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–+ servings
Total Time :1 hour 45 minutes
Servings: 6

INGREDIENTS
 

  • 2.2 pounds/1 kilogram picanha, top sirloin cap
  • 1 tablespoon salt, plus more to taste
  • 1 tablespoon whole-grain mustard
  • 8–10 soft dates
  • ½ cup boiling water
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder

Potatoes:

  • 6 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 garlic cloves, smashed
  • 2 rosemary sprigs or thyme sprigs

INSTRUCTIONS

  • Score the fat cap of the picanha in a 1-inch crosshatch pattern, cutting through the fat but not into the meat. Season all over with the salt and place on a rack set over a sheet pan. Refrigerate uncovered at least 8 hours or overnight. If skipping this step, season just before roasting.
  • Heat oven to 250°F/120°C. Set a rack over a sheet pan.
  • Place the dates in a bowl, cover with the boiling water, and soak for 20 minutes until very soft. Slip off and discard the skins. Mash the dates into a smooth paste and stir in the mustard, adding a little soaking liquid as needed to make a thick, spreadable glaze.
  • Spread the glaze over the meat and season with the black pepper, paprika, and garlic powder. Place fat side up on the rack. Toss the potatoes with the olive oil, salt, pepper, garlic, and herbs, then spread on the sheet pan beneath the rack so the drippings fall onto the potatoes.
  • Roast until the internal temperature reaches 130°F/55°C for medium-rare to medium, 1¼ to 1½ hours. Transfer the roast to a cutting board. Heat a skillet over medium-high and sear the fat cap until browned and crisp, 3 to 5 minutes. Let rest 15 minutes before slicing against the grain.
  • While the meat rests, continue roasting the potatoes if needed until deeply golden and tender. Slice the picanha roast and serve with the potatoes and any pan drippings.