Jamie Magazine
By Almir Santos
55 mins
Super easy
serves 8
About the recipe
Picanha is a prized cut of beef in Brazil, also known as ‘rump cap’. Ask your butcher for this, or a good quality rump steak will also work.
Recipe From
Ingredients
1 butternut squash (about 1.2kg)
olive oil
4 cloves of garlic
1 bunch of fresh thyme
1 teaspoon paprika
1.5kg picanha, cut into 2cm slices
1 onion
Method
- Preheat the oven to 180ºC/gas 4.
- Peel the squash and cut into large cubes, then place in a roasting tin, drizzle with oil and scatter over the unpeeled garlic.
- 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.
- Meanwhile, peel and finely slice the onion.
- 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.
- 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.
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