Picanha on a Bed of Roasted Potatoes and Onions

Name: Picanha on a Bed of Roasted Potatoes and Onions
Total time: 4800 s
Yield: Serves 3 servings
Cuisine: American
Ingredients: 1.3 lbs picanha (about 600 grams); 3 potatoes; 2 large onions; 2 garlic cloves; Salt, to taste; Black pepper, to taste; Oregano, to taste; Thyme, to taste; as needed Oil,

Roberto Camargo @RCCC

"The foodie eats meat," that's what my wife calls me. I was craving some oven-roasted picanha, so we started preparing today's recipe 😋

Roberto Camargo @RCCC

"The foodie eats meat," that's what my wife calls me. I was craving some oven-roasted picanha, so we started preparing today's recipe 😋

Saved

Ingredients

1 hour 20 minutes

Serves 3 servings

1.3 lbspicanha (about 600 grams)
3potatoes
2large onions
2garlic cloves
Salt, to taste
Black pepper, to taste
Oregano, to taste
Thyme, to taste
as neededOil,

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Steps

1 hour 20 minutes

1

Prepare the bed of potatoes and onions. Pour a generous amount of oil into a baking dish and spread out the peeled potatoes, sliced into rounds. Then add the onions, cut into sixths. Sprinkle with a little salt.
2

Season the picanha pieces lightly with salt and pepper. In a skillet or on a griddle, sear all sides of the meat. This step not only browns the meat and gives it an appealing look, but also helps keep the juices inside while roasting in the oven.
3

Season the meat again to taste and rub the chopped garlic over it. Place the meat on top of the bed of potatoes and onions. Sprinkle everything with oregano and thyme to taste.
4

Cover the dish with aluminum foil, shiny side in. Roast in the oven at medium heat for 35 minutes.
5

Remove the aluminum foil and continue roasting for an additional 5 to 10 minutes, depending on your preferred doneness.
6

After taking it out of the oven, let the meat rest for a few minutes. To serve, slice the meat and serve it with your choice of side dish and/or salad.