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Chimichurri Picanha Roast by Zola Nene
Description
Do you have a few steak connoisseurs in your circle? Bring them round to your dinner table and serve them this Chimichurri Picanha Roast inspired by Zola Nene.
Directions
1. Preheat oven to 200 °C.
2. Place potatoes into a large roasting dish, season with salt and pepper, drizzle with olive oil and toss well.
3. Season Picanha roast with salt and pepper then sear in a hot pan fat side down until the fat renders and becomes golden brown (about 6 –8 minutes). Transfer to the roasting dish fat side up with the potatoes.
4. Drizzle Chimichurri sauce all over the roast then cook in the preheated oven for 45 minutes.
5. Remove from the oven, cover with foil and leave to rest for 15 minutes before slicing.
* If you like your meat more well done, roast for longer.
Nutritional Information
Not Available.
Ingredients
• 2k g Steakhouse Classic Picanha Roast
• 350 g baby potatoes; sliced into thirds
• 2 tbsp. Forage and Feast Extra Virgin Olive Oil
• 1 cup Forage and Feast Apricot Chimichurri Sauce
• Salt and pepper