Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 200 degrees Celsius and prepare the picanha by patting the 1.5 kg roast dry, scoring the fat cap in a crosshatch pattern without cutting into the meat, then rub 2 teaspoons of coarse sea salt and 1 teaspoon of black pepper all over the picanha, including the fat cap.

2. 2

   Heat 2 tablespoons of olive oil in a large oven-safe skillet over high heat and sear the picanha, fat side down, for 5-7 minutes until deeply golden and crispy, then sear the other sides for 2 minutes each.

3. 3

   Transfer the skillet with the picanha to the preheated oven and roast for 30-45 minutes for medium-rare doneness, or adjust according to your preferred doneness, inserting a meat thermometer into the thickest part.

4. 4

   While the picanha roasts, prepare the reduction by combining 1 cup of pomegranate juice, 0.25 cup of balsamic vinegar, 2 tablespoons of honey, 1 small deseeded and minced red chili pepper, and 2 minced cloves of garlic in a small saucepan over medium heat.

5. 5

   Bring the reduction mixture to a simmer, then reduce the heat to low and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and reduced by about one-third.

6. 6

   Once the picanha reaches your desired doneness, remove it from the oven, transfer it to a cutting board, and let it rest loosely tented with foil for 10-15 minutes before slicing against the grain.

7. 7

   Serve the sliced picanha immediately, drizzled generously with the pomegranate and pepper reduction, and garnished with 0.25 cup of fresh cilantro and 0.25 cup of pomegranate arils.