Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the marinade by blending 3 whole chipotle peppers in adobo sauce, 4 tablespoons fresh lime juice, 4 minced garlic cloves, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, and 1 tablespoon olive oil until smooth.

2. 2

   Pat 1 kilogram picanha dry, score the fat cap in a diamond pattern, and rub the entire roast with the chipotle-lime marinade, ensuring it gets into the scoring.

3. 3

   Marinate the picanha in the refrigerator for at least 2 hours or up to 8 hours for deeper flavor penetration.

4. 4

   Preheat your oven to 200°C (400°F) and toss 500 grams peeled mandioca chunks, 300 grams sweet potato chunks, and 1 medium red onion cut into wedges with 2 tablespoons olive oil, 2 teaspoons coarse sea salt, and 1 teaspoon freshly ground black pepper on a large baking sheet.

5. 5

   Place the marinated picanha fat-side up on the same baking sheet with the seasoned vegetables, ensuring even distribution.

6. 6

   Roast for 35-45 minutes for medium-rare (internal temperature 55-60°C or 130-140°F), or longer for desired doneness, flipping the vegetables halfway through roasting.

7. 7

   Remove the picanha from the oven, cover loosely with foil, and let it rest for 15 minutes before slicing against the grain.

8. 8

   Garnish the sliced picanha and roasted vegetables with 1/4 cup fresh chopped cilantro before serving.