Prime Picanha Steak (with roasted red curry cauliflower)

Ingredients: 

Red curry powder

Chipotle Powder

Cumin

Salt and pepper

About 2-2.5 pound Prime Picanha steak for two people

Your favorite steak sauce, bbq sauce or chimichurri would accompany this well.  

Directions: 

1. Score the fat cap. Season with a little red curry powder and then a hefty amount of sea salt, cracked pepper, cumin, and chipotle powder. Set in fridge, uncovered on a rack for 6 hrs or more.

2. Preheat grill to high heat (if you have an extra sear burner, turn that on too!  Cook 5-6 minutes each side on high heat. Then move to Indirect heat about 15 minutes or until 140 degrees internal temp (or your desired steak temp). 

3. Cover with foil and wait 10 minutes to cut. Enjoy with your favorite steak sauce or bbq sauce. 

This turned out better than expected and I will definitely be buying this again soon. 

Side dish idea for this one is a simple roasted cauliflower that is also seasoned with a little red curry powder. 

Ingredients: 

1 head of cauliflower, cut into similar size pieces

1/4 cup olive oil

1/4 cup honey

2 TBSP red curry powder

1 tsp garlic powder

1 tsp salt

1 tsp black pepper

1/4 tsp cayenne

Optional: fresh cilantro for garnish

Directions:

1. Preheat oven to 425 degrees. In a large bowl, combine all the spices, oil oil and honey. Mix until combined. 

2. Toss the cauliflower in the spice mixture and then lay on a parchment lined sheet tray. Spread out the cauliflower so they are not stacked or touching. This will result in a dark roast and not steamed cauliflower. 

3. Roast for 25-30 minutes or until tender and golden brown. Toss once halfway through. 

Optional to garnish with cilantro.