Tony’s Take on Picanha at Tropicana Restaurant

Ingredients

• 2 lb Picanha roast (sirloin cap), fat cap intact
• 1 large head cauliflower, cut into florets
• 4 tbsp unsalted butter, divided
• 0.25 cup heavy cream
• 2 cups high-quality beef stock
• 0.5 cup red wine (Cabernet or similar)
• 2 cloves garlic, smashed
• 2 sprigs fresh thyme
• 2 medium carrots, peeled and cut into batons
• 1 large zucchini, cut into batons
• 1 handful mixed salad greens
• Olive oil
• Kosher salt
• Freshly cracked black pepper
• Natural Pyramid Garnishing Salt (Salted Perfection)

Instructions

1. Preheat your oven to 250°F (120°C). We are starting low and slow.
2. Score the fat cap of the Picanha in a crosshatch pattern without cutting into the meat. Season generously with Kosher salt and black pepper on all sides.
3. Place the beef on a wire rack set over a baking sheet. Roast in the oven until the internal temperature hits 115°F for medium-rare. This takes about 45-60 minutes depending on thickness. Remove and let it rest.
4. While the beef cooks, toss the cauliflower florets in olive oil and salt. Roast them on a separate tray (crank the oven to 400°F after the beef is out, or use a second oven) until they are deep golden brown and tender. The color is flavor.
5. Transfer the roasted cauliflower to a blender. Add 2 tablespoons of butter and the heavy cream. Blitz until smooth. If it is too thick, add a splash of water or stock. Keep warm.
6. For the jus, combine the beef stock, red wine, smashed garlic, and thyme in a saucepan. Boil hard until reduced by two-thirds and it coats the back of a spoon. Whisk in 1 tablespoon of cold butter at the end for gloss. Strain and set aside.
7. In a skillet, sauté the carrots and zucchini batons with a little olive oil until tender-crisp. Season with salt.
8. Heat a grill or cast-iron skillet to ripping hot. Sear the Picanha, fat-cap side down first, to render that fat and get a crust. Flip and sear the lean side briefly. The internal temp should end up around 130°F.
9. Rest the meat for 10 minutes. Slice against the grain.
10. To plate, swoop a generous amount of caramelized cauliflower purée on the plate. Fan the steak slices on top. Drizzle with the meat jus. Arrange the vegetables and fresh greens on the side.
11. Finish the steak with a pinch of Natural Pyramid Garnishing Salt for that visual pop and crunch. DUNZO!