Orange and Chilli Picanha Roast

Substitute picanha with ribeye roast or sirloin roast

  1. To make the marinade, mix together all the marinade ingredients in a bowl until well combined and pour into a zip lock bag.
  2. Place the picanha roast into the zip lock bag with the marinade and turn to coat. Place in the refrigerator for 2 to 4 hours to marinate, overnight would be even better.
  3. Bring the roast to room temperature and pre-heat the oven to 200°C/390°F.
  4. Remove from the marinade and season well with salt and pepper.
  5. Pour a splash of oil in a hot pan and lightly brown all sides of the roast, including the ends, to seal the meat and lock in the juices.
  6. Place the beef in an oven-safe dish and roast for 20 minutes.
  7. Reduce the oven temperature to 170°C/340°F and cook for a further 30 minutes for a medium-rare to medium roast beef. Cover the roast with tinfoil if the fat is starting to burn.
  8. Transfer the beef to a chopping board, loosely cover with tinfoil and let it rest for 15 minutes.
  9. Slice the picanha roast and serve with a selection of sides such as roasted vegetables, crispy roast potatoes and a fresh salad.


  • 1.5kg picanha roast
  • Olive oil
  • Salt and freshly ground black pepper

Orange and chilli marinade:

  • Zest of 2 oranges
  • Juice of 1 orange
  • 2 Tbsp olive oil
  • 2 Tbsp red wine vinegar
  • 2 red chillies, finely chopped
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
General Info
Prep: 10 min
Cooking: 50 min
Ready In: 1h
Servings: 6 people
Tips & Tricks

A meat thermometer comes in very handy when cooking a roast. It measures the internal temperature of meat so it doesn’t overcook.