Picanha in the oven

To prepare the picanha, salt the meat on both sides 1. In a skillet, heat a swirl of olive oil and sear the picanha over medium-high heat 2 for 2-3 minutes on each side 3, to get a golden crust.

Cut the garlic head horizontally 4, place it on a baking sheet lined with parchment paper along with rosemary, thyme, and sage. If you prefer, you can heat the herbs with a blowtorch to intensify the flavor 5. Place the picanha on a rack positioned above the herbs so that the fat can drip onto the sheet below 6.

Char the meat with the blowtorch for a smoky effect 7. Cook in a preheated fan oven at 356°F for 30 minutes. Meanwhile, prepare the side dish: trim the zucchini and cut them in half lengthwise 8, then slice into half-moons 9.

Trim the eggplants and cut them into slices about 0.4 inches thick 10, then slice into sticks of the same thickness 11, and finally cut into cubes 12.

Clean the bell peppers and cut them into sticks of 0.4 inches 13. Now gather the vegetables on a baking sheet lined with parchment paper and season them with oil, salt, and pepper 14. Also, put the vegetables in the oven and bake for 20 minutes. Meanwhile, prepare the chimichurri sauce: in a container, pour the parsley and chili pepper 15.

Add the garlic 16, red wine vinegar 17, and olive oil 18.

Salt 19, pepper 20, and finally add dried oregano 21.

Blend with an immersion blender 22 to obtain a smooth sauce 23. When the picanha is ready, take it out of the oven and let it rest for 10 minutes before slicing it 24; this will help keep the juices inside the meat.

Meanwhile, the vegetables will also be ready 25, slice the meat 26, and serve your picanha in the oven with the vegetables and chimichurri sauce 27.