Oven Roasted Picanha With Aromatic Salt Crust | Wild Fork
Oven-roast picanha in an aromatic salt crust and serve with warm potato and pepper salad for a juicy, bold, and impressive beef dish.
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Cooking tools:
- Instant-read thermometer
- Roasting pan
- Pepper mill
- Oven
- Mixing bowl
- Aluminum foil
- Paper bag
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Serving platter
- Stove
Ingredients
- 1 Picanha, thawed
- 3 Tbsp. WFF Himalayan Pink Salt, to taste
- 1 Tbsp. WFF Granulated Garlic
- ¼ cup Fresh Thyme
- 1 Tbsp. Worcestershire Sauce
- Warm Baby Potato and Roasted Pepper Salad:
- 1 lb. Baby Potatoes, cut in half
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 1 Tbsp. Parsley, coarsely chopped
- Olive Oil and White Wine Vinegar, to taste
- Freshly Ground Black Peppercorns, to taste
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