Grilled Picanha Steak with Black Beans and Quinoa
Picanha, a prized Brazilian cut of beef, is rich in flavor and perfect for high-protein meals. Paired with black beans and quinoa, this dish delivers a punch of protein, complex carbs, and healthy fats to fuel your muscle gain journey. Whether you’re inspired by Brazilian BBQ or just craving something hearty and delicious, this meal will satisfy your goals and your taste buds!
Equipment
- 1 Skillet
- Cast Iron Grill Pan or Grill
- Pot
Ingredients
- Steak sirloin cap, 1.5 lbs (700g)
- 3 tablespoons Olive oil
- 6 cloves Garlic minced
- Salt To taste
- Fresh cracked black pepper To taste
- 2 cups Black beans cooked or canned
- 1 small Onion diced
- 1 Bay leaf
- 1/2 teaspoon Cumin
- 1/2 teaspoon Paprika
- 1 cup Quinoa
- 2 cups Water or chicken stock
- 1 tablespoon Lime juice
- 2 tablespoons Fresh parsley chopped
Instructions
Prepare the Picanha
- Preheat your grill or grill pan to high heat.
- Rub the Picanha steak with olive oil, minced garlic, salt, and black pepper. Let it marinate for 10-15 minutes.
- Place the steak on the grill, fat side down first, for 4-5 minutes. Flip and cook for another 4-5 minutes for medium-rare, or adjust based on your preferred doneness.
- Remove from the grill, cover with foil, and let it rest for 5-7 minutes before slicing into thin strips against the grain.
Cook the Black Beans
- Heat olive oil in a saucepan over medium heat. Add the diced onion and garlic, sautéing until fragrant.
- Stir in the cooked black beans, bay leaf, cumin, and paprika. Add a splash of water if necessary to keep the beans moist.
- Simmer for 5-7 minutes, then season with salt and pepper. Remove the bay leaf before serving.
Make the Quinoa
- Rinse the quinoa under cold water to remove bitterness.
- In a medium pot, bring water or chicken stock to a boil. Add the quinoa, reduce to a simmer, and cover. Cook for 15 minutes or until the liquid is absorbed.
- Fluff the quinoa with a fork, then stir in lime juice and chopped parsley for a fresh, zesty flavor.
Assemble the Dish
- On a large plate, serve a portion of grilled Picanha slices alongside a scoop of black beans and a serving of quinoa.
- Garnish with additional parsley or lime wedges if desired.
