BBQ Picanha

Method

1. Remove the Picanha from the refrigerator 1 hour before cooking to bring it to room temperature.
2. Using a sharp knife, score the fat cap in a crosshatch pattern, being careful not to cut into the meat.
3. Season the meat generously with coarse salt and black pepper on all sides.
4. Insert a meat thermometer into the thickest part of the meat.
5. Preheat the barbecue to medium-high heat (around 150°C/300°F).
6. Place the Picanha fat side down on the grill and cook for 10-15 minutes, until the fat is crispy and golden.
7. Flip the meat and continue cooking until the internal temperature reaches 50-52°C (122-126°F) for rare.
8. Remove the meat from the grill and let it rest for a few minutes.
9. Meanwhile, prepare the pea and spring onion side: slice the spring onion thinly, sauté in a little olive oil, add the shelled peas, a splash of water, and salt. Cook until tender.
10. For the yellow potato purée: boil the potatoes in their skins until soft, then mash them. Add a splash of kefir (fermented milk), salt, pepper, and optionally fresh fennel herb.
11. Prepare the raw vegetable salad: slice radishes, fennel, and tomatoes. Use a vegetable peeler to make carrot ribbons. Cut avocado into cubes. Arrange on a plate.
12. Make the dressing: mash the avocado (or use as is), combine with lime juice, minced garlic, finely chopped spring onion, chopped chili, and extra virgin olive oil. Whisk together.
13. Grill the bananas: slice bananas in half lengthwise, grill cut side down for a few minutes until charred and soft.
14. Slice the rested Picanha against the grain and serve with the sides and dressing.