Picanha Roast

• 份量: 12 servings
• 活動時間: 5 minutes
• 總時間: 1 hour 15 minutes

食材

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

步驟

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.

營養

• 卡路里: 238 kcal
• 總脂肪: 16 g
• 飽和脂肪: 7 g
• 不飽和脂肪: 9 g
• 膽固醇: 69 mg
• 鈉: 641 mg
• 總碳水化合物: 1 g
• 膳食纖維: 0.1 g
• 總糖: 0.02 g
• 蛋白質: 23 g