Grilled Picanha Steak with Kale Caesar Salad & Sourdough Croutons

Ingredients (Serves 4)

From the Market

For the Steak

• Picanha steak

• Shallots (about 4)

• Olive oil

• Salt and freshly cracked black pepper

For the Salad

• 1 bag baby kale mix

For the Dressing

• ¾ cup olive oil

• 2 egg yolks

• 2 teaspoons Worcestershire sauce

• Salt and black pepper

For the Croutons

• ¼ loaf sourdough bread, cubed

• 1 tablespoon olive oil

• Salt and pepper

From Your Pantry / Grocery Store

For the Dressing

• 2 tablespoons lemon juice

• 5 anchovy fillets

• 2 cloves garlic, peeled

• 1 teaspoon Dijon mustard

For the Salad

• ½ cup grated or shaved Parmesan cheese

For the Croutons

• 2 tablespoons melted butter

• Pinch of cayenne pepper (optional)

About the Cut

Picanha is a classic Brazilian cut, taken from the top of the sirloin. It’s known for its thick fat cap, which renders slowly over the grill, keeping the meat tender and deeply flavorful. Cooked properly and sliced against the grain, it’s one of the most satisfying cuts you can put over fire.

Instructions

1. Bring Steak to Temperature

Remove steak from the refrigerator and let sit at room temperature for 1 hour.

2. Prepare the Steak

Preheat grill to 350–400°F.

Score the fat cap in a crisscross pattern, creating about ½-inch squares, cutting through the fat and just into the flesh.

Season generously with salt and pepper.

3. Grill the Steak

Place steak on the grill flesh side down, fat side up.

• Cook 5 minutes, lid closed

• Rotate 180°, cook 5 minutes

• Flip (fat side down, NOT over direct flame), cook 5 minutes

• Rotate 180°, cook 5 minutes

• Rotate once more, cook 5 minutes

Total cook time: ~25 minutes

Check internal temp: 135–140°F in the thickest part.

Remove and let rest for 20 minutes, then slice against the grain.

4. Roast the Shallots

While the steak cooks:

• Preheat oven to 425°F

• Trim ends off shallots, cut lengthwise, peel

• Place on parchment-lined sheet pan

• Drizzle with olive oil, season with salt and pepper

Roast 15 minutes, rotate pan, roast another 15 minutes.

Remove, peel away any dried outer layer, and gently squeeze to separate into pieces.

5. Make the Croutons

Preheat oven to 400°F.

• Cube sourdough into ~1-inch pieces

• Toss with olive oil, melted butter, salt, pepper, and cayenne (optional)

Bake 15 minutes, stir, then bake another 10 minutes until golden and crisp.

6. Make the Caesar Dressing

In a food processor, combine:

• egg yolks

• lemon juice

• anchovies

• garlic

• Dijon mustard

• Worcestershire

• salt and pepper

Blend until smooth.

With the processor running, slowly drizzle in olive oil to emulsify.

7. Assemble the Salad

In a large bowl:

• Add baby kale

• Add croutons

• Add Parmesan

• Toss with dressing

Reserve some dressing for serving with the steak.

8. Serve

Slice the rested steak against the grain.

Arrange on a platter or plates with roasted shallots.

Drizzle with a little extra dressing.

Serve the kale Caesar salad alongside.

To Make It a Meal

This is already a full plate, but you can round it out with:

• Roasted potatoes or grilled vegetables

• A simple glass of red wine

• Extra bread to catch the juices

How to Think About This Dish

This is about balance and contrast.

• Rich, slow-rendered fat from the Picanha

• Deep sweetness from roasted shallots

• Crisp, sharp kale Caesar

• Crunch from sourdough croutons

It’s a steakhouse-style meal, built from the market and made at home.