Picanha Cucumber Radish Tomato and Corn Recipe
Fernando C
over 1 year ago
A delicious and refreshing salad recipe featuring picanha, cucumber, radish, tomato, and corn. Perfect for a summer barbecue or as a side dish for any meal.
Cooking Time
20 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
300
Protein
25g
Fat
15g
Sat Fat
3g
Carbs
20g
Chole
50mg
Fiber
5g
Sugar
5g
Sodium
200mg
Ingredients
- 1 picanha steak
- 1 cucumber
- 1 bunch of radishes
- 2 tomatoes
- 1 cup of corn kernels
- Salt and pepper to taste
- 2 tablespoons of olive oil
- 1 tablespoon of lemon juice
- 1 tablespoon of chopped fresh parsley
Instructions
- 1. Preheat your grill to medium-high heat.
- 2. Season the picanha steak with salt and pepper on both sides.
- 3. Grill the picanha steak for about 5-7 minutes per side, or until it reaches your desired level of doneness. Let it rest for a few minutes before slicing.
- 4. Meanwhile, prepare the vegetables. Slice the cucumber, radishes, and tomatoes into thin rounds.
- 5. In a large bowl, combine the sliced cucumber, radishes, tomatoes, and corn kernels.
- 6. In a small bowl, whisk together the olive oil, lemon juice, chopped parsley, salt, and pepper.
- 7. Pour the dressing over the vegetables and toss to coat evenly.
- 8. Slice the grilled picanha steak into thin strips.
- 9. Serve the salad topped with the sliced picanha steak.
- 10. Enjoy!
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