Master the Grill: Picanha with Confit Garlic
Take the traditional Sunday roast outdoors with seared picanha, sweet confit garlic and fresh herbs. A generous barbecue centrepiece made for sharing.
Take the traditional Sunday roast outdoors with a centrepiece made for sharing. Seared picanha meets sweet, slow-cooked garlic and fresh herbs for a barbecue recipe that feels generous, relaxed and full of flavour.
Prepare the board at the centre of the table and serve the sliced beef while it is still warm, allowing the meat juices, garlic and herbs to come together.
Recipe details
- Preparation
- 10 min
- Cooking
- 20 min
- Serves
- 6
- Difficulty
- Easy
Ingredients
- 1 picanha joint (approximately 1.2kg)
- 2 heads of garlic, cloves peeled
- 100g butter
- Coarse sea salt or grilling salt, to taste
- Fresh rosemary or thyme, to taste
Method
- Slice the picanha into thick steaks and sear over a hot barbecue until the fat renders and the meat reaches your preferred doneness.
- Place a heatproof frying pan on the grill. Add the butter and whole garlic cloves, then cook gently until the garlic is soft, glossy and lightly golden.
- Transfer the garlic to a serving board and crush it into a rough paste.
- Rest the picanha briefly, then slice it thinly and arrange it over the garlic.
- Finish with coarse salt and fresh herbs, then serve immediately.
