Grilled Picanha Steak with Chimichurri & Grilled Veggies
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 grilled veggies for a quick, nourishing meal.
Servings 4
Ingredients
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
Instructions
- 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 (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.
- Allow the meat to rest for 5 minutes before slicing thin, serving alongside vegetables, and drizzling with chimichurri.