Brazilian Grilled Picanha with Roasted Sweet Potatoes

Ingredients

• 2 lbs picanha steak, or top sirloin cap
• 3 medium sweet potatoes, peeled and cubed
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp oregano, dried
• 1 tsp salt
• 1/2 tsp black pepper
• 4 lime wedges, for serving

Instructions

1. 1

   Preheat oven to 400°F. Toss the cubed sweet potatoes with 2 tbsp olive oil, garlic, cumin, paprika, oregano, salt, and pepper. Spread in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender and lightly browned.

2. 2

   Pat the picanha steak dry and season generously with salt and pepper. Heat the remaining 1 tbsp olive oil in a large grill pan or cast iron skillet over high heat. Sear the steak for 3-4 minutes per side until charred and cooked to desired doneness.