Paleo Picanha (Steak)

By mack

Pan Sear then oven! YUM

Ingredients

• 1 to 2 lbs. grass-fed top cap sirloin, aka coulotte. (At whole foods it was called picanha)
• 3 Tbsp olive oil
• coconut oil
• 1 Tbsp kosher salt (or celtic sea salt)
• Pepper as much as you like, we are heavy hitters with pepper
• 4 cloves of garlic, chopped (we use crushed garlic in a jar from trader joes, took out the work of smashing it ;)

Preparation

Step 1

In a mortar, combine the garlic, salt, pepper and olive oil. (we used a bowl and spoon, don't have mortar)
Crush the ingredients into a paste.
In a large bowl, apply the paste evenly on both sides of the meat. Let sit at room temp for at least 1 hour.
Preheat oven to 350 degrees
After oven reaches 350 degrees, put cast iron skillet (greased with coconut oil) in oven for 15 minutes.
While skillet gets hot, turn stove top burner to medium-high.
Remove skillet from the oven and place on pre-heated stove top burner.
Put Picanha in the skillet to sear for 2 minutes.
Flip meat and cook for another 2 minutes.
Cover skillet with aluminum foil and place in oven for 25 minutes. In my oven this was too long, it was delic but over the temp i like. I will prob do 18-20 min next time. DO NOT cut into meat to check if it is done!
Remove the skillet from the oven and let meat rest for 5-10 minutes before you cut into it. Cut the meat perpendicular to the striations of the meat as this will provide more tender cuts of meat.