Picanha Steak with Chimichurri Sauce and Roasted Potatoes

Picanha Steak with Chimichurri Sauce and Roasted Potatoes

Introduction:
This delicious dish features a juicy picanha steak served with a flavorful chimichurri sauce and roasted potatoes. The steak is marinated in a Brazilian-style marinade and then cooked to perfection. The chimichurri sauce is a zesty, herby condiment that pairs perfectly with the steak. The roasted potatoes are crispy on the outside and fluffy on the inside, making them the perfect side dish.

Ingredients:

For the steak:
– 1 kg picanha steak
– 2 tablespoons olive oil
– 2 tablespoons red wine vinegar
– 2 cloves garlic, minced
– 2 teaspoons smoked paprika
– 1 teaspoon sea salt

For the chimichurri sauce:
– 1 cup fresh parsley, finely chopped
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 2 tablespoons red wine vinegar
– 2 teaspoons smoked paprika
– 1 teaspoon sea salt

For the roasted potatoes:
– 1 kg potatoes, cut into cubes
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon sea salt
– 1 teaspoon freshly ground black pepper

Instructions:

1. In a large bowl, combine the olive oil, red wine vinegar, garlic, smoked paprika, and sea salt. Add the picanha steak and coat evenly. Cover and marinate in the refrigerator for at least 1 hour.

2. Preheat the oven to 200°C.

3. In a small bowl, combine the parsley, garlic, olive oil, red wine vinegar, smoked paprika, and sea salt. Stir to combine. Set aside.

4. Place the potatoes on a baking sheet. Drizzle with the olive oil and sprinkle with the garlic, salt, and pepper. Toss to coat.

5. Place the baking sheet in the preheated oven and roast for 30-35 minutes, or until the potatoes are golden brown and crispy.

6. Heat a large skillet over medium-high heat. Add the marinated picanha steak and cook for 5-7 minutes per side, or until cooked to your desired doneness.

7. Serve the steak with the chimichurri sauce and roasted potatoes. Enjoy!