Grilled Picanha with Cucumber, Radish, Tomato, and Corn Salad

About this recipe

This dish combines the rich and flavorful cut of picanha steak with a refreshing salad of cucumber, radish, tomato, and corn. It's perfect for a summer barbecue or as an elegant side dish for any meal. With vibrant colors and flavors, this recipe is both visually appealing and delicious.

Ingredients

• 1.5 pounds picanha steak
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cucumber, thinly sliced
• 1 bunch radishes, thinly sliced
• 2 tomatoes, diced
• 1 cup corn kernels (fresh or thawed if frozen)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley

Directions

1. 1

   Preheat your grill to medium-high heat.

2. 2

   Season the picanha steak generously with salt and pepper.

3. 3

   Grill the picanha steak for 15-20 minutes, flipping halfway through, until it reaches your desired doneness. Rest for 10 minutes.

4. 4

   Slice the cucumber, radishes, and tomatoes, and place them in a large bowl with the corn.

5. 5

   Whisk together olive oil, lemon juice, and parsley in a small bowl.

6. 6

   Pour the dressing over the vegetables and toss to combine.

7. 7

   Thinly slice the rested picanha steak against the grain.

8. 8

   Serve the salad topped with sliced picanha. Enjoy!