Western Wedge Salad with Grilled Picanha
How to Cook Western Wedge Salad with Grilled Picanha:
- Season the Picanha generously with sea salt and cracked black pepper. Let it sit at room temperature for about 20 minutes before grilling.
- Preheat your grill to high. Place Picanha on the grill and cook to your preferred doneness—about 3-4 minutes per side for medium-rare. Let it rest for 10 minutes, then slice thinly against the grain.
- Arrange each lettuce wedge on a plate. Drizzle with ranch dressing, then top with cherry tomatoes, blue cheese, bacon bits, and red onion.
- Lay slices of grilled Picanha over each salad and garnish with fresh chives.
Find Dry-aged Picanha in these Beef Boxes by Lazy T:
ingredients
Western Wedge Salad with Grilled Picanha Ingredients:
- 1 lb Picanha steak from Lazy T Ranch
- Sea salt and cracked black pepper, to taste
- 1 head of iceberg lettuce, quartered into wedges
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled blue cheese
- 1/2 cup crispy bacon bits
- 1/4 cup red onion, thinly sliced
- Your favorite ranch dressing
- Fresh chives, chopped for garnish
