- 1 Picanha (approx. 3 ⅓ lbs/1.5 kg)
- 3 sprigs rosemary
- 2 tsp peppercorns
A coveted piece of meat that’s extremely popular in South America. Baking partially melts the scored fat, delivering a strong meaty flavour that combines excellently with the Cabernet Sauvignon.
Score the fatty side of the 3 ⅓ lbs (1.5 kg) Picanha (slicing only the fat). Use a pestle and mortar to make a spice mix from 1 Tbsp rosemary leaves, some peppercorns and ½ Tbsp sea salt.
Rub spice mix into meat on all sides.
Bake meat fatty side up in a completely covered roasting pan in an oven preheated to 350 °F (180 °C) approx. 20 minutes, until a meat thermometer measures 120 °F (50 °C).
Let rest 10 minutes on counter in aluminium foil before slicing.
Serve with baked potatoes and grilled sweet pepper points.