Picanha Roast

• servings: 12 servings
• active time: 5 minutes
• total time: 1 hour 15 minutes

Ingredients

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

Directions

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
• Total Fat: 16 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Cholesterol: 69 mg
• Sodium: 641 mg
• Total Carbohydrate: 1 g
• Dietary Fiber: 0.1 g
• Total Sugars: 0.02 g
• Protein: 23 g