Brazilian Oven-Roasted Picanha
Picanha is Brazil's most celebrated beef cut, and this oven-roasted version brings out its incredible depth of flavor with a simple garlic, coarse salt, and Calabrian chili rub. Slow-roasted until meltingly tender, then finished with a gorgeous golden crust, it's a true showstopper. Minimal effort, maximum impact — perfect for feeding a crowd.
🛒 Ingredients
10 servings
- 1 picanha roast (top sirloin cap) approx. 1.5 kg (3.3 lbs), fat cap on
- 5 tablespoons coarse sea salt
- 5 cloves garlic, crushed
- 1 tablespoon Calabrian chili flakes (or crushed red pepper flakes)
- 5 tablespoons extra virgin olive oil
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Directions
- 1
In a bowl, combine the coarse salt, crushed garlic, chili flakes, and olive oil. Mix into a paste and set aside.
- 2
Using a sharp knife or meat fork, pierce the picanha all over on both sides to allow the marinade to penetrate deep into the meat.
- 3
Line a roasting pan with aluminum foil and place the picanha fat side up.
- 4
Rub the garlic-salt paste all over the meat, pressing firmly so it adheres to every surface.
- 5
Cover the picanha tightly with a second sheet of aluminum foil.
- 6
Roast in a preheated oven at 150 °C (300 °F) for 2 hours, cooking low and slow.
- 7
Remove the top foil, increase the temperature to 200 °C (390 °F), and roast uncovered for 10 more minutes until golden and caramelized.
- 8
Drain the cooking juices, rest for 5 minutes, then slice against the grain and serve immediately.
💡 Chef's Tip
For the best flavor, marinate the picanha overnight in the fridge. Never trim the fat cap before roasting — it slowly melts into the meat, keeping every slice incredibly moist and flavorful.
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