Picanha Roast with Heirloom Tomato & Basil Salad

LET'S GET COOKING!

1. 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. Put the garlic paste in a small bowl and mix in 1 tablespoon of the olive oil. 

2. 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. 

3. 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. 

4. Heat a large oven-safe skillet 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.  

5. Cook the roast until you have reached your desired degree of doneness. 

6. Remove the roast from the oven, cover with foil, and set aside to rest for 10 minutes before slicing. 

7. While the roast rests, slice the tomatoes in half and place into a mixing bowl.  Season the tomatoes with salt and pepper.  Drizzle the seasoned tomatoes with olive oil and gently mix together.  Transfer the seasoned tomatoes to a serving bowl and garnish with freshly picked basil.