Grilled Picanha Steak And Vegetables

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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.

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

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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

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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

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

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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.

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

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Get the full recipe here

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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."

NART

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

Ingredients

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.

Get the full recipe here

For more delicious recipes visit

Food by Mars

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Cozy Instant Pot Paleo Chili

Easy Paleo Hasselback Apples

Creamy Sausage Potato Soup