Marinated Roast Picanha with Charred Scallion and Garlic Oil
BY: Marge Perry and David Bonom
- 1 - Snake River Farms American Wagyu Picanha (approximately 3 ½ pounds) 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.
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.)
Preheat the oven to 400°F.
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.
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.
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.
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.