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Grilled Picanha Steak
Ready for a culinary ride across South America? With this vibrant dish, Chef Cedric takes a traditional Brazilian cut of meat and serves it grilled alongside crispy potato wedges and the best sauces of your life. Think: French red onion jam and a zesty Argentinian chimichurri.
Nutritional facts
Protein
59g
Carbs
46g
Calories
690kcal
Fat
31g
Ingredients
Sirloin Cap Steak, Canola and Olive Oil Blend, Oregano, Red Onion, Sherry Vinegar, Garlic Powder, Black Pepper, Garlic, Sugar, Red Wine, Kosher Salt, Yukon Potatoes, Crushed Red Pepper, Italian Parsley, Paprika
Reviews
4.2
Based on 342 reviews
JOLANTA · 08/07/25
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About Cedric Nicolas
Born and raised in Versailles, France, Chef Cedric Nicolas got his first introduction to cooking from his mom, who insisted on using the freshest ingredients from local markets for their family's meals. After trying his hand in the home kitchen, he formalized his interest in cooking when it came time to decide on professional schooling and enrolled in a culinary training program at the age of 15. It only took several months, and a couple of missed soccer games, for him to decide he wanted to get into restaurants. Nicolas moved to London to stage at The Lanesborough, and by the age of 19, he was working in Michelin-starred Club Gascon. Nicolas eventually came back home to France to work under Gordon Ramsey. He went on to become chef of a restaurant with a daily tasting menu that featured the best local ingredients he could source this eventually earned the restaurant a Michelin Plate award. Nicolas moved to Los Angeles in 2017 to open Belle Vie and has been cooking in the city ever since.
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