SLOW ROASTED PICANHA

1.5 kg Picanha
2 cloves of garlic
1 tablespoon chopped rosemary
2 tablespoons dry white wine
4 tablespoons oil
1 kg coarse salt
Cassava flour
White rice
Wine
Pepper

Mix the sliced garlic, rosemary, pepper, wine and oil in a bowl. Place the meat in a baking dish, brush it with the prepared seasoning and let it marinate for an hour. Pour coarse salt into a baking dish and place the picanha on top, fat side up; bake it for 30 minutes in a preheated oven at 180°. Take out the baking dish, turn the picanha so that the fat side is down and bake for 20 minutes more. Remove the meat from the oven and let it rest for 5 minutes before cutting it into thin slices. Serve it with cassava flour and boiled white rice.