Grilled Picanha with Chimichurri Sauce and Roasted Vegetables

This recipe features succulent grilled picanha, a traditional Brazilian cut of beef, perfectly seasoned and paired with a vibrant chimichurri sauce. The dish is complemented by a medley of roasted seasonal vegetables, adding a touch of creativity while maintaining the integrity of classic flavors. It's a hearty, protein-rich meal that resonates with those who appreciate both traditional and modern culinary approaches.

Ingredients:

• 2 lbs picanha (top sirloin cap)
• 2 tablespoons coarse sea salt
• 1 tablespoon black pepper
• 2 tablespoons olive oil
• 1 cup fresh parsley, finely chopped
• 4 cloves garlic, minced
• 1/2 cup red wine vinegar
• 1/2 teaspoon red pepper flakes
• 1/4 cup olive oil (for chimichurri)
• 1 zucchini, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 red onion, cut into wedges
• Salt and pepper to taste

Instructions:

1. Preheat the grill to high heat.
2. Season the picanha generously with sea salt and black pepper on all sides.
3. In a bowl, combine parsley, garlic, red wine vinegar, red pepper flakes, and 1/4 cup olive oil to make the chimichurri. Mix well and set aside.
4. Toss the sliced zucchini, bell peppers, and red onion with olive oil, salt, and pepper in a separate bowl.
5. Place the picanha on the grill, cooking for about 5-7 minutes per side for medium-rare, or until desired doneness.
6. While the picanha is grilling, spread the seasoned vegetables on a baking sheet and roast in the oven at 400°F (200°C) for about 20 minutes, or until tender and slightly caramelized.
7. Remove the picanha from the grill and let it rest for 5 minutes before slicing against the grain.
8. Serve the sliced picanha drizzled with chimichurri sauce alongside the roasted vegetables.