Picanha with Garlic, Horseradish & Parsley

Picanha roast shown perfectly browned and stuffed with garlic, horseradish and parsley.

Picanha with Garlic, Horseradish & Parsley

How to cook picanha stuffed with garlic confit, prepared horseradish and parsley. Delectable, juicy beef roast delicious as an entree or thinly sliced for steak sandwiches or steak quesadilla. In Portuguese this dish is known as Picanha com Alho e Raiz Forte.

5 from 2 votes

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Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: -6 servings

Calories: 704kcal

Author: Milena Perrine

Ingredients

15-20 garlic cloves depending on how large
½ cup olive oil for softening garlic + 2 tablespoon for making paste
black pepper freshly ground, to taste
1 tablespoon kosher salt or to taste
¼ cup prepared horseradish liquid squeezed out or to taste
½ cup chopped fresh parsley
3.5 lbs picanha meat whole roast
sal grosso or kosher salt to sprinkle over fat cap

Instructions

Bring the picanha to room temperature while you work on the paste (#2 and #4).
Soften the garlic (make garlic confit). In a sauce pan over low heat cover the peeled garlic cloves with the ½ cup olive oil. Cook until the garlic is soft (up to 30 mins). Remove the garlic from the oil and allow to cool. (Save the garlic infused oil to use as dipping oil, etc).
Preheat oven to 300 F.
In a bowl smash the soft garlic cloves with a fork, add the 2 tablespoon of olive oil, the horseradish, chopped parsley and season with the kosher salt and the black pepper. Mix all together into a paste. (Or follow the short cut outlined below).
Trim the fat from the picanha to an average thickness of ¼ inch. Cut a C-shaped pocket in the middle of the picanha starting from the thickest side towards the slightly tapered opposite end. A sharp boning knife works well here.
Stuff the paste you made into the pocket, spreading it out evenly with your fingers.
Tie the picanha roast with butcher's twine.
Season the fat capped top side with sal grosso and place onto a baking sheet/roasting pan.
Bake the picanha at 300 F for about 25 minutes or until the internal temperature is 115 F. Remove it from the oven and tent it with foil to keep warm.
Turn on the broiler to 500 F. Place the picanha back in the oven, at least 10 inches away from the top heating elements. Broil for 7 to 12 minutes so that the fat cap can bubble up and brown nicely (watch it closely and do not allow it to burn). Once the broiler is ready place the picanha back in the oven, at least 10 inches away from the top heating elements**.Remove it from the oven and allow for a 10 minute rest before you slice the meat.

Notes

Note: You will need (1) butcher's twine and (2) about half an hour to prepare the garlic from scratch.*

*If you do not have enough time you can take a short cut to make the garlic horseradish paste. Mince the garlic cloves and cook them over medium heat in the 2 tablespoon of olive oil just until soft and fragrant. Allow to cool, add the horseradish, parsley and season with salt and pepper.

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