THIS is DELICIOUS and SO EASY. You just pat it dry, score the fat, season, toss it in a low temp barbecue or oven until it hits 105 degrees. Then toss it on sizzling cast iron grill, 1-2 minutes on each side. YUM.
I’ll post the recipe for the Keto Cilantro Chimichurri sauce shortly, it was adapted from Umami Girl’s brilliant recipe using carrot tops. As I was scouring the web looking for best reverse searing methods for this cut of meat I saw her post using a chimichurri with it and OH MY… don’t skip this glorious addition. It is SO GOOD!
Also - side note, if you haven’t purchased from Butcher Box you may want to give it a try. GREAT quality grassfed beef and other quality meats and seafood.
Enjoy, and let me know how yours turned out.
Keto Reverse Seared Brazilian Picanha (barbeque or oven)
Ingredients
- 2 pounds grass fed sirloin cap (this cut is available at Butcher Box)
- 2 teaspoons Maldon sea salt
- 1 teaspoon freshly ground black peppercorns (Burlap + Barrel brand is my current favorite for spices. They are single-source origin + so fresh)
- Cilantro Chimichurri (recipe below) for drizzling or dipping
Instructions
- Pat down your roast and let it air dry on a rack (in the fridge) for about an hour before cooking.
- Preheat oven or BBQ to 250 degrees.
- Score the fat layer without cutting through the meat in a crosshatch pattern about 1/8" deep and 1" apart.
- Then generously rub it down with salt + pepper.
- Place it in barbeque (or oven in pan - middle rack) with the fat side up.
- Cook over low heat, around 250 degrees. (I used the barbeque)
- Cook until it reaches 105 degrees internally.
- To reverse sear first you will cook the steak over indirect heat until it reaches 105°F, then sear it on all sides for 1-2 minutes in a cast iron pan (or other low-tox). Then voila... it is DONE.
- Now, make sure to let the meat rest for 10 minuts after searing to keep it plump + juicy.
- Garnish with Keto Cilantro Chimichurri Sauce
Calories
550Fat (grams)
30Carbs (grams)
0Protein (grams)
60