Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the black garlic glaze by mashing 1 head of black garlic with 2 tablespoons of olive oil, 1/4 cup of cachaça, 2 tablespoons of lime juice, and 1 tablespoon of honey in a small bowl.

2. 2

   Pat dry the 1.5 kg picanha roast with paper towels, then score the fat cap in a crosshatch pattern without cutting into the meat.

3. 3

   Season the entire picanha roast generously with 1 tablespoon of coarse sea salt and 1 teaspoon of black pepper, pressing the seasoning into the meat.

4. 4

   Rub half of the black garlic glaze evenly over the picanha, concentrating on the fat cap and letting it penetrate the scored areas.

5. 5

   Place 3 ripe plantains, peeled and cut into 2-inch thick pieces, around the picanha in a roasting pan.

6. 6

   Roast the picanha and plantains in a preheated oven at 180°C (350°F) for 45 minutes, basting the picanha occasionally with its juices.

7. 7

   Remove the picanha from the oven, baste with the remaining black garlic glaze, and return to the oven for another 15-25 minutes, or until the internal temperature reaches 55-60°C (130-140°F) for medium-rare.

8. 8

   Let the roasted picanha rest for 15 minutes before slicing against the grain and serving with the roasted plantains and any remaining pan juices.