Picanha no forno

Picanha_forno.md

Picanha no forno

Ingredients

• Picanha (1/1.5 kg)
• 8 garlic cloves, sliced in half length-wise
• arugula
• parmesan
• mustard
• honey

Preparation

1. Get the meat out of the fridge 1h before cooking.
2. Pat dry with a paper towel.
3. Score the fat side with a knife on a criss-cross pattern.
4. Rub the meat on all sides with salt and black pepper. Make sure you get them inside the fat crevisses.

Cooking

1. Set oven to 180 C.
2. Heat a cast iron skillet on high heat.
3. Put the meat fat side down.
4. Let the fat render, remove liquid fat from pan every now and then.
5. Sear meat on other sides as well
6. Put fat side down again. Poke holes on the top of the meat, put garlinc inside.
7. Remove pan from the heat.
8. Lift the meat, place rosemary sprigs on the pan, put the meat back down, fat side up.
9. Put in the oven until inside temperature reaches ~52 C.
10. Take meat out of the oven, let it reast for 10 t0 15 minutes (internal temp will reach 57 C).

Serving

1. Cut some bread, put it inside the oven while it cools (protip: use Lidl's foccacia).
2. Take the bread out, spread some arugula on the bottom.
3. Add some grated parmesan.
4. Spread a mixture of mustard and honey on top.
5. Add thin slices of meat on top of arugula.
6. Sprinkle a little olive oil and black pepper.