This easy Picanha Roast is wonderfully tender and juicy on the inside, sporting a lightly charred crust that adds just the right hint of smoky goodness. This recipe will become your secret weapon for fuss-free, crowd-pleasing entertaining.
Score the picanha using a sharp knife. Place the picanha on a roasting pan on a rack.
In a small bowl, combine the salt, garlic powder, and fresh ground black pepper. Rub the seasoning on the outside of the roast, and refrigerate overnight.
Bring to room temperature for 1 hour. Preheat the oven to 200° F.
Cook the meat for 1 hour. Preheat a skillet or Blackstone Griddle to high heat.
Add avocado oil to the cooking surface. Cook the meat for about four minutes per side until it is seared and an instant-read thermometer reads 135 ° F for medium rare.
Allow to rest for 10 minutes, and then slice.