That easy to make and delicious picanha with ultra crispy smashed potatoes

Roasted picanhaShow more

This authentic picanha roast recipe is cooked in the oven. Serve with punched potatoes.

It’ll save you a trip (and money) to the best Brazilian steakhouses.

You may be asking yourself: “But what is it?”
I promise you will love it, especially when you find out that it is the most popular cut of meat in Brazilian cuisine.

And yes, you can buy it in America, saving big bucks to your trips to Brazilian steakhouses.

Picanha (pronounced "pee-KAHN-ya") is a popular Brazilian cut of beef taken from the top of the rump which is close to the tail. It has a triangular shape surrounded by a thick layer of fat called ‘fat cap’. Because the muscle is not overused, this cut is tender and contains an amazing flavor when cooked.
You might know picanha in English by other names such as top sirloin cap, rump cap, rump cover, sirloin cap, or culotte steak. But the term ‘picanha’ comes from the word "picana", which was a pole used by ranchers in the southern parts of Portugal and Spain for herding cattle.

ROAST
* Picanha roast – look for the whole picanha also know as picanha roast, not picanha steaks. The cut must weight about 1 to 1.5 kg (2.2 to 3.3 lbs).
* Coarse salt – It will season the meat and penetrate its fibers and fat while cooking. It will most melt under the heat.

If cooking to medium-rare, expect the roast to take about an hour in the oven. Instructions: Preheat oven to 400 degrees F (200 degrees C). Score the fat cap on the picanha roast with a sharp knife. Season the roast with coarse salt. Place the roast in a roasting pan and roast for about 1 hour, or until the internal temperature reaches 135 degrees F (57 degrees C). Let the roast rest for 10 minutes before slicing and serving. To make the ultra crispy smashed potatoes: 1 pound potatoes, scrubbed and quartered 2 tablespoons olive oil 1 teaspoon salt rosemary Instructions: Preheat oven to 400 degrees F (200 degrees C). Toss the potatoes with olive oil, salt, and rosemary . Spread the potatoes on a baking sheet and roast for about 30 minutes, or until golden brown and crispy. Serve the picanha roast with the ultra crispy smashed potatoes and enjoy!