Ultimate Grilled Picanha Steaks with Lyonnaise Russet Potatoes

Juicy grilled picanha steaks served over crispy golden russet potatoes with buttery caramelized onions. Steakhouse flavor meets comfort food.

Yield: 4-6
Prep Time: 20 minutes
Cook Time: 40 minutes
Special Equipment: Grill

Ingredients

• 1 whole picanha roast, about 2.5 to 4 lbs

• 2 tbsp olive oil

• 2 tbsp coarse kosher salt

• 1 tbsp black pepper

• 1 tbsp garlic powder

• 3 large russet potatoes

• 1 large yellow onion, thinly sliced

• 4 tbsp butter

• 2 tbsp olive oil

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tbsp chopped parsley optional

Directions

1. Remove picanha from the fridge 30 to 45 minutes before cooking. Slice into thick steaks with the grain about 1½ to 2 inches thick and lightly score the fat cap. Rub with olive oil and season with salt, pepper, and garlic powder.

2. Preheat grill to 425 to 450°F. Place steaks fat side down for 3 to 5 minutes to render fat, then flip and cook to desired doneness. Rest 10 minutes and slice against the grain.

3. Peel and slice potatoes about 1/4 inch thick. Soak in cold salted water 10 minutes, then drain and boil 5 minutes until just tender and drain again.

4. Heat butter and olive oil in a skillet or on a griddle over medium heat. Cook onions until soft and golden, about 8 to 10 minutes.

5. Add potatoes in a single layer and let them brown before flipping. Season with salt, pepper, and garlic powder and cook until golden and crispy.

6. Serve potatoes topped with sliced picanha and spoon juices over the top.