Ingredients

For the Beef:

• 2 lbs picanha (top sirloin cap), trimmed but with fat cap intact

• 3 garlic cloves, minced

• 1 tsp smoked paprika

• 1 tsp ground cumin

• 1 tsp sea salt

• ½ tsp freshly ground black pepper

• 2 tbsp olive oil

• Juice of 1 lime

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped

• ¼ cup fresh cilantro, finely chopped

• 4 garlic cloves, finely minced

• ½ cup extra-virgin olive oil

• 2 tbsp red wine vinegar

• 1 tsp crushed red pepper flakes

• ½ tsp oregano

• Salt & pepper to taste

For the Yuca Fries:

• 2 large yuca (cassava) roots, peeled and cut into thick fries

• 1 tbsp olive oil

• ½ tsp smoked paprika

• ½ tsp garlic powder

• Salt to taste

Instructions

1. Prepare the Yuca Fries

1. Peel and cut yuca into thick fries.

2. Boil in salted water for 15 minutes, until just tender. Drain well.

3. Toss with olive oil, smoked paprika, garlic powder, and salt.

4. Place on the Platinum Grill Pan and grill until golden with char marks (about 6–8 minutes per side).

2. Season & Grill the Beef

1. Rub the beef with garlic, paprika, cumin, salt, pepper, olive oil, and lime juice.

2. Preheat the Platinum Grill Pan over medium-high heat until hot.

3. Place the beef fat-side down first to render, then sear each side until a deep crust forms (about 4–5 minutes per side for medium-rare).

4. Remove, let rest for 10 minutes, then slice thinly against the grain.

3. Make the Chimichurri

1. In a bowl, mix parsley, cilantro, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, salt, and black pepper.

2. Stir well and let rest for 10 minutes before serving.