A bold, summery dish that highlights the richness of Wagyu picanha steak, grilled to rare or medium-rare perfection. It’s paired with a smoky roasted red pepper, warm potatoes cooked in foil, and crisp raw red onion for contrast. Finished with a simple but punchy seasoning of olive oil, flaky salt, and freshly cracked black pepper, this plate brings fire-grilled comfort with a Mediterranean soul.

Recipe for Grilled Wagyu Picanha steak with roasted potato & red bell pepper salad

Ingredients

• 1 Pack of Campo Grande Wagyu Picanha Steak
• salt, to season
• Freshly ground black pepper, to season
• 6 small roasting potato, whole
• 1 big red bell pepper
• ½  red onion, very thinly sliced
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
  
  

Preparation

1. If frozen, thaw steak in the fridge overnight. Remove from the fridge 1h before cooking to let it come to room temperature.
2. Wrap the potato tightly in aluminum foil with a pinch of salt and freshly cracked black pepper. Place on the grill direct heat. 25–30 minutes until tender. 
3. Place the red bell pepper directly over the flame or grill grates. Rotate every few minutes until the skin is fully charred (about 8–10 minutes). Transfer to a bowl and cover with foil or plastic wrap for 5 minutes (to steam). Peel the charred skin, remove seeds and stem, and slice into thin strips.
4. Preheat the grill to medium-high heat 400°F. Season the picanha steak generously with salt and freshly ground pepper. Grill over direct heat for about 2-3 minutes per side for rare to medium-rare, depending on thickness. Internal temp goal: Rare: 120–125 °F, Medium-rare: 130–135 °F. Let rest for 5 minutes before slicing.
5. Cut the warm potato into wedges or thick slices. Combine in a bowl with roasted pepper strips and raw red onion slices.Drizzle with olive oil, season with salt and black pepper, and toss gently.
6. Slice the picanha steak against the grain.Place salad beside or beneath the steak slices.