evenly rub the garlic paste on the meat. Marinate at room temperature for 1 hour.
Preheat the oven to 400 degrees F. Scrape as much of the garlic paste off the meat as possible so it does not burn in the oven.
Heat a large oven-safe skillet (preferably cast iron) over medium-high heat. Pour in 3 tablespoons of the olive oil and sear the beef until browned on both sides, 4 to 5 minutes total. Transfer the skillet to the oven and cook the roast for about 35 minutes for medium and up to 45 minutes for medium-well. (remember that the roast will continue to cook while resting outside of the oven, so it's best to remove the roast from the oven when it's slightly underdone). Check the color of the roast by making a small slit in the thickest part to check the color (remember that the meat on the edges of the roast will be more well done) or use a digital thermometer to check its temperature (128 to 129 degrees F for medium-rare). Remove the roast from the oven, cover with foil, and set aside to rest for 10 minutes before slicing.
While the roast rests, preheat a grill pan over medium-high heat. Alternately thread the cherry tomatoes and pearl onions onto wood or metal skewers. (If using an outdoor grill, soak the wooden skewers in water for 30 minutes to prevent them from burning.) Brush the tomatoes and onions with the remaining 1 tablespoon of olive oil and season with salt and pepper. Lay the vegetable skewers on the grill pan and char on both sides. Serve on a platter alongside the sliced beef.

CHURRASCARIA-STYLE PICANHA

Churrascaria-Style Picanha image

My version of the favorite item found in a Brazilian churrascaria. Serve with tomato vinaigrette.

Provided by Anonymous

Categories World Cuisine Recipes Latin American South American Brazilian

Time 1h

Yield 5

Number Of Ingredients 5

Ingredients

3 cloves garlic cloves, crushed, or more to taste
1 teaspoon kosher salt, or more to taste
1 pound beef top sirloin, trimmed of excess fat
¼ cup lemon juice
1 tablespoon olive oil, or as needed

Steps:

Mix crushed garlic and salt together in a bowl until combined into a paste.
Rub garlic paste onto meat until covered. Place into a bowl; cover with lemon juice. Marinate until the meat has absorbed desired flavor, 30 minutes to 4 hours. Remove meat from the lemon juice. Baste with olive oil.
Preheat an outdoor grill for high heat and lightly oil the grate.
Cook meat on the preheated grill, turning frequently until the outer edges are charred and center is uncooked, about 5 minutes. Remove from heat; slice off charred edges, cutting against the grain. Return the uncooked center portion of the meat back to the grill. Cook until the meat begins to firm and is hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Nutrition Facts : Calories 143.2 calories, Carbohydrate 1.6 g, Cholesterol 39.1 mg, Fat 7.9 g, Fiber 0.1 g, Protein 15.9 g, SaturatedFat 2.4 g, Sodium 417.2 mg, Sugar 0.3 g

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