Grilled Picanha Steak And Vegetables

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.

"This steak recipe is amazing. If you cook per the instructions, you get a really nice texture and great flavor."


STEAK AND VEGGIES – 2 lbs Coulotte Steak – 1 medium zucchini chopped – 1 summer squash chopped – 2 bell peppers chopped (skip for AIP) – 1 Tbsp extra virgin olive oil – Coarse sea salt to taste


CHIMICHURRI – ¼ cup fresh flat-leaf Italian parsley – 3 tsp capers – 1 Tbsp red wine vinegar – 1 Tbsp dried oregano – 3 tsp red pepper flakes (skip for AIP) – 4 garlic cloves minced – Sea salt to taste – ½ cup extra virgin olive oil

 Make chimichurri sauce by combining all ingredients in a food processor and pulsing until smooth, and set aside.


 Clean steak by trimming off any remaining “silver skin”, leave the fat cap intact. Slice steak into 1-inch thick steaks with the grain. Discard the ends , and keep the thick pieces  and season them with sea salt.


 Toss chopped vegetables with olive oil to coat and season with sea salt to taste.


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Food by Mars