Picanha! Smoked! Romesco! Green beans! Treager! Rosemary! kosher salt, mashed potato!

picanha beef

🥗Healthier: flank steak

💰Cheaper: sirloin

flank steak is leaner and more affordable than picanha.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

avocado oil offers a similar flavor with a higher smoke point.

butter

🥗Healthier: margarine

💰Cheaper: cooking oil

margarine can provide similar richness at a lower cost.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

dried herbs can be used for convenience and cost.

Score the fat cap of the picanha in a crosshatch pattern, cutting down to the meat.

Rub a generous amount of kosher salt into the scored fat cap.

Add chopped fresh rosemary and black pepper to the fat cap, rubbing it in well.

Turn the picanha over and spread a mixture of half creamy horseradish and half tiger sauce on the meat side.

Season the meat side with salt, black pepper, and garlic powder.

Preheat the Traeger grill to a high temperature for smoking the picanha.

Place the picanha on the grill and cook until the internal temperature reaches about 125°F (52°C).

Remove the picanha from the grill and let it rest under a tent for a while before slicing.

Slice the rested picanha against the grain into thin strips.

Prepare a quick romesco sauce by blending 10-12 ounces of roasted red bell peppers, 1 cup of toasted almonds, 2 cloves of garlic, 1 can of plum tomatoes, 1 tablespoon of balsamic vinegar, 1/4 cup of parsley, and 2 tablespoons of olive oil until smooth.

Taste the romesco sauce and adjust seasoning with salt and pepper as needed.

Plate the picanha slices with the romesco sauce, steamed green beans, and mashed potatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary