Grilled Brazilian Picanha with Chimichurri, Grilled Asparagus, and Quinoa Salad
Tips for Experienced Cooks
Picanha is best cooked to medium-rare to maintain its tenderness. Make sure to get a good sear on all sides, and consider using a meat thermometer to ensure it's cooked perfectly. Resting the meat is crucial; slice it thinly against the grain for maximum tenderness. For the chimichurri, you can experiment with adding a bit of lime juice or zest for extra zing. For the quinoa salad, add some diced avocado or cherry tomatoes for a fresh touch.
Step 1: Prepare the Picanha
Trim any excess fat from the picanha. Pat it dry and season all over with salt and pepper.
- 2 pounds picanha
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Step 2: Make the Chimichurri
In a food processor, combine the parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, oregano, salt, and pepper. Pulse until finely chopped but still slightly chunky.
- 2 bunches parsley (roughly chopped)
- 1 bunch cilantro (roughly chopped)
- 4 cloves garlic (minced)
- 2 tablespoons red wine vinegar
- 0.5 cup olive oil
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Step 3: Grill the Picanha
Preheat a grill or grill pan to high heat. Grill the picanha for 4-6 minutes per side, until it reaches your desired doneness. Let rest for 5-10 minutes before slicing against the grain.
- 2 pounds picanha
Step 4: Prepare the Asparagus
Trim the tough ends from the asparagus. Toss the asparagus with 2 tablespoons of olive oil, salt, and pepper.
- 1 bunch asparagus
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Step 5: Grill the Asparagus
Grill the asparagus for 3-5 minutes, turning occasionally, until tender and lightly charred.
- Grilled asparagus from step 4
Step 6: Make the Quinoa Salad
Cook the quinoa according to package instructions. Allow to cool slightly, then fluff with a fork. In a large bowl, combine the quinoa, diced onion, lemon juice, honey, salt, and pepper. Toss to coat.
- 2 cups quinoa
- 1 large onion (diced)
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Step 7: Serve
Slice the grilled picanha against the grain. Serve the picanha with the chimichurri, grilled asparagus, and quinoa salad.
Meat, Eggs, & Dairy
- 2 pounds picanha
Pantry Items
- 1/2 cup olive oil
- 2 cups quinoa
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
Fresh Produce & Herbs
- 1 bunch asparagus
- 1 large onion
- 2 bunches parsley
- 1 bunch cilantro
- 1 whole lemon
Seasonings & Spices
- 4 cloves garlic
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
