Savory Garlic-Rubbed Picanha with Beetroot Relish Recipe

Garlic-Rubbed Picanha with Beetroot Relish is a dish that brings together the juicy tenderness of picanha steak, the boldness of garlic, and the vibrant sweetness of beetroot. Imagine biting into perfectly seared beef, kissed by aromatic garlic, paired with a relish that dances on your palate.

This recipe isn’t just about food; it’s about creating memories. I remember the first time I made this for my friends during a summer barbecue. The laughter, the delicious aromas wafting through the air, and the sight of everyone digging in—those moments became cherished memories.

I still chuckle when I think about my buddy’s face as he took his first bite—mouth agape like he’d just discovered gold hidden in his steak.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Picanha Steak: This flavorful cut is key to achieving that tender, juicy result we all crave.

• Fresh Garlic: Use whole heads of garlic; fresh is always best for maximum flavor impact.

• Olive Oil: A good quality olive oil adds richness and helps in searing the meat beautifully.

• Beetroot: Roasted or pickled; both add that lovely sweet-tart balance to your relish.

• Red Onion: Choose a firm red onion; it contributes a sweet crunch to the relish.

• Balsamic Vinegar: A splash enhances the beetroot’s sweetness and adds depth to the relish.

• Salt and Pepper: Essential seasonings that elevate every element of this dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Garlic-Rubbed Picanha with Beetroot Relish

Prepare the Ingredients: Start by gathering all your ingredients on a clean surface. Rinse the beetroot and wrap it in foil for roasting later. Preheat your oven to 400°F (200°C).

Season the Picanha Steak: Rub generously with olive oil, then sprinkle crushed garlic all over it. Don’t be shy—this is where you get that punchy flavor! Season liberally with salt and pepper.

Sear the Steak: Heat a skillet over high heat until smoking hot. Sear each side of your picanha for about 4-5 minutes until beautifully browned and caramelized.

Roast the Beetroot: While your steak is searing away, place that wrapped beetroot in your preheated oven. Roast for about 45-60 minutes or until fork-tender.

Create the Beetroot Relish: Once cooled, peel and chop your roasted beetroot into small cubes. Mix them in a bowl with finely diced red onion and a drizzle of balsamic vinegar. Season lightly with salt.

Let It Rest and Serve!: After cooking, let your picanha rest for at least 10 minutes before slicing against the grain. Serve slices drizzled with beetroot relish on top for an explosion of flavor!

Now you have created a stunning Garlic-Rubbed Picanha with Beetroot Relish that’s sure to impress everyone around your table! Enjoy!

This showstopping Garlic-Rubbed Picanha with Beetroot Relish delivers restaurant-quality results using simple ingredients you probably already have at home. The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds. Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest. Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.

Perfecting the Cooking Process

To achieve the best results, start by seasoning your picanha with garlic and let it rest while preheating your grill or skillet. Sear the meat on high heat for a crispy exterior, then lower the heat to finish cooking to your desired doneness. This method ensures a juicy center without overcooking.

Add Your Touch

Feel free to customize this dish by adding different herbs like rosemary or thyme to enhance the flavor profile. Swap out beetroot for any seasonal relish you prefer, such as mango or pineapple. A splash of balsamic vinegar can also add a unique tanginess that pairs wonderfully with the richness of picanha.

Storing & Reheating

Store leftover picanha in an airtight container in the fridge for up to three days. To reheat, place it in a preheated oven at 350°F until warmed through, about 10-15 minutes. This method helps retain moisture and flavor without drying out the meat.

When I first made this Garlic-Rubbed Picanha with Beetroot Relish for my family barbecue, their delighted reactions were priceless! Watching them savor each bite reminded me why I love cooking—creating joy through food is truly magical.

FAQ

What is picanha, and how do I choose it?

Picanha is a flavorful cut from the top of the rump, popular in Brazilian barbecue. Look for well-marbled pieces with a thick layer of fat on top; this adds flavor during cooking and keeps the meat juicy.

Can I use a different cut of meat?

Yes! While picanha is ideal due to its rich flavor and tenderness, you can substitute flank steak or sirloin if necessary. Adjust cooking times accordingly based on thickness.

How can I tell when my picanha is done?

Use an instant-read thermometer: aim for 130°F for medium-rare or 145°F for medium doneness. Letting it rest afterward allows juices to settle back into the meat.

Can I make beetroot relish ahead of time?

Absolutely! Prepare beetroot relish up to two days in advance; flavors deepen as it sits in the fridge. Just give it a good stir before serving alongside your picanha.

Conclusion for Garlic-Rubbed Picanha with Beetroot Relish

Garlic-Rubbed Picanha with Beetroot Relish is not just a meal; it’s an experience that brings people together around delicious food. By following these tips and techniques, you can create a dish that’s bursting with flavor while impressing your guests effortlessly. Embrace your culinary creativity—after all, cooking should always be fun!