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Picanha Roast
As far as steak recipes go, it doesn’t get any better than this picanha roast. With just 5 simple ingredients, you have a delicious meal that will wow your friends and family.
Course Main
Cuisine American
Diet Gluten Free
Keyword Holiday
Prep Time 5 minutes minutes
Servings 12
Calories 238 kcal
3 pounds picanha roast also called ribeye cap or rump cover 1 tablespoon sea salt 1 tablespoon garlic powder 1 teaspoon fresh ground black pepper Avocado oil
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.
Calories: 238 kcal | Carbohydrates: 1 g | Protein: 23 g | Fat: 16 g | Saturated Fat: 7 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 8 g | Cholesterol: 69 mg | Sodium: 641 mg | Potassium: 314 mg | Fiber: 0.1 g | Sugar: 0.02 g | Vitamin A: 18 IU | Vitamin C: 0.01 mg | Calcium: 10 mg | Iron: 2 mg