Picanha with herbal rub

Name: picanha with herbal rub
Cook time: 45 min
Total time: 55 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 2 el fennel seed; 4 toe garlic; tl sea salt; 4 tl paprika; 2 tl fresh thyme; 1 tl chili powder; 2 medium oranges cleaned up; 1 kg picanha beef, at room temperature

Picanha (beef) with herbs rub of fennel, paprika powder, thyme and chili powder. Summer and summer

Ingredients

Kitchen Stuff

1 gas barbecue
1 mortar

Directions

Turn on the barbecue.
Grind the fennel seed into the mortar. Add the garlic and the salt and grind until smooth pasta. Mix the rest of the herbs through the rub.
Grate the orange zest of the oranges above the rub.
Dab the picanha dry with kitchen paper and cut the fat crosswise. Rub the meat around with the rub.
Gril with the grease down on high heat 3 min. Turn around, turn down the heat. Close the BBQ and grill to a core temp. at 56 ° C. This takes about 20 min.
Take the meat from the barbecue and wrap in aluminum foil. Leave to rest for 10 minutes. Then cut into thin slices and serve.

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Nutrition

215Calories

Sodium21% DV505mg

Fat18% DV12g

Protein50% DV25g

Carbs0% DV1g

Fiber4% DV1g

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