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  2. Roasted Picanha Puttanesca

Roasted Picanha Puttanesca

Picanha, a.k.a Sirloin Cap or Coulotte is a delicious, juicy cut that cooks quickly with minimal preparation. The Italian flavors bring out the beefy flavor of this cut.

  • 1 hr
    15 min
  • 10
    SERVINGS
  • 230
    Cal
  • 22 g
    Protein

Ingredients:

  • 2-1/2 to 3 pounds beef Coulotte Roast, Sirloin Cap Roast or Picanha
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon garlic, thinly sliced
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup white wine
  • 1 can (15 ounces) diced tomatoes
  • 1 can (15 ounces) crushed tomatoes
  • 1/2 cup sliced olives
  • 1/4 cup roasted red peppers, thinly sliced
  • 2 tablespoon capers
  • 1/2 teaspoon anchovy paste
  • 5 fresh basil leaves
  • Cooked pasta, burrata or Parmesan cheese, optional

Cooking:

  1. Preheat oven to 450°F. Pat beef Coulotte Roast dry with paper towel; using a knife score fat to create a tight diamond pattern. Season beef with Italian seasoning, salt and pepper. Place beef, fat side down in large (12-inch), cold cast iron skillet.

  2. Roast 15 to 20 minutes.

  3. Remove skillet from oven; remove all but 2 tablespoons drippings. Using remaining drippings, add garlic and crushed red pepper to beef in skillet. Cook and stir 1 to 2 minutes or until fragrant. Add wine; continue stirring for 1 to 2 minutes or until alcohol burns off and browned bits attached to skillet are dissolved. Add tomatoes, olives, peppers, capers and anchovy paste; stir until combined.

  4. Turn roast fat side up. Place skillet back in oven; roast 8 to 10 more minutes or until meat thermometer registers 135°F for medium rare, 150° for medium doneness. Transfer roast to carving board; tent loosely with foil. Let stand 8 to 10 minutes. (Temperature will continue to rise about 10°F to reach 145° for medium rare; 160°F for medium.)

  5. Carve roast into slices; place over cooked pasta, if desired. Spoon sauce over dish. Top with basil leaves and cheeses, if desired.

230 CALORIES

0 % *

4g SAT FAT

0 % DV **

22g PROTEIN

0 % DV

3.6 mg IRON

0 % DV

8.2 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 3 ounces sliced beef with 1/3 cup sauce: 230 Calories; 108 Calories from fat; 12g Total Fat (4 g Saturated Fat; 0.5 g Trans Fat; 0.5 g Polyunsaturated Fat; 5.5 g Monounsaturated Fat;) 66 mg Cholesterol; 482 mg Sodium; 9 g Total Carbohydrate; 2 g Dietary Fiber; 3.3 g Total Sugars; 22 g Protein; 0 g Added Sugars; 25.6 mg Calcium; 3.6 mg Iron; 523 mg Potassium; 0.2 mcg Vitamin D; 0.2 mg Riboflavin; 7.7 mg NE Niacin; 0.4 mg Vitamin B6; 2.2 mcg Vitamin B12; 200 mg Phosphorus; 8.2 mg Zinc; 28.2 mcg Selenium; 96.2 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Potassium, Riboflavin, Phosphorus, and Choline.

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