Picanha is a prized Brazilian beef cut seared on a griddle until medium-rare, then rested and served with paprika-spiced roasted butternut squash and caramelized onion.
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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.
Cool leftovers completely, store in separate airtight containers for up to 3 days, and reheat gently in a warm oven or on the stovetop with a splash of olive oil.
griddle pan or cast-iron skillet · roasting tin
Picanha is a rump cap cut prized in Brazil. Ask your butcher for picanha or rump cap; it should have a fat cap and be sliceable into 2cm steaks.
Fry each slice 3 minutes per side over high heat until golden. Rest for 5 minutes covered before serving to retain juices.
Yes, peel and cube the squash up to 8 hours in advance; store in an airtight container in the fridge. Proceed with roasting when ready.
A large cast-iron skillet or heavy-bottomed frying pan works equally well; the key is high heat and a smoking-hot surface.
Yes, use pumpkin, acorn squash, or sweet potato cut into similar-sized cubes; roasting time may vary by 10–15 minutes depending on density.
