1:22
Roasted Picanha
Preparation time: 20 min
Oven time: 85 min
Level Comfortable
Roasted Picanha
A true crowd-pleaser straight from the rotisserie. This roasted picanha recipe brings out the full flavor of this premium cut, with a simple seasoning and slow roasting for a tender, juicy result. Paired with golden, herb-infused potato wedges, it’s a straightforward dish that delivers on taste and presentation; perfect for any food service setting where quality speaks for itself.
Ingredients
- Picanha 2.5 kg / 5.5 lbs
- Potatoes
- Coarse sea salt
- Black pepper
- Olive oil
- Butter
- Thyme
Instructions
Picanha
We start by patting the picanha dry. Then we score the fat cap in a crosshatch pattern.
This allows the flavors to penetrate the fat more effectively.
Note: Do not cut into the meat, as this will cause it to dry out.
Once both sides are seasoned, let the picanha rest for at least 4 hours.
Preheat the rotisserie to 150°C / 305°F. Place the picanha in a meat basket and cook it slowly at 140°C / 285°F for about 1 hour and 25 minutes, until it reaches a core temperature of 50°C / 120°F for a medium-rare result.
Potatoes
Next, prepare the potatoes. Cut them into wedges and finish with a few knobs of butter, olive oil, thyme, pepper, and coarse sea salt. Grill them for 40 minutes at 140°C / 285°F.
Finishing
Once the picanha is done, let it rest for 15 minutes covered with aluminum foil. This allows the juices to settle in the meat, keeping it tender and juicy when sliced.
Now simply fill the trays, and the dish is ready.
Enjoy!
