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. This easy grilled dish is Paleo, Whole30, and AIP-friendly.
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.
Grilled Picanha Steak with Chimichurri & Grilled Veggies https://foodbymars.com/grilled-picanha-steak-and-vegetables-paleo-aip-friendly/