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.
Cook Time: 1 hrs 15 mins
Servings: 10
Ingredients: 15
Ingredients
Preparation
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Step 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.
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Step 2
Roast 15 to 20 minutes.
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Step 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.
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Step 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.)
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Step 5
Carve roast into slices; place over cooked pasta, if desired. Spoon sauce over dish. Top with basil leaves and cheeses, if desired.
Nutrition Information
230 Calories
4g SAT FAT
22g PROTEIN
3.6 mg IRON
8.2 mg ZINC
* 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.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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