Marinated Roast Picanha with Charred Scallion and Garlic Oil

BY: Marge Perry and David Bonom

  • cooking-duration 2 to 2.5 hours
  • servings 8 SERVINGS
  • cooking-style oven
  • cooking-mode moderate

Picanha is wildly popular in Brazil, but not well known in the U. S. Also known as the sirloin cap, the picanha is lean, tender and full of hearty flavor. This recipe uses charred scallion and garlic oil to enhance the deep, meaty flavors of the roast.



  • 1 - Snake River Farms American Wagyu Picanha Buy Now

  • 4 garlic cloves

  • 2 tablespoons soy sauce

  • 3 tablespoons olive oil, divided

  • 2 tablespoons fresh lime juice

  • 1 teaspoon smoked paprika

  • 1 teaspoon ground cumin

  • 3/4 teaspoon ground black pepper

  • 2 teaspoons kosher salt

Charred Scallion and Garlic Oil

  • 6 scallions, trimmed

  • 1/2 cup + 2 teaspoons olive oil, divided

  • 6 garlic cloves, thinly sliced

  • 1/8 teaspoon crushed red pepper flakes

  • 3 tablespoons coarsely chopped cilantro

  • 2 teaspoons grated fresh lime zest

  • 1/2 teaspoon salt


With the tip of a knife, score the fat cap on the picanha in a 1-inch diamond pattern, cutting down to the flesh but not through it.
10 minutes
Finely grate the garlic cloves and combine them with the soy sauce, 2 tablespoons of the oil, lime juice, paprika, cumin, and pepper in a large bowl. Add the picanha and turn to coat with the marinade. Let stand at room temperature for 1 hour, or refrigerate up to 4 hours (Bring the roast to room temperature before cooking.)
1 hour
Preheat the oven to 400°F.
1 minute
Wipe off the excess marinade and season the meat with the salt. Heat the remaining 1 tablespoon oil in a large cast iron skillet over medium-high heat. Add the steak, fat cap down, and cook until browned, 2-3 minutes. Turn the steak over and cook 2 minutes longer.
10 minutes
Transfer the skillet to the oven and roast until an instant read thermometer inserted into the thickest part of the steak registers 120°F, about 45-50 minutes.
45 to 50 minutes
Remove from the oven, transfer to a cutting board and let rest, loosely tented with foil, 20 minutes before slicing. Serve with the charred scallion and garlic oil spooned over the slices.
25 minutes
Toss the scallions with 2 teaspoons of the oil. Heat a grill pan over medium-high heat until very hot. Add the scallions and cook, turning occasionally, until charred in spots, about 5-6 minutes. Transfer to a cutting board and cut into 3/4-inch pieces; transfer to a bowl.
10 minutes
Combine the remaining 1/2 cup oil, garlic, and red pepper flakes in a small skillet over medium heat. Cook until the garlic is lightly browned, about 4-5 minutes. Transfer the mixture to the bowl with the scallions and stir in the cilantro, lime zest, and salt. Serve warm or at room temperature. Can be made up to 2 days ahead and refrigerated.
10 minutes