The Picahna roast is a coveted craft steak excellent for tacos. It's cut from the sirloin cap and is super flavorful and delicious. A quick sear on the stovetop then into the oven and you've got a quick and tasty dinner in no time.
- 1915 Farm Grassfed Picahna Roast
- 1915 Grill Seasoning
- 5-6 Tbsp Olive Oil
- 3-4 Tbsp Beef Tallow or Bacon Fat
- Corn tortillas
- Cotija cheese
- Jar of chimichurri sauce
Generously season the Picanha roast with kosher salt and 1915 Farm Grill Seasoning and bring to room temperature.
Preheat oven to 350°
Score the fat side of the Picanha roast, taking care not to cut into the meat – just the fat, in a criss cross or diamond pattern.
In a cast iron skillet over medium heat, melt beef tallow or bacon fat. Once very hot, place the roast fat side down and sear for 5 minutes.
Sear the other side for 5 minutes and the sides for about 1-2 minutes each, until there's a golden brown crust all around.
Transfer skillet with roast to the oven for about 6 minutes for medium-rare.
While the meat rests for 10 minutes, fry corn tortillas in olive oil and gather taco toppings.
Slice meat against the grain, assemble tacos with toppings, and enjoy!
We hope you enjoy this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm
P.S. If you love our boneless craft steaks – consider subscribing to the new Blissful for Boneless box (ships free in TX, reduced in other states). Each box includes our most popular boneless cuts including craft steaks, ground chicken, breasts, boneless thighs, ground beef, and stew meat/beef roast! Perfect for the home cook looking for a little more convenience while not sacrificing the quality and taste 1915 Farm delivers, right to your door.