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Export 9 ingredients for grocery delivery
Step 1
For the potatoes
Step 4
Preheat the oven to 180ο C (350ο F) set to fan.
Step 5
Spread the whole salt into a baking pan and add the potatoes.
Step 6
Bake for 40-45 minutes.
Step 9
For the picanha
Step 12
Preheat the oven to 120ο C (250ο F) set to fan.
Step 13
In a bowl add the paprika, allspice, chili powder, vegetable bouillon powder, and mix.
Step 14
Add the olive oil and mix until there is a paste.
Step 15
Spread the paste over the whole surface of the meat and ideally, refrigerate it for 1-2 hours to marinate it well.
Step 16
Add the picanha into a frying pan with the fat side facing down and transfer over medium heat. Cook the fat side for 20 minutes and then, flip it over and allow 2 minutes for it to turn golden.
Step 17
Transfer into a baking pan with a rack and pour over the sauce from the frying pan.
Step 18
Roast for 1 hour. Remove and let it rest. To calculate the cooking time properly, for every 100 g more picanha, increase the cooking time by 10 minutes. For every 100 g less picanha, decrease the cooking time by 5 minutes.
Step 21
To assemble
Step 24
Place the frying pan in which you cooked the picanha over high heat.
Step 25
Remove the potatoes from the salt and cut them in half.
Step 26
Transfer into the hot frying pan with the cut side facing down. Add the butter and let it melt.
Step 27
Turn off the heat and let the butter get to all of the potatoes.
Step 28
Cut the picanha into thin slices and serve with the potatoes and thyme.