Picanha* Recipe

Inspired by Garrison

Time45m

Serves4

Grilled Asparagus, Horseradish, Swiss Chard

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Ingredients

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1
Prepare the Picanha
Trim excess fat from the picanha, leaving about 1/4 inch. Score the fat in a crosshatch pattern, then season generously with kosher salt and black pepper.
2
Prepare the Asparagus
Trim the woody ends off the asparagus and toss them in a bowl with olive oil, salt, and pepper.
3
Prepare the Swiss Chard
Wash the Swiss chard thoroughly, remove the stems, and chop the leaves into bite-sized pieces.
4
Prepare the Horseradish
Peel and grate the fresh horseradish root. Set aside.

5
Grill the Picanha
Preheat the grill to high heat. Place the picanha fat side down on the grill. Sear for about 5-7 minutes, then flip and cook for an additional 10-15 minutes or until desired doneness. Use a meat thermometer for accuracy.
6
Grill the Asparagus
Place the asparagus on the grill and cook for 5-7 minutes, turning occasionally until they are tender and slightly charred.
7
Sauté the Swiss Chard
In a skillet over medium heat, add olive oil. Once hot, add the chopped Swiss chard and sauté for about 3-5 minutes until wilted. Season with salt and pepper to taste.

8
Plate the Dish
Slice the picanha against the grain and serve alongside the grilled asparagus and sautéed Swiss chard. Garnish with freshly grated horseradish.