Picanha Roast

• portions: 12 servings
• temps actif: 5 minutes
• temps total: 1 hour 15 minutes

Ingrédients

3 pounds picanha roast (also called ribeye cap or rump cover)

1 tablespoon sea salt

1 tablespoon garlic powder

1 teaspoon fresh ground black pepper

Avocado oil

Instructions

Score the picanha using a sharp knife.

Place the picanha on a roasting pan on a rack.

In a small bowl, combine the salt, garlic powder, and fresh ground black pepper.

Rub the seasoning on the outside of the roast, and refrigerate overnight.

Bring to room temperature for 1 hour.

Preheat the oven to 200° F.

Cook the meat for 1 hour or until an instant-read thermometer reaches 100°F.

Preheat a skillet or Blackstone Griddle to medium-high heat.

Add avocado oil to the cooking surface.

Cook the meat for about four minutes per side until it is seared and an instant-read thermometer reads 135 ° F for medium rare.

Allow to rest for 10 minutes, and then slice.

Nutrition

• Calories: 238 kcal
• Lipides Totaux: 16 g
• Lipides Saturés: 7 g
• Lipides Insaturés: 9 g
• Cholestérol: 69 mg
• Sodium: 641 mg
• Glucides Totaux: 1 g
• Fibres Diététiques: 0.1 g
• Sucres Totaux: 0.02 g
• Protéines: 23 g