🥩 Grilled Picanha, Charred Sweet Potatoes & Chimichurri

Ingredients (4–6 servings):

For the picanha:

• 2 ½–3 lbs picanha (top sirloin cap, fat cap on)

• 1–2 tbsp coarse sea salt

• 1 tsp freshly cracked black pepper

For the sweet potatoes:

• 3–4 medium sweet potatoes, scrubbed and sliced into thick rounds or wedges

• 2 tbsp olive oil

• 1 tsp smoked paprika

• ½ tsp chili flakes (optional, for heat)

• Salt & pepper, to taste

For the chimichurri:

• 1 cup fresh parsley, finely chopped

• ½ cup fresh cilantro, finely chopped (optional but traditional in some versions)

• 3–4 cloves garlic, minced

• ½ cup olive oil

• 2 tbsp red wine vinegar (or lemon juice)

• 1 small red chili or ½ tsp red pepper flakes

• Salt & pepper, to taste

Instructions:

1. Prepare the picanha:

   • Pat dry and score the fat cap in a crisscross pattern.

   • Cut into 2–3 thick steaks, folding into a “C” shape, and skewer (traditional Brazilian style).

   • Season generously with coarse sea salt and black pepper.

2. Grill the picanha:

   • Preheat grill to high heat.

   • Sear steaks fat-side down first, then grill all sides until crusty.

   • Cook to medium-rare (130°F/54°C) or preferred doneness. Rest 10 minutes before slicing thinly against the grain.

3. Char the sweet potatoes:

   • Toss slices with olive oil, paprika, chili flakes, salt, and pepper.

   • Grill over medium-high heat until tender with char marks (about 4–5 minutes per side).

4. Make the chimichurri:

   • Mix parsley, cilantro, garlic, chili, olive oil, and vinegar. Season with salt & pepper. Let sit at least 15 minutes for flavors to meld.

5. Assemble & serve:

   • Plate grilled picanha slices with charred sweet potatoes.

   • Drizzle with chimichurri (serve extra on the side).