Grilled Picanha with Charred Vegetable Salad | Publix Super Markets
Grilled Picanha with Charred Vegetable Salad
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Cooking tools:
- Grill
- Instant-read thermometer
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Tongs
- Spatula
- Serving platter
- Serving bowl
Ingredients
- 1 whole top sirloin cap picanha (3–4 lb)
- 2 tablespoons + 1 1/2 teaspoons kosher salt, divided
- 1 large zucchini squash
- 2 large red (or yellow) bell peppers
- 1 large sweet onion
- 8 oz whole fresh baby portabella mushrooms
- 1 bunch green onions
- 1 1/3 cups garlic vinaigrette, divided
- 1 bunch fresh Italian parsley
- 2 tablespoons red wine vinegar
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