Roast Picanha & Chargrilled Pepper Salad
Ingredients
- 1.2kg Irish Angus Picanha
- 1 tbsp olive oil
- ½ tsp dried thyme
- 3 large red peppers
- 3 large yellow peppers
- 2 tbsp extra virgin olive oil
- 2 tsp balsamic glaze
- small handful fresh basil leaves
- sea salt and freshly ground black pepper
Method
Preheat the oven to 200°C (400°F/Gas Mark 6). Allow the Picanha to return to room temperature; then, using a sharp knife, score the fat cap in a criss-cross pattern. Heat the olive oil in a large frying pan over a medium-high heat. Once the oil begins to shimmer and is just starting to smoke, place the meat in the pan and sear for 2–3 minutes on each side.
Put the seared Picanha on a wire rack in a roasting tin, then season generously and sprinkle with the thyme. Arrange the peppers around the joint and roast for 40 minutes (for medium rare). Remove from the oven and transfer the meat to a platter, then cover loosely with foil and leave to rest for 20 minutes.
Meanwhile, transfer the peppers to a large bowl with tongs and cover with cling film. Leave for 10 minutes to help the skins steam off, then strip off the skins and discard the cores and seeds. Cut the flesh, which will be nicely blackened in places, into strips and arrange on a platter. Drizzle over the extra virgin olive oil and balsamic glaze, then tear the basil on top. Season to taste.
Carve the rested roast Picanha into thin slices and add to the separate platter to serve.
