Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the miso-lime marinade for the picanha by combining 4 tablespoons of white miso paste, 1/4 cup of fresh lime juice, 2 tablespoons of olive oil, 4 minced garlic cloves, 1 teaspoon of cumin powder, and 1 teaspoon of freshly ground black pepper in a bowl.

2. 2

   Score the fat cap of 1.5 kg picanha in a diamond pattern, being careful not to cut into the meat, then rub the miso-lime marinade generously over the entire picanha; place the marinated picanha in a dish, cover, and refrigerate for at least 2 hours or up to 4 hours.

3. 3

   Preheat a charcoal grill to medium-high heat, aiming for a consistent temperature of about 200-230°C (400-450°F), and once hot, clean the grill grates thoroughly before lightly brushing 1 tablespoon of olive oil onto 1 whole fresh pineapple sliced into 1-inch thick rings.

4. 4

   Place the 1 whole sliced pineapple directly on the hot grill grates and cook for 3-4 minutes per side until grill marks appear and the pineapple is slightly caramelized, then remove the grilled pineapple from the grill and let it cool slightly.

5. 5

   Prepare the grilled pineapple salsa by dicing the cooled grilled pineapple into small pieces and combining it in a bowl with 1/2 cup of finely diced red onion, 1/4 cup of chopped fresh cilantro, 1/2 cup of finely diced red bell pepper, 2 tablespoons of fresh lime juice, and 1 minced jalapeño.

6. 6

   Remove the marinated picanha from the refrigerator, season it liberally with 1 tablespoon of coarse sea salt, and then place it fat-side down on the hot charcoal grill, cooking for approximately 10-12 minutes on the fat cap, allowing the fat to render and create a crispy crust.

7. 7

   Flip the picanha to the meat side and grill for another 10-12 minutes, or until an internal temperature of 57-60°C (135-140°F) is reached for medium-rare, or to your desired doneness, then remove the grilled picanha from the grill and let it rest for 10 minutes before slicing against the grain into thick pieces.

8. 8

   Serve the sliced charcoal-grilled picanha immediately, accompanied by generous portions of the fresh grilled pineapple salsa.