Beef Picanha with Lime-Scallion Butter, Toasted Quinoa, and Roasted Radishes

Instructions

1. 1

   Preheat the oven to 220°C / 425°F.

2. 2

   Pat the beef picanha dry with paper towels. Season the whole piece with 5 g fine salt, black pepper, and 5 ml (1 tsp) olive oil. Let it rest at room temperature for 15 minutes while you prepare the other components.

3. 3

   Place the radishes on a sheet pan. Toss them with 10 ml (2 tsp) olive oil, 1 g fine salt, half of the minced garlic, and half of the thyme leaves. Roast for 20 to 25 minutes at 220°C / 425°F, until tender and browned at the edges.

4. 4

   Meanwhile, heat a medium saucepan over medium heat. Add 5 ml (1 tsp) olive oil and toast the quinoa for 2 minutes, stirring constantly. Add the beef broth and 1 g fine salt. Once boiling, lower the heat, cover, and cook for 15 minutes until the liquid is absorbed.

5. 5

   Turn off the heat and let the quinoa rest, covered, for 5 minutes. Fluff with a fork, then stir in the fresh parsley and the remaining thyme.

6. 6

   In a small bowl, mix the unsalted butter with the scallion, lime zest, lime juice, and the remaining minced garlic until evenly combined into a compound butter.

7. 7

   Heat a heavy skillet or cast-iron pan over medium-high heat for 2 minutes. Add the remaining 10 ml (2 tsp) olive oil and sear the picanha for 3 to 4 minutes on the fat side and 2 minutes on the other side, until a golden crust forms.

8. 8

   Transfer the picanha to a tray, or leave it in an oven-safe skillet. Roast at 200°C / 400°F for 8 to 12 minutes, or until it reaches an internal temperature of 52°C / 125°F for medium-rare or 57°C / 135°F for medium.

9. 9

   Remove the picanha from the oven, spread the lime-scallion butter over the top, and let the meat rest for 8 minutes so the juices can redistribute.

10. 10

    Slice the picanha thinly against the grain. Serve with the toasted quinoa and roasted radishes, spooning any melted butter from the tray over the beef before serving.