3onions, sliced (2 - 3 cm thick) or banana shallots, halved lengthways
1dried guajillo chilli
2dried pasilla chilli
1 tspchilli flakes (or adjust to how hot you prefer)
4dried bay leaves
1tspblack peppercorns
20gsea salt
Instructions
Pre-heat the oven to 180°C
In a frying pan, over high heat, sear the fat for a few minutes, then turn over and sear the meat for 1 minute.
In a small blender (spice or coffee blender), blend the peppercorns, chillies, and bay leaves. Mix in the salt and then rub this all over the picanha.
Place the sliced onions in an ovenproof roasting dish and sit the picanha on top. Roast, uncovered for 45 minutes for very rare or 50 minutes for medium rare. Rest for 20 minutes before serving