- Prep time
- 25 minutes PT25M
- Cook time
- 15–20 minutes PT20M
- 3–4 servings
A specialty at Brazilian steakhouses, picanha is prized for being a flavorful cut that won't break the bank. Make sure to let it rest for a full 20 minutes after roasting to lock in the juices and flavor.
- 2 pounds Certified Piedmontese whole picanha
- Salt and pepper, to taste
- Granulated garlic, to taste
- ¼ cup crumbled feta
- ¼ cup Kalamata olives, chopped
- ¼ cup sliced shallots
- ½ bunch oregano
- ¼ cup red wine vinegar
- ½ cup extra virgin olive oil
- 1 clove garlic, crushed
- 1 cucumber, cut into ¼-inch rings
- 2 Roma tomatoes, cut into ¼-inch rings
Heat oven to 400°F.
To prep the picanha, season to taste with salt, pepper and granulated garlic, and leave the fat on the top. Sear picanha fat-side down in a hot, heavy-bottomed, oven-proof sauté pan over medium heat until the fat is well browned, then brown all remaining sides.
Once the meat is seared, place pan in the oven with the picanha fat-side up. Roast to an internal temperature of 115–120°F. Remove from oven and set aside to let rest for 20 minutes.
Toss the feta, olives, shallots and oregano (to taste) with the vinegar, olive oil and garlic. Arrange the cucumbers and tomatoes on a serving platter. Spoon feta mixture over the top, then slice the steak and arrange on top of the salad.