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Grilled Picanha, Charred Sweet Potatoes, Chimichurri
Ingredients
  • subheading: For the Chimichurri:
  • ¼ cup extra-virgin olive oil
  • ¼ cup red-wine vinegar
  • ¼ cup finely chopped fresh parsley
  • ¼ cup finely chopped fresh cilantro
  • 1 small shallot finely chopped
  • 2 cloves garlic finely chopped
  • 1 tsp dried oregano
  • 1 tsp crushed red pepper flakes
  • ½ teaspoon kosher salt plus more to taste
  • ½ tsp smoked paprika
  • ¼ teaspoon freshly-cracked black pepper
  • subheading: For the Picanha and Sweet Potatoes:
  • 4 medium sweet potatoes
  • 2 large zucchini sliced into ¼-inch discs
  • 2 large red shepherd peppers substitute any bell pepper, sliced in half, seeds removed
  • Extra-virgin olive oil
  • Kosher salt and freshly-cracked black pepper to taste
  • 2 pounds picanha AKA top sirloin cap-on
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