What’s Inside: Love Brazilian steak? Then, make it at home! This grilled Picanha steak, also known as Coulotte or Top Sirloin is a juicy tender cut of meat with a fat cap giving it extra flavor. Serve it up grilled with a simple chimichurri sauce and veggies for a quick, nourishing meal that’s Paleo, Whole30, Low carb and AIP-friendly.
Picanha steak is a tender cut of meat, also known as coulotte or top sirloin which is the hindquarter section of the cow, specifically between the loin and the round. Often a couple of inches thick, Coulotte is usually identified by the prominent layer of fat (the fat cap) that covers one side of the cut. “Picanha” is popular in Brazil and most recognizably prepared on double skewers in a horseshoe shape and sliced thinly at Brazilian steakhouses!
Grilling Picanha steak with vegetables, smothered in chimichurri is how I’m making it easily at home. This dish cooks up quickly and is packed with flavor and textures anyone will love.
I recommend and prefer to use grass-fed and grass-finished steak for a few reasons.
I bet you never considered beef as a good source of Omega 3’s before, right? I sure never used to… we tend to hear about Salmon as an excellent source but not beef. That’s because conventional beef is a poor source. All grass-fed and finished beef have better levels of good fats and a healthy ratio of Omega 3 to Omega 6. Grass Roots, where I source my meat from, tested their 90% lean grass-fed ground beef recently, and it had 200mg of total Omega 3 per 100g serving compared to only 36mg for conventional, grain-fed beef. That’s a drastic difference!
In working with nutritional therapy clients, I see fatty acids as one of the biggest deficiencies and it’s a major concern. Yet, Omega 3 is vital for so many aspects of our health: brain development both during pregnancy and childhood, and brain health in later life, eye health, and a reduced risk of both metabolic disorders and heart disease.
Grass-fed and grass-finished beef is also the only kind that contains conjugated linoleic acid which has been shown to help prevent weight gain. This kind of beef also has more antioxidants like Vitamin E and Vitamin K2 which is vital for getting calcium into your bones and away from your arteries where it can cause plaques and heart attacks.
Watch your labels – if it isn’t grass-fed and grass-finished, much of the health benefits just aren’t there.
Supporting farms that raise cattle on pasture where they enjoy fresh air, sunlight, and room to roam means it’s more ethically sound and a better product.
For more resources on the topic of Regenerative Farming, I highly recommend watching the documentary, Sacred Cow or reading the book for incredible data to dive in deeper.
tip! Labels can be super confusing and it can be difficult to know who to trust and what companies or farms to support. This is why I highly recommend and use Grass Roots Coop. All their farms use Regenerative farming practices and they're totally transparent. Their selection is amazing and the product is reliable and delicious. Signing up to their email for discounts and sales is also a great way to save money!
For the steak and veggies, you’ll need at least 2 lbs Coulotte Steak, 1 medium zucchini and summer squash, 2 bell peppers (skip for AIP), extra virgin olive oil, and coarse sea salt.
For the chimichurri, you’ll add these ingredients to a food processor until your sauce is formed:
First, make the chimichurri sauce by combining all ingredients in a food processor and pulsing until smooth, and set aside.
Then, clean steak by trimming off any remaining “silver skin”, leaving the fat cap intact. Slice steak into 1-inch thick steaks with the grain. Discard the ends (they’re often too chewy), and keep the thick pieces (4-6 pieces) and season them with sea salt.
Toss chopped vegetables with olive oil to coat and season with sea salt to taste.
To a hot grill or an oiled cast-iron skillet over medium-high heat, add the vegetables and steaks. Cook the steaks for approx. 9-12 mins., flipping halfway, for medium-doneness or to your liking. Cook the vegetables for the same amount of time or a little longer until golden brown on the exterior and soft on the interior.
Lastly, allow the meat to rest for 5 minutes before slicing thin, serving alongside vegetables, and drizzling with chimichurri.
How to store it: If making ahead for meal prep or preserving leftovers, store all components in an airtight container for up to 4-days in the refrigerator. I’d recommend saving excess chimichurri separately for up to a week for more meals — it’s delicious!
This recipe was made in partnership with Grass Roots Coop. As always, I only recommend and partner with brands I trust and use myself.
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