@andrewafech: CHIMICHURRI PICANHA & PURPLE SWEET POTATO Macros: ~855 Calories | ~61g Protein | ~53g Carbs | ~47g Fat INGREDIENTS Picanha: * 8 oz raw picanha * Salt, for dry brining * 1 tsp beef tallow Purple Sweet Potato: * 200 g cooked purple sweet potato * Salt + black pepper Broccolini: * 120 g broccolini * Salt + black pepper * Lemon Chimichurri: * 25 g flat-leaf parsley, finely chopped * 2 garlic cloves, minced * 1 tbsp extra-virgin olive oil * 1 tbsp red wine vinegar * ½ tsp dried oregano * ¼ tsp red pepper flakes * ¼ tsp salt * Black pepper * Water to thin, optional INSTRUCTIONS 1. Bake purple sweet potato at 400°F for about 1 hour, or until very soft. 2. Dry-brine picanha with salt. 3. Sear in beef tallow, fat-cap side first. 4. Cook to 125°F. Rest 5–10 min and slice. 5. Sear broccolini; finish with lemon. 6. Mix chimichurri ingredients. 7. Plate sweet potato, steak, broccolini, and chimichurri. Link in bio for my cookbook 🔥 #highprotein #healthyrecipes #mealprep #fitnessmeals #sweetpotato

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Sunday 11 October 2026 22:38:53 GMT