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Recipes
Roasted Picanha with Green Garlic Sauce
8 servings
60 minutes total (Active 20 minutes)

Ingredients

    1. For picanha:
    2. 1 bay leaf
    3. 1 teaspoon whole fennel seeds
    4. 1 teaspoon whole cumin seeds
    5. 1 teaspoon whole coriander seeds
    6. 1 teaspoon dried thyme
    7. 1 teaspoon dried oregano
    8. 2 teaspoons kosher salt
    9. 1 teaspoon pepper
    10. 1 top sirloin cap "Picanha" roast (about 3 lb)
    11. For sauce:
    12. 3 tablespoons vegetable oil
    13. ¼ cup diced onions
    14. 2 tablespoons Gourmet Garden Chunky Garlic Stir-In Paste
    15. ¼ cup Ortega Fire Roasted Mild Diced Green Chiles
    16. 1 cup Herdez Mild Salsa Verde
    17. ¼ cup sherry cooking wine
    18. 1 tablespoon French’s Classic Worcestershire Sauce
    19. 1 bunch fresh cilantro
    20. 1 bunch fresh Italian parsley

    Steps

      1. Preheat oven to 425°F. Preheat large cast-iron skillet on medium 4-5 minutes. Line baking sheet with wire rack.
      2. Prepare picanha. Combine in spice grinder: bay leaf, fennel seeds, cumin seeds, coriander seeds, dried thyme, dried oregano, salt, and pepper. Pulse and shake spice grinder for 30–35 seconds until ground and fine powder. Score fat cap on roast, ½-inch-deep, in crisscross pattern. Coat roast evenly with spice rub, then arrange roast, fat side down in cast-iron skillet (wash hands). Cook 7–8 minutes, then flip over and continue cooking 5 more minutes.
      3. Transfer roast to prepared baking sheet; bake 25–30 minutes, until 125°F (for medium rare; warm red center), 130°F (medium; warm pink center), or up to 170°F (well done)*. Transfer roast to cutting board and let stand 10–15 minutes before slicing; temperature will rise 5°F–10°F during this time.
      4. Meanwhile, prepare sauce. Heat oil in medium sauté pan on medium-high 3–4 minutes. Add onions, and garlic paste; cook 2–3 minutes, stirring occasionally, until onions are tender. Add green chilies, tomatillo salsa, and wine. Cook 4–5 minutes, until liquid is reduced by one-half. Remove pan from heat and set aside to cool.
      5. Add to blender: cooled onion mixture, Worcestershire, cilantro, and parsley. Blend on high speed 1–2 minutes until sauce is smooth and well blended. Thinly slice roast against the grain. Serve with green garlic sauce.
      *NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking beef but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

    Amount per ⅛ recipe serving: Calories 300, Total Fat 14g, Sat Fat 4g, Trans Fat 0g, Chol 85mg, Sodium 1000mg, Total Carb 11g, Fiber 4g, Sugars 2g, Protein 29g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 35%