Pena Home Recipes
Picanha Roast
12 servings
porcje5 minutes
czas aktywny1 hour 15 minutes
całkowity czasSkładniki
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
Wskazówki
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.
Wartości Odżywcze
Wielkość Porcji
-
Kalorie
238 kcal
Tłuszcz Całkowity
16 g
Tłuszcz Nasycony
7 g
Tłuszcz Nienasycony
9 g
Tłuszcz Trans
-
Cholesterol
69 mg
Sód
641 mg
Węglowodany Całkowite
1 g
Błonnik Pokarmowy
0.1 g
Cukry Całkowite
0.02 g
Białko
23 g
12 servings
porcje5 minutes
czas aktywny1 hour 15 minutes
całkowity czas