Picanha-style Roast Beef Sandwiches

Don’t feel up to hosting Brazilian Steakhouse night with your picanha? No problem. Keep it simple by roasting it whole! The picanha is a rich, deeply flavored cut with an incredible fat cap which will render back into the roast as it cooks.

One picanha will feel a group of 4-6, and served cold and ultra thinly sliced makes an incredible roast beef sandwich.

Order one large Picanha

For the marinade—

  • ½ cup grapeseed or canola oil
  • 3 tbsp cracked black pepper
  • 3 tbsp finely minced garlic
  • 1 tbsp each, chopped fresh herbs — thyme, oregano, rosemary, parsley
  • 1 tsp chili flake
  • 1 tsp smoked paprika
  • Juice and zest of one lemon
  1. Begin by scoring the fat on top of the roast in a diamond pattern, then liberally seasoning with kosher salt.

  2. Coat the roast in the marinade, reserving some for serving later, and let temper for an hour.

  3. Heat your oven to 425 and get the roast on a sheet tray or roasting pan, ideally with a rack.
  4. Bake for 30-45 minutes for an internal temp of 125 for a juicy rare roast.
  5. Allow to rest for a full 15 minutes, then slice thin and serve with a drizzle of the remaining marinade.

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