Jul 17 2026
Restaurants›M'tucci's Twenty-Five›8 Oz. Picanha Recipe

8 Oz. Picanha Recipe

Inspired by M'tucci's Twenty-Five
Time1h
Serves2

Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade

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Ingredients

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Picanha

Garlic Mashed Potatoes

Grilled Asparagus

Creamy Horseradish Remoulade

Method

Picanha

  1. 1

    Prepare and Season

    Preheat the grill to medium-high heat. Season the picanha steak generously with salt and black pepper on both sides.

  2. 2

    Grill the Steak

    Drizzle olive oil over the steak, then place it on the grill. Cook for about 4-5 minutes on each side for medium-rare, or until desired doneness.

  3. 3

    Rest the Steak

    Remove from the grill and let it rest for 5 minutes before slicing against the grain.

Garlic Mashed Potatoes

  1. 4

    Boil the Potatoes

    Peel and chop the potatoes into chunks. Place them in a pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes.

  2. 5

    Mash with Garlic

    While the potatoes are cooking, peel and chop the garlic. In a small pan, melt the butter and sauté the garlic until fragrant. Drain the potatoes, return them to the pot, and mash with the garlic butter, milk, salt, and black pepper until smooth.

Grilled Asparagus

  1. 6

    Prepare and Grill

    Trim the asparagus ends and toss them with olive oil, salt, and black pepper. Grill on medium heat for about 5-7 minutes, turning occasionally, until tender and slightly charred.

Creamy Horseradish Remoulade

  1. 7

    Mix the Remoulade

    In a bowl, combine mayonnaise, horseradish sauce, lemon juice, Dijon mustard, salt, and black pepper. Mix well until smooth.

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