Grilled Picanha with Charred Sweet Potatoes and Chimichurri (Edit recipe)

Tender, juicy and bursting with flavour, this Grilled Picanha with Charred Sweet Potatoes and Chimichurri will be a hit at your next cookout

15 minutes

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	731
Fat:	39 g
Carbohydrates:	48 g
Protein:	46 g
Cholesterol:	0 g
Sodium:	222 mg
Fiber:	8 g
Sugars:	15 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 4

Ingredients

For the Chimichurri

.25 cup Extra Virgin Olive Oil
.25 cup Red Wine Vinegar
.25 cup Parsley, finely chopped
.25 cup Cilantro, finely chopped
1 Shallot, small, finely chopped
2 cloves Garlic, finely chopped
1 tsp dried Oregano
1 tsp Red Pepper Flakes
.5 tsp Kosher Salt, plus more to taste
.5 tsp Smoked Paprika
.25 tsp Black Pepper, freshly-cracked

For the Picanha and Sweet Potatoes

4 Sweet Potato, medium
2 Zucchini, large, sliced into ¼-inch discs
2 Red Shepherd Peppers, sliced in half, seeds removed, substitute any bell pepper
Extra Virgin Olive Oil
Salt and Pepper, to taste
2 lb Beef Loin Sirloin Steak (Top Sirloin), AKA picanha, cap-on

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Chimichurri:

In a bowl, combine all of the ingredients and mix well to incorporate. Taste for seasoning and adjust with salt, pepper and vinegar as desired. Cover and set aside at room temperature until ready to serve.

For the Picanha and Sweet Potatoes:

If using a Traeger, preheat your grill to 500F. If using a charcoal or gas grill, set up a direct, high heat.
Place the sweet potatoes on the hottest part of the grill and cook, turning regularly, until completely charred and fork-tender, around 45 minutes depending on their size. Transfer to a bowl and cover with foil to keep warm.
Drizzle the zucchini with olive oil and lightly season both sides with salt and pepper to taste. Transfer the zucchini to the grill and cook until grill marks form, around 4 minutes. Flip and cook the other side until grill marks form and the centre is tender, around 4 more minutes. Transfer to a platter and cover with foil to keep warm.
Place the red peppers on the grill, skin-side down, and cook until completely charred, around 6 minutes. Transfer to a bowl and cover to steam for 5 minutes to make peeling the skin easier. Using the back of a knife or your hands, peel away the charred skin from the peppers. Alternatively, you can grill the peppers whole and deseed after cooking. Transfer the peppers to the platter with the zucchini and cover with foil to keep warm.
Slice the picanha into 1.5” steaks, with the grain. Generously season both sides with salt and grill over direct heat until grill marks form, around 4 minutes. Flip and cook the other side until grill marks form and the thickest part of the steaks registers 135F for a medium centre. Transfer the steaks to a board and let them rest 8 minutes before slicing against the grain. Serve the picanha with the chimichurri and grilled vegetables.