Wagyu Picanha with Bush Tomato Chimichurri and Smoked Sweet Potato Puree

Ingredients

• 600gWagyu Picanha (sirloin cap)
• 2 tspCoarse sea salt
• 1 tspBlack pepper, freshly ground
• 500gSweet potato
• 1 tspSmoked paprika
• 3 tbspOlive oil
• 2Garlic cloves
• 3 tbspRed wine vinegar
• 1/2 cupFresh parsley, finely chopped
• 2 tbspFresh oregano, finely chopped
• 1 tbspDried bush tomatoes (Akudjura)
• 1/2 tspRed chili flakes
• 1/4 cupWater

Instructions

1. Preheat your oven to 200°C (400°F). Peel and cube the sweet potato.
2. Toss the cubed sweet potato with 1 tablespoon of olive oil, smoked paprika, and a pinch of salt. Spread in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
3. While the sweet potatoes roast, prepare the bush tomato chimichurri: finely mince the garlic. In a small bowl, rehydrate the dried bush tomatoes by soaking them in 1/4 cup of hot water for 5 minutes, then finely chop them.
4. In a medium bowl, combine the rehydrated and chopped bush tomatoes, minced garlic, finely chopped parsley, finely chopped oregano, red chili flakes, red wine vinegar, and 2 tablespoons of olive oil. Stir well and season with a pinch of salt and pepper. Set aside to allow flavors to meld.
5. Prepare the picanha: Score the fat cap of the picanha in a diamond pattern, being careful not to cut into the meat. Season generously with coarse sea salt and freshly ground black pepper on all sides.
6. Heat a heavy-bottomed, oven-safe skillet (preferably cast iron) over high heat until smoking. Place the picanha fat-side down in the hot skillet and sear for 5-7 minutes, rendering the fat until it's deeply golden brown and crispy.
7. Flip the picanha to sear the meat side for 2-3 minutes until browned. Transfer the skillet to the preheated oven and roast for 15-20 minutes for medium-rare (internal temperature 52-55°C / 125-130°F), or longer for desired doneness.
8. Remove the picanha from the oven and transfer it to a cutting board. Tent loosely with foil and rest for 10-15 minutes. This is crucial for juicy meat.
9. While the picanha rests, make the puree: Transfer the roasted sweet potatoes to a food processor or use a potato masher. Add a drizzle of olive oil, salt, and pepper to taste. Blend or mash until very smooth and creamy.
10. Slice the rested picanha against the grain into thick slices. Serve immediately with a generous dollop of the smoked sweet potato puree and spoon the bush tomato chimichurri generously over the sliced meat.
11. Garnish with a sprinkle of fresh parsley, if desired.