Picanha Sirloin Steak* Recipe

Directions

1. 1

   Prepare the Pineapple Chimichurri

   In a blender, combine the garlic, parsley, cilantro, red wine vinegar, diced pineapple, olive oil, salt, black pepper, and cumin. Blend until smooth and set aside.

2. 2

   Cook the Papa Criolla Potatoes

   Boil the papa criolla potatoes in salted water for about 15-20 minutes or until fork-tender. Drain and set aside.

3. 3

   Grill the Heirloom Carrots

   Toss the heirloom carrots with olive oil, salt, and pepper. Grill on medium heat for about 10-15 minutes until tender and slightly charred.

4. 4

   Grill the Picanha Sirloin Steak

   Preheat the grill to high heat. Season the picanha sirloin steak generously with salt and pepper. Grill for about 5-7 minutes on each side for medium-rare, or until desired doneness is achieved. Let it rest for 5 minutes before slicing.

5. 5

   Serve the Dish

   Slice the picanha steak against the grain. Plate the grilled heirloom carrots and boiled papa criolla potatoes alongside. Drizzle with pineapple chimichurri and enjoy!