Slow-Roasted Picanha with Vibrant Chimichurri Sauce

1.Preheat your oven to 275°F (135°C).

2.In a small bowl, mix together the minced garlic, chopped rosemary, chopped thyme, smoked paprika, sea salt, and black pepper to create a rub.

3.Rub the spice mixture all over the picanha, ensuring it is evenly coated. Let it sit at room temperature for about 30 minutes to allow the flavors to penetrate the meat.

4.Place the picanha on a roasting rack in a baking dish, fat side up. This will allow the fat to baste the meat as it cooks.

5.Roast the picanha in the preheated oven for about 2 to 2.5 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare. Use a meat thermometer for accuracy.

6.While the picanha is roasting, prepare the chimichurri sauce. In a medium bowl, combine the olive oil, red wine vinegar, chopped parsley, chopped cilantro, red pepper flakes, and lemon juice. Mix well and set aside to let the flavors meld.

7.Once the picanha is done roasting, remove it from the oven and let it rest for 15-20 minutes before slicing. This helps retain the juices in the meat.

8.Slice the picanha against the grain into thick slices and serve with the chimichurri sauce drizzled on top.