Garlic-Rubbed Picanha with Beetroot Relish
Garlic-Rubbed Picanha with Beetroot Relish offers a delightful fusion of savory beef and sweet-tart beetroot. This dish features tender picanha steak, infused with aromatic garlic and complemented by a vibrant beetroot relish. Perfect for impressing guests at dinner parties or enjoying a cozy meal at home, it’s an unforgettable culinary experience that marries rich flavors with stunning presentation.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Main
- Method: Searing
- Cuisine: Brazilian
Ingredients
Scale
- 1.5 lbs picanha steak
- 6 cloves fresh garlic, minced
- 2 tbsp olive oil
- 1 cup roasted or pickled beetroot, diced
- 1 small red onion, finely diced
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wrap the beetroot in foil for roasting.
- Rub the picanha steak generously with olive oil and minced garlic, then season with salt and pepper.
- Heat a skillet over high heat; sear the picanha for 4-5 minutes on each side until browned.
- Roast the wrapped beetroot in the oven for 45-60 minutes until fork-tender.
- After cooling, peel and chop the roasted beetroot. Mix it with diced onion and balsamic vinegar; season lightly with salt.
- Let the picanha rest for at least 10 minutes before slicing against the grain. Serve topped with beetroot relish.
Nutrition
- Serving Size: 1 slice of steak with relish (approximately 4 oz)
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 80mg
Keywords: Experiment by adding herbs like rosemary or thyme to elevate flavor. Substitute beetroot with seasonal options such as mango or pineapple for a unique twist. Refrigerate leftover picanha in an airtight container for up to three days; reheat gently to maintain moisture.