Chad Milam’s Grilled Picanha
Chad Milam is one of the grilling experts in the Milam family. With three hungry kids to feed, he grills several times a week and is constantly searching for the simplest and most delicious ways to serve a meal that everyone will enjoy. When he’s not preparing outside skirt steak with a homemade chimichurri marinade, he opts for Picanha smothered in a flavorful garlic butter spread. This dish is not only easy and quick to make, but also provides an ample amount of meat for their family of five. To simplify things further, Chad often picks up five twice-baked potatoes from the Milam’s deli department to enjoy alongside the tender and indulgent meat.
- 3lb USDA Prime Picanha
- Coarse Sea Salt
- Freshly Ground Pepper
- Garlic Powder
- 3/4 Stick of Salted Butter
- 1/4 to 1/2 cup fresh cilantro, coarsely chopped
- 1-2 tbsp Garlic, minced
- Preheat oven to 325°F.
- Heat oil in a heavy non-stick skillet over medium-high heat. Season New York strip steaks with coffee, salt and pepper and sear for 1-2 minutes on each side.
- Place in oven and cook for about 5 minutes or until desired doneness. Remove steaks and allow to rest, covered with foil.
- Place skillet back on stovetop over medium-low heat. Add shallots, jalapeño, and garlic; sweat until onions are transparent. Add wine, heavy cream and vanilla; reduce by half. Whisk in butter and season to taste with salt and pepper.
- Toss arugula with lime juice, olive oil, salt and pepper.
- Serve steaks over sauce with salad to the side.