Whole Picanha with Creamy Polenta & Smoky Kale

Dry brine the whole picanha for 24 hours in the fridge on a wire rack to pull moisture out.

Season the picanha with salt and pepper.

Sear the picanha on the stovetop for about 5 to 10 minutes.

Transfer the picanha to the oven and cook at 350°F for about 15 minutes.

Rest the picanha for about 15 minutes after cooking.

For the smoky kale, heat neutral oil in a pan over medium-high heat.

Add diced onions to the pan and sauté until they soften, without letting them caramelize.

Add minced garlic, smoked paprika, and tomato paste to the onions and sauté until combined.

Add chopped kale to the pan and stir.

Pour in chicken stock and let it cook down.

For the creamy polenta, combine organic cornmeal with heavy cream and/or creme fraiche in a pot and cook according to package instructions.

Add blistered cherry tomatoes to the smoky kale before serving.

Slice the rested picanha against the grain with a sharp knife.

Equipment Needed

Spice Level:

Allergens