Picanha Roast with Charred Cherry Tomatoes and Onions
- 5 cloves Garlic
- 3 tbsp Kosher salt
- 5 tbsp Olive oil
- 2-3 pound Picanha Roast
- 2 pints Cherry tomatoes
- 16 oz Pearl Onions
- Ground black pepper - to taste
- Smash garlic cloves, sprinkle with salt then chop and smear making a paste. Place garlic in a bowl and mix in 1 tablespoon on olive oil
- Put meat in a baking pan and prick it all over with a fork. Evenly rub garlic paste on meat, marinate at room temperature for 1 hour.
- Preheat oven to 400 degrees F. Scrape as much of the garlic paste off meat as possible so it does not burn.
- Heat large cast iron skillet over medium-high heat. Pour in 3 tablespoons of olive oil and sear beef until browned on both sides. 4-5 minutes total.
- Transfer skillet to oven and cook roast for about 30 minutes for medium rare, or until internal temperature reaches 130 degrees F.
- Remove roast from oven, cover with foil and let rest for 10 minutes before slicing.
- While roast rests, preheat a grill pan over medium-high heat. Alternately thread cherry tomatoes and pearl onions onto wood or metal skewers.
- Brush tomatoes and onions with remaining 1 tablespoon of olive oil and season with salt and pepper.
- Lay vegetable skewers on grill pan and char on both sides. Serve on platter alongside sliced beef. Enjoy!
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