Grilled Brazilian Picanha with Chimichurri, Grilled Asparagus, and Quinoa Salad
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Priscilla
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This Grilled Brazilian Picanha with Chimichurri, Grilled Asparagus, and Quinoa Salad is a delicious and impressive meal that's easy to prepare. The total cook time is around 45 minutes, with some upfront prep work. Start by marinating the picanha in a flavorful chimichurri sauce, then grill it to perfection. While the meat rests, quickly grill the asparagus and prepare the quinoa salad. The result is a balanced, restaurant-quality meal that's sure to impress your guests. Enjoy this vibrant and healthy dinner!
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
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