Pepper-Crusted Picanha with Roasted Potatoes and Fried Yuca

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Ingredients

• Picanha
• Salt
• Coarse pepper
• Butcher twine
• Potatoes
• Rosemary
• Olive oil
• Yuca
• Meat chunks
• Soy sauce
• Black pepper
• Cumin
• MSG
• Parsley
• Tomatoes
• Onions
• Vinegar

Instructions

1. Season the picanha with salt and a generous amount of coarse pepper, ensuring it is well covered.
2. Tie the picanha with butcher twine and hang it over a rack in the oven. Place seasoned potatoes underneath.
3. Roast at 350°F, allowing the fat drippings to flavor the potatoes.
4. For the fried yuca, prepare a beefy dipping sauce with meat chunks, soy sauce, black pepper, cumin, MSG, and salt. Cook with parsley, tomatoes, onions, and vinegar in a wok.
5. Fry the yuca until golden brown for a crispy texture.
6. Serve the pepper-crusted picanha with roasted potatoes and fried yuca, enjoying the flavors and textures of each dish.

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