Picaña Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   In a large pot, bring the water to a boil and add salt. Add the potatoes and cook until tender, about 15-20 minutes. Drain and set aside.

2. 2

   Grill the Asparagus

   Preheat the grill to medium-high heat. Toss the asparagus with a drizzle of olive oil, salt, and pepper. Grill for 5-7 minutes until tender and slightly charred.

3. 3

   Grill the Lemon

   Cut the lemon in half and place it cut-side down on the grill. Grill for about 3-4 minutes until caramelized.

4. 4

   Cook the Picaña

   Season the picaña with salt. Grill on high heat for about 5-7 minutes per side for medium-rare, adjusting time based on thickness. Let rest before slicing.

5. 5

   Prepare the Balsamic Reduction

   In a small saucepan, bring the balsamic vinegar to a simmer. Reduce heat to low and let it simmer until it thickens, about 10-15 minutes.

6. 6

   Plate the Dish

   On a plate, arrange the salt water potatoes, grilled asparagus, and sliced picaña. Drizzle the balsamic reduction over the top and serve with the grilled lemon.