The Awesome Picana Recipe

Trim and score

Pat the picanha dry with paper towels. If there is a thick fat cap, leave it intact but trim any excessively thick or ragged edges. Lightly score the fat in 1/2" crosshatch (do not cut into the meat) to help render fat while cooking.

Season

Rub the picanha all over with 2 tablespoons olive oil, then rub minced garlic and chopped rosemary into the meat. Generously season the fat and meat sides with the coarse sea salt and freshly ground black pepper, pressing seasoning into the surface. Let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours and bring to room temperature before cooking).

Cook - oven + sear method (recommended)

Preheat oven to 350°F (175°C). Place the picanha fat-side up on a roasting rack set in a shallow roasting pan. Roast for 20–30 minutes until an instant-read thermometer inserted into the thickest part reads about 115–120°F for medium-rare (adjust for preferred doneness). Remove from oven and tent with foil for 5 minutes. Heat a heavy skillet (cast iron preferred) over high heat until smoking. Add a thin film of oil (optional). Sear the picanha fat-side down for 1–2 minutes until the fat is browned and crisp, then sear the meat side for 30–60 seconds. Rest the meat for 8–10 minutes before slicing across the grain into 1/4"–1/2" slices.

Alternative: Grill method

Preheat grill to high with one cooler zone for indirect cooking. Sear the picanha fat-side down over direct heat for 3–4 minutes to brown the fat, then move to indirect heat, fat-side up, and cook with lid closed until internal temperature is 115–120°F for medium-rare (about 15–25 minutes depending on size). Rest 8–10 minutes and slice across the grain.

Rinse the rice under cold water until the water runs clear to remove excess starch. Drain well.

In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat. Add the chopped onion and 1 minced garlic clove and sauté until translucent and fragrant, about 2–3 minutes.

Add the rinsed rice to the pan and stir to coat the grains in oil for 1 minute. Add 3 cups water and 1/2 teaspoon salt, bring to a boil over high heat. Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.

After 15 minutes, remove from heat and let rest covered for 5–10 minutes. Fluff with a fork before serving.

In a large bowl, combine mixed salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.

In a small bowl or jar, whisk together 2 tablespoons olive oil and 1 tablespoon red wine vinegar. Season with salt and pepper to taste.

Dress the salad just before serving and toss to combine.

Peel the ripe plantains and slice diagonally into 1/2"–3/4" thick slices.

In a heavy skillet or frying pan, heat about 1/2" depth of vegetable oil over medium-high heat until shimmering (about 350°F or when a small piece sizzles).

Fry plantain slices in batches without overcrowding until golden brown on each side, about 2–3 minutes per side. Use tongs to flip. Remove to a paper towel-lined plate and sprinkle lightly with 1/4 teaspoon salt while still hot.

Keep warm in a low oven (200°F/95°C) on a baking sheet while finishing other components.

If using yuca instead of plantain: place peeled yuca pieces in a large pot and cover with salted water (1 teaspoon salt). Bring to a boil and simmer until fork-tender, about 15–20 minutes (depending on size). Drain well and pat dry.

Heat 1/4–1/2 cup vegetable oil in a skillet over medium-high heat. Fry boiled yuca pieces until golden and crisp on the outside, turning as needed, about 3–5 minutes per side. Drain on paper towels and sprinkle with salt. Serve alongside the picanha.