Marinated Roast Picanha with Charred Scallion and Garlic Oil

Name: Marinated Roast Picanha with Charred Scallion and Garlic Oil
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 8
Ingredients: 1 SRF American Wagyu Black® picanha; 4 garlic cloves; 2 tablespoons soy sauce; 3 tablespoons olive oil, divided; 2 tablespoons fresh lime juice; 1 teaspoon ground cumin; ¾ teaspoon ground black pepper; 2 teaspoons kosher salt; 6 scallions, trimmed; ½ cup plus 2 teaspoons olive oil, divided; 6 garlic cloves, thinly sliced; 1/8 teaspoon crushed red pepper flakes; 3 tablespoons cilantro, coarsely chopped; 2 teaspoons grated fresh lime zest; ½ teaspoon salt

Servings

Prep Time

30 minutes

Cook Time

2 hours

Picanha is wildly popular in Brazil, but not well known in the U.S.. Also known as the sirloin cap, the picanha is lean, tender and full of hearty flavor. This recipe uses charred scallion and garlic oil to enhance the deep, meaty flavors of the roast.

Author:

Marge Perry and David Bonom

Ingredients

Picanha

1 SRF American Wagyu Black® picanha
4 garlic cloves
2 tablespoons soy sauce
3 tablespoons olive oil, divided
2 tablespoons fresh lime juice
1 teaspoon ground cumin
¾ teaspoon ground black pepper
2 teaspoons kosher salt

Charred Scallion and Garlic Oil

6 scallions, trimmed
½ cup plus 2 teaspoons olive oil, divided
6 garlic cloves, thinly sliced
1/8 teaspoon crushed red pepper flakes
3 tablespoons cilantro, coarsely chopped
2 teaspoons grated fresh lime zest
½ teaspoon salt

Directions

Picanha

With the tip of a knife, score the fat cap on the picanha in a 1-inch diamond pattern, cutting down to the flesh but not going through it.
Finely grate the garlic cloves and combine them with the soy sauce, 2 tablespoons of oil, lime juice, paprika, cumin, and pepper in a large bowl. Add the picanha and turn to coat with the marinade. Let stand at room temperature for 1 hour or refrigerate up to 4 hours. (Bring the roast to room temperature before cooking.)
Preheat the oven to 400°F.
Wipe off the excess marinade and season the meat with salt. Heat the remaining 1 tablespoon oil in a large cast iron skillet over medium-high heat. Add the steak, fat cap down, and cook until browned (2 to 3 minutes). Turn the steak over and cook 2 minutes longer.
Transfer the skillet to the oven and roast until an instant read thermometer inserted into the thickest part of the steak registers 120°F, about 45 to 50 minutes.
Remove from the oven, transfer to a cutting board and let rest, loosely tented with foil for 20 minutes before slicing. Serve with the charred scallion and garlic oil spooned over the slices.

Charred Scallion and Garlic Oil

Toss the scallions with 2 teaspoons of oil. Heat a grill pan over medium-high heat until very hot. Add the scallions and cook, turning occasionally until charred in spots, about 5 to 6 minutes. Transfer to a cutting board and cut into ¾-inch pieces; transfer to a bowl.
Combine the remaining ½ cup oil, garlic and red pepper flakes in a small skillet over medium heat. Cook until the garlic is lightly browned, about 4 to 5 minutes.
Transfer the mixture to the bowl with the scallions and stir in the cilantro, lime zest and salt. Serve warm or at room temperature. Can be made up to 2 days ahead and refrigerated.