Slow-roast picanha with baby potatoes

Step 1

For the potatoes

Step 4

Preheat the oven to 180ο C (350ο F) set to fan.

Step 5

Spread the whole salt into a baking pan and add the potatoes.

Step 6

Bake for 40-45 minutes.

Step 9

For the picanha

Step 12

Preheat the oven to 120ο C (250ο F) set to fan.

Step 13

In a bowl add the paprika, allspice, chili powder, vegetable bouillon powder, and mix.

Step 14

Add the olive oil and mix until there is a paste.

Step 15

Spread the paste over the whole surface of the meat and ideally, refrigerate it for 1-2 hours to marinate it well.

Step 16

Add the picanha into a frying pan with the fat side facing down and transfer over medium heat. Cook the fat side for 20 minutes and then, flip it over and allow 2 minutes for it to turn golden.

Step 17

Transfer into a baking pan with a rack and pour over the sauce from the frying pan.

Step 18

Roast for 1 hour. Remove and let it rest. To calculate the cooking time properly, for every 100 g more picanha, increase the cooking time by 10 minutes. For every 100 g less picanha, decrease the cooking time by 5 minutes.

Step 21

To assemble

Step 24

Place the frying pan in which you cooked the picanha over high heat.

Step 25

Remove the potatoes from the salt and cut them in half.

Step 26

Transfer into the hot frying pan with the cut side facing down. Add the butter and let it melt.

Step 27

Turn off the heat and let the butter get to all of the potatoes.

Step 28

Cut the picanha into thin slices and serve with the potatoes and thyme.