Raise the steaks on your Caesar salad by using one! Our pre-marinated Certified Piedmontese Picanha is the perfect cut to take this delicious dish over the top.

Preparation

Heat grill to medium on one side, either by pushing the coals to one side or leaving a burner off.

Place picanha on the grill, fat-side down, adjacent to the heat source. Grill for 4–5 minutes over indirect heat to prevent flare-ups as the fat renders, then turn 90 degrees to create diamond grill marks. Grill another 4–5 minutes and then turn over and repeat the process on the other side.

Grill until the internal temperature reaches 130°F, then remove from the grill and loosely tent with foil. Let rest for 20 minutes.

Increase grill temperature to medium-high. Brush the cut side of each romaine heart with olive oil and place directly over heat. Grill for 1 minute or until romaine is lightly charred.

Arrange romaine on a serving plate, top with Caesar dressing, cherry tomatoes, Parmesan and croutons. Slice picanha against the grain and serve with the salad.