Grilled Picanha Steak Salad

Details

  • Prep time: 25
  • Serves: 4
  • Recipe tags:
  • Posted: 13th July 2017

Ingredients

  • 3 lb Canadian Beef Picanha Steak Chef Lynn’s My Dad’s
  • 1-1/3 cups Steak Marinade

My Dad’s Steak Marinade from Chef Lynn Crawford

  • 1/2 cup soy sauce
  • 1/3 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 tbsp  Dijon mustard
  • 2 tbsp Worcestershire sauce
  • 1 clove garlic, grated

Romesco Sauce

  • 1/4 cup olive oil
  • 1 slice crusty bread, 1-inch-thick torn into pieces
  • 1/2 cup blanched slivered almonds
  • 4 garlic cloves, chopped
  • 1  tsp salt
  • 2  cups canned crushed tomatoes
  • 1 jar roasted red bell peppers, drained
  • 1 tbsp smoked paprika
  • 3 tbsp sherry vinegar
  • salt and pepper

Directions

Score the fat cap in diamonds, like a ham, to prevent it from curling. Add steak and turn to coat. Cover and marinate in refrigerator for a minimum of 2 hours, turning occasionally.

Place steak on a hot grill with the fat side up. Sear the underside and the outer two sides each for a few minutes. Flip the steak fat-side down, moving them away from the hottest part of the grill to avoid over-cooking. Grill to desired doneness, 25 minutes for medium-rare to 40 minutes for well done. Remove any of the remaining fat layer, and let the steak rest for at least 5 minutes. Slice across the grain and serve on top of your favourite summer salad.

My Dad’s Steak Marinade from Chef Lynn Crawford

Stir all ingredients together, pour into an airtight container, refrigerate, and use within 2 weeks. Makes about 1-1/3 cups.

For a quick alternative, use New World Argentine Chimichurri Marinade.

Serving suggestions:

Serve with Romesco Sauce.

Romesco Sauce
In a medium skillet set over medium-high heat, add oil and heat to smoking point, then toss in bread and almonds and sauté until just beginning to brown, about 3 minutes, stirring constantly.

Add garlic and cook 2 minutes more, then transfer bread mixture to the bowl of a food processor, add tomatoes, roasted bell peppers, smoked paprika, and vinegar, and puree until smooth. Spread sauce in a thin layer on a rimmed baking sheet, set in a preheated 350oF oven and bake until edges of sauce begin to caramelize, about 20 minutes.

Allow sauce to cool to room temperature, then spoon into an airtight container, refrigerate. Makes about 2 cups, use within 1 week.