Jamie Oliver

Grilled picanha with butternut squash

Grilled picanha with butternut squash

Serves 8
Cooks In55 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    415
    21%
  • Fat
    21g
    30%
  • Saturates
    8.3g
    42%
  • Protein
    41.6g
    92%
  • Carbs
    16.3g
    6%
  • Sugars
    8g
    9%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Almir Santos

Save 35% on a year's subscription with our special offer

Tap For Method

Ingredients

  • 1 butternut squash (about 1.2kg)
  • olive oil
  • 4 cloves of garlic
  • 1 bunch of fresh thyme
  • 1 teaspoon paprika
  • 1.5 kg picanha, cut into 2cm slices
  • 1 onion
Tap For Method

Share this Recipe

Tap For Ingredients

Method

  1. Preheat the oven to 180ºC/gas 4.
  2. Peel the squash and cut into large cubes, then place in a roasting tin, drizzle with oil and scatter over the unpeeled garlic.
  3. Pick over most of the thyme and sprinkle over the paprika, then toss to coat. Cover with tin foil and roast for 50 minutes to 1 hour, or until soft.
  4. Meanwhile, peel and finely slice the onion.
  5. Season the picanha, then add a splash of oil to a griddle pan and place it over a high heat until smoking hot. Fry the meat in batches for 3 minutes on each side, adding the onion with the last batch.
  6. Once the meat is cooked, cover and rest it for 5 minutes, then sprinkle over the remaining thyme leaves, and serve with the roasted squash.

Tip

View Comments
Nutrition per serving
  • Calories
    415
    21%
  • Fat
    21g
    30%
  • Saturates
    8.3g
    42%
  • Protein
    41.6g
    92%
  • Carbs
    16.3g
    6%
  • Sugars
    8g
    9%

Of an adult's reference intake