Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the black garlic glaze by mashing 5 cloves of black garlic with 2 tablespoons of olive oil, 2 tablespoons of cachaça, 1 tablespoon of fresh lime juice, and 0.5 teaspoon of black pepper until a smooth paste forms.

2. 2

   Score the fat cap of the 1.5 kg picanha in a diamond pattern without cutting into the meat, then rub 1 teaspoon of coarse sea salt generously over the entire piece of meat.

3. 3

   Apply about half of the prepared black garlic glaze evenly over the meat, ensuring it covers all sides, and let the 1.5 kg picanha marinate for at least 30 minutes at room temperature.

4. 4

   Prepare a charcoal grill for direct high heat, ensuring the coals are glowing hot, then place the marinated 1.5 kg picanha fat-side down on the grates and grill for 10-12 minutes until the fat is crispy and golden brown.

5. 5

   Flip the picanha and continue grilling the meat side for 8-10 minutes for medium-rare, brushing with the remaining black garlic glaze during the last 5 minutes of cooking.

6. 6

   While the picanha rests, place 1 whole fresh pineapple cut into 1-inch thick rounds on the grill and cook for 3-4 minutes per side until beautifully charred and slightly softened.

7. 7

   Remove the picanha from the grill, transfer it to a cutting board, tent loosely with foil, and let it rest for 10-15 minutes before slicing against the grain into thick pieces.

8. 8

   Serve the grilled picanha with the grilled pineapple, optionally garnished with 0.25 cup of fresh cilantro.