Grilled picanha with butternut squash

Name: Grilled picanha with butternut squash
Total time: 55 min
Yield: 8
Cuisine: brazilian
Ingredients: 1 butternut squash (about 1.2kg); olive oil; 4 cloves of garlic; 1 bunch of fresh thyme; 1 teaspoon paprika; 1.5 kg picanha, cut into 2cm slices; 1 onion

“Picanha is a prized cut of beef in Brazil, also known as ‘rump cap’. Ask your butcher for this, or a good quality rump steak will also work. ”

Serves 8

Cooks In55 minutes to 1 hour 5 minutes

DifficultySuper easy

Jamie Magazine Beef Mains

Nutrition per serving

Calories 415 21%
Fat 21g 30%
Saturates 8.3g 42%
Sugars 8g 9%
Protein 41.6g 83%
Carbs 16.3g 6%

Of an adult's reference intake

Jamie Magazine

By Almir Santos

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Ingredients

1 butternut squash (about 1.2kg)
olive oil
4 cloves of garlic
1 bunch of fresh thyme
1 teaspoon paprika
1.5 kg picanha, cut into 2cm slices
1 onion

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Jamie Magazine

By Almir Santos

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Method

Preheat the oven to 180ºC/gas 4.
Peel the squash and cut into large cubes, then place in a roasting tin, drizzle with oil and scatter over the unpeeled garlic.
Pick over most of the thyme and sprinkle over the paprika, then toss to coat. Cover with tin foil and roast for 50 minutes to 1 hour, or until soft.
Meanwhile, peel and finely slice the onion.
Season the picanha, then add a splash of oil to a griddle pan and place it over a high heat until smoking hot. Fry the meat in batches for 3 minutes on each side, adding the onion with the last batch.
Once the meat is cooked, cover and rest it for 5 minutes, then sprinkle over the remaining thyme leaves, and serve with the roasted squash.