Picanha/coulotte

A basic recipe on preparing a picanha/coulotte roast

Author

Vincent Meli

Hailing from New Jersey, Vincent is one of our favorite #anovafoodnerds. You can catch him on Instagram @theironspork, where he's constantly cranking out delicious, perfectly cooked food. He's got a mad set of sous vide skills, and uses Anova to ensure his food is done just how he and his friends like it, every time.

Prep Time: 00:05

Recipe Time: 03:30

Temperature : 130F / 54.4C

Ingredients

• Coarse kosher salt

Directions

1. Salt the roast, approximately 1.5% salt by weight. Bag and allow to rest (overnight if possible.)
2. Set your Anova Sous Vide Precision Cooker to 130.0ºF / 54.4ºC.

Finishing Steps

1. Finish on grill, starting fat cap down.