Picanha with Pico de Gallo


1 package of Picanha

2 tablespoons olive oil

2 cloves garlic


½ red onion

½ avocado

½ red bell pepper

½ green bell pepper

2 tablespoons chopped coriander

150ml olive oil

Salt and Pepper


600 g boiled new potatoes

1 green apple

5 tablespoons mayonnaise

1 tablespoon plain Dijon mustard

1 tablespoon chopped chives


30-40 min.




1. Put a frying pan on the heat with the olive oil with the crushed garlic.

When the oil is very hot, brown the meat on both sides.

Season with salt and pepper and let the picanha rest for about 1 minute.

2. Place the chopped onion, avocado and peppers cut into 2cm cubes in a bowl, cleaned of seeds.

Add the chopped coriander and olive oil, season with salt and pepper, and mix everything carefully.

3. Place the quartered potatoes in a bowl and add the diced apple.

Add the mayonnaise, mustard, and chives, season with salt and pepper, and mix thoroughly.

4. Serve the picanha with the pico de gallo, accompanied by the potato and apple salad.