Picanha with Roasted Vegetables and Spiced Yogurt Sauce

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Step 1

Slice zucchini into half-moons (0.5 cm thick)

Step 2

Cut bell pepper into strips

Step 3

Slice red onion into half-rings

Step 4

Coarsely chop garlic

Step 5

Take picanha out of the fridge (bring to room temperature)

Step 6

Mix yogurt with lemon juice, pepper, and salt

Step 7

Set out spices

Step 8

Preheat oven to 200°C (convection).

Step 9

Place veggies on a baking sheet lined with parchment. Drizzle with 2 tbsp olive oil, cumin, smoked paprika, salt & pepper. Toss well.

Step 10

Roast vegetables for 25 minutes, stirring halfway.

Step 11

Grill or sear the picanha in a hot grill or frying pan without extra oil, 3–4 min per side for medium rare.

Step 12

Let rest under foil for 5 minutes, then slice thinly.

Step 13

Finish the yogurt sauce with fresh herbs.

Step 14

Divide roasted vegetables over the plates.

Step 15

Place the sliced picanha on top.

Step 16

Spoon the yogurt sauce in a half-circle or stripe over the meat.

Step 17

Garnish with extra cilantro or parsley.