2.5kg Grill mix à la Siciliana Ardo 1.5kg Sweet potato wedges Ardo 100g Tomato diced Ardo 100g Smokey BBQ mix Ardo 10g Garlic Ardo 10g Parsley Ardo 1.5kg Picahna 1 lime olive oil salt and pepper
Preparation
Let the meat come to room temperature before you can start frying the picanha in the pan.
Heat up the grill mix à la Siciliana in a pan with olive oil. Add the garlic and season with salt and pepper.
Mix the smokey BBQ mix with the tomato dices and 1dl olive oil and taste with lime juice. Mix the parsley under the chimichurri. Season with salt and pepper.
Bake the sweet potato wedges in the oven, according to the packaging instructions.
Cut a diamond pattern in the fat of the picahna with a knife. Season with salt and pepper.
Heat a frying pan at high heat. Bake the meat for 8 minutes on the fat side. Then fry the meat until brown.
Put the meat in a baking dish and continue to cook in the oven at 180°C.
Let the meat rest for 5 minutes.
Cut the meat into thin slices.
Serve the picanha slices with the sweet potato wedges and the grill mix à la Siciliana.
