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Grilled picanha with butternut squash
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Total Time:
55 minutes
Brazilian prized beef cut, Picanha (rump cap), can be substituted with high-quality rump steak.
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
Instructions:
  • Preheat the oven to 180ºC/gas 4. Peel and cube the squash, place in a roasting tin, drizzle with oil, add unpeeled garlic, most of the thyme, and paprika. Toss to coat, cover with foil, and roast for 50 minutes to 1 hour until soft. Meanwhile, finely slice the onion. Season the picanha, heat oil in a griddle pan until smoking hot, then fry the meat in batches for 3 minutes per side. Add onion with the last batch. Rest the meat for 5 minutes, sprinkle with remaining thyme, and serve with roasted squash.

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