Oven-roasted picanha with vegetables and chimichurri sauce

For the picanha:

• 2 + 1/4 lbs of picanha (1 kg)

• Salt to taste

• Olive oil to taste

• 1 bunch each of fresh rosemary, thyme, and sage

• 1 head of garlic, halved

For the vegetables:

• 2 zucchinis, sliced

• 1 red bell pepper, cut into strips

• 1 eggplant, sliced

• Olive oil to taste

• Salt and pepper to taste

For the chimichurri sauce:

• 1 bunch of fresh parsley, chopped

• 2 garlic cloves, minced

• 1/4 cup of red wine vinegar (60 ml)

• 1/2 cup of olive oil (120 ml)

• 1 fresh chili, chopped (optional)

• 2 tbsp of dried oregano (20 g)

• Salt to taste

• Pepper to taste

• In a bowl, combine chopped parsley, minced garlic, red wine vinegar, olive oil, chopped chili (if using), dried oregano, salt, and pepper. Mix well and let rest for at least 30 minutes. Blend if you prefer a smoother texture.

• Preheat the oven to 355°F (180°C) on fan setting.

• Heat a large skillet over medium-high heat with a drizzle of olive oil. Lightly salt the picanha on all sides.

• Sear the picanha for about 2–3 minutes per side, until a golden crust forms.

• In a baking tray, place the rosemary, thyme, sage, and the halved garlic head.

• Set a rack over the herbs and place the picanha on top, fat side up, so the juices drip down and infuse the tray. You can lightly char the herbs with a torch for extra aroma.

• Roast the picanha in the oven for 30 minutes at 355°F (180°C), fan setting.

• Meanwhile, prepare the vegetables. Arrange zucchini, bell pepper, and eggplant on a baking tray lined with parchment paper. Drizzle with olive oil, season with salt and pepper, and mix well.

• Roast the vegetables for 20 minutes, until tender and slightly golden.

• Once the picanha is done, remove it from the oven and let it rest for 10 minutes before slicing. This helps retain the juices.

• Slice the picanha and plate it with the roasted vegetables. Drizzle generously with chimichurri sauce and serve.