"punta De Anca" (colombia) Recipe

Prepare meat

Trim any excessively thick silver skin but leave the fat cap intact. If the roast is one large piece, score the fat cap lightly in a crosshatch pattern with short shallow cuts (do not cut into the meat). Pat the meat dry with paper towels.

Seasoning and salt crust

Rub the meat all over with neutral oil. Mix black pepper and garlic powder; press this seasoning lightly into the surface of the meat. Now pack a thick layer of coarse kosher salt all over the fat and meat surface (about 0.5–1 cm thick) so it forms a protective crust that will seal juices during roasting. Reserve any extra salt.

Skewer or mount

Thread the roast onto 2–3 vertical skewers or secure it on your vertical spit so the fat cap faces outward toward the flame. If using several smaller pieces, space them evenly on the skewers so heat circulates.

Build the fire

Light your hardwood charcoal or lump charcoal in a firebox or grill. Once coals are glowing and mostly ashed over, add the hardwood chunks to create a steady flame and smoke. You want medium indirect heat roughly 150–180°C (300–350°F) at the meat surface for slow roasting with occasional flame contact. Maintain a two-zone setup so you have a steady bed of coals but not an intense direct flame constantly burning the meat.

Slow roast

Position the vertical skewer 25–40 cm (10–16 in) above the coals so the meat cooks slowly. Roast for 1.5–2.25 hours depending on size and desired doneness. Rotate periodically if possible so all sides receive even heat. Internal target temperatures: 54°C (130°F) for medium-rare, 60°C (140°F) for medium. Keep an eye on the salt crust; it will harden and brown.

Finish with brief high heat

In the last 8–12 minutes, allow occasional flare-ups from the wood chunks to char the fat cap and develop exterior color—monitor closely to avoid burning. Remove from heat when internal temp reaches your target.

Rest and carve

Let the roast rest upright for 10–15 minutes. Crack off and discard the salt crust. Slice thinly across the grain (for picanha, slice against the grain into medium-thin slices). Drizzle a little finishing olive oil over slices if desired.

Make chimichurri

While the meat roasts, combine finely chopped parsley, chopped oregano, minced garlic, red wine vinegar, red pepper flakes, sea salt and black pepper in a bowl. Slowly whisk in extra-virgin olive oil until emulsified. Taste and adjust acidity with lemon juice or more vinegar, and seasoning with salt and pepper. Let rest at room temperature for at least 30 minutes to meld flavors. Serve at room temperature alongside sliced beef.

Par-cook potatoes

Place whole small waxy potatoes in salted boiling water. Simmer until just tender when pierced with a knife, about 12–15 minutes depending on size. Drain and let steam-dry for a minute.

Roast marrow and potatoes

If you have bone marrow bones, roast them cut-side up at 220°C (425°F) for 15–20 minutes until marrow is soft (or use pre-roasted marrow). Halve or leave potatoes whole depending on size. In a skillet over medium-high heat or on the grill near the coals, melt butter and add minced garlic; toss potatoes so they get a light brown crust. Add roasted marrow (scooped from bones) and toss to coat the potatoes so marrow melts and glazes them. Season with sea salt and black pepper.

Finish and garnish

Stir in chopped parsley, adjust seasoning, and keep warm until serving. Alternatively, you can place potatoes in a shallow tray near the roast in the final 10–15 minutes of cooking to pick up smoky flavors.

Manage the fire

Keep a steady bed of hardwood coals and add wood chunks intermittently for flavor and controlled flare-ups. Monitor grill temperature with a thermometer and maintain the 150–180°C (300–350°F) range for the majority of the roast. Use long-handled tongs to adjust coals and wood; keep a spray bottle of water for small flare-ups.

Serve

Arrange sliced Punta de Anca on a platter with chimichurri on the side and bone marrow potatoes. Offer extra sea salt and warm chimichurri for guests to add. Enjoy immediately.