Traeger Grilled Picanha with Farofa
Traditional Brazilian picanha is cooked up on the Traeger grill and served with farofa-- a flavorful cassava flour side that compliments the meat perfectly.
Equipment
- Meater thermometer
- Paring or boning knife
- Traeger Timberline Grill
- Traeger Flatrock griddle
- Cast iron skillet
- Wooden spoon
- Cutting board and slicing knife
Ingredients
- 1 whole picanha roast (about 3 pounds
- 4 tbsp Garlic Junkie seasoning
- 1 cup cassava flour
- 1/2 cup finely diced raw bacon
- 4 tbsp butter
- 1/2 cup chopped white onion
- 2 cloves garlic crushed
- salt and pepper to taste
Instructions
- Preheat your Traeger Timberline XL to 225* with the super smoke feature enabled.
- Using a sharp knife, score the surface of the fat cap in a crosshatch pattern.
- Season the picanha roast all over with Garlic Junkie Seasoning.
- Insert a Meater wireless thermometer probe in the center of the meat and pair it to the app.
- Set the desired temperature to 130* and place the roast in the center of the grill.
- Close the lid and allow the roast to reverse sear for about 60 minutes.
- When the meat is approaches an internal temperature of 120*, turn on the griddle of your Traeger Flatrock to high heat.
- Pull the meat from the Timberline and transfer it to the hot griddle.
- Sear on all sides for 90-120 seconds per side, until the internal temperature reaches about 130*.
- Pull the roast from the grill and tent loosely on a cutting board.
- While the meat rests, make the farofa.
- In a cast iron skillet on the Traeger Timberline's induction burner, cook the chopped bacon until rendered and beginning to crisp.
- Stir in the butter and stir until melted and combined.
- Add the onion and cook until softened.
- To the butter/bacon mixture, add the cassava flour and stir to combine.
- Cook for 5-7 minutes, stirring frequently, until golden brown and fragrant.
- Stir in the garlic and season to taste with salt and pepper.
- Remove the farofa from the pan and transfer to a serving dish.
- Slice the picanha roast into 1/2 inch slices using a long slicing knife.
- Serve the meat with farofa.