Garlic Scape Chimichurri Roast

Picanha-Style Garlic Scape Roast with Garlic Scapes Chimichurri

Picanha is traditionally made with the coulotte (sirloin cap) cut in Brazil, but you could also substitute top sirloin. It is roasted over open flames and served as one of the meats in the churrascaria-style restaurants. Typically, the picanha-style preparation includes a mixture rub of salt, olive oil, and garlic. I substituted garlic with garlic scapes, a spring/early summer seasonal ingredient, which, in addition to garlicky flavor, adds a refreshing herb flavor to the meat. In this recipe, the rump heart is roasted in the oven, alternatively it can also be prepared on a grill. Garlic Scape Chimichurri is a great accompaniment to the picanha roast.

Ingredients:

Garlic Scapes Chimichurri
1 cup parsley
1/2 cup garlic scapes, crushed
2 tablespoons onions, finely chopped
3 tablespoons white vinegar
1/2 teaspoon red pepper flakes
Salt, pepper to taste
1/2 cup extra virgin olive oil

Roast
1/4 cup garlic scapes, crushed
1/3 cup extra virgin olive oil
3 tablespoons coarse sea salt
2 pound top sirloin roast, trimmed of fat

Directions:

Garlic Scapes Chimichurri

1. Place parsley, crushed garlic scapes, onions, white vinegar, and red pepper flakes in a food processor. Mix to blend well.

2. Season with salt and pepper to taste. Then, while the food processor is running, pour in the extra virgin olive oil in a thin stream.

3. Refrigerate until ready to serve.

Roast

1. In a food processor, combine crushed garlic scapes, salt, and extra virgin olive oil. Mix to a paste.

2. Rub the garlic scape paste all over the roast. Refrigerate for at least two hours.

3. Before cooking, let it sit at the room temperature for at least 30 minutes.

4. Preheat the oven to 400 degrees.

5. Scrape most of the garlic scape mixture off.

6. Heat oil in a large skillet. Sear the roast, about 2-3 minutes per side.

7. Place in an oven and roast for about 25-30 minutes, turning the roast once.

8. Once out of the oven, let the roast rest for about 10 minutes, then slice thinly.

9. Serve with Garlic Scapes Chimichurri and grilled polenta or caramelized bananas.

Recipe Development & Photography by Natasha Price, 5 Star Foodie

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