Oven Roasted Picanha with Aromatic Salt Crust
Oven Roasted Picanha with Aromatic Salt Crust
INGREDIENTS
Ground Pepper 1 Tbsp
Granulated Garlic to taste
Fresh Thyme ¼ cup
Optional Worcestershire Sauce 1 Tbsp
Baby Potatoes, cut in half 1 lb
Red Bell Pepper 1
Yellow Bell Pepper 1
Parsley, coarsely chopped 1 Tbsp
Olive Oil and White Wine Vinegar to taste
Salt to taste
LET'S GET COOKING!
Preheat oven to 400°F degrees.
In a small bowl, mix ingredients of salt crust. Rub the roast with salt crust and place in a small roasting pan, fat cap side-up.
Place baby potatoes in roasting pan with beef. Season with salt and pepper. Place meat and potatoes in the oven. Roast potatoes until tender, about 30 minutes. Remove potatoes and transfer to a bowl.
Continue to roast the meat for an additional 30-35 minutes or until desired doneness. Remove from oven and cover with foil.
Roast peppers until skin is slightly charred. Place in a brown paper bag until cooled. Peel and cut the peppers in ½” dice. Toss with the potatoes, chopped parsley, oil, vinegar, salt and pepper. Keep warm.
Slice beef, place on a platter and serve with warm potato salad on the side.