Dinner

Picanha with Charred Pineapple Gastrique, Black Garlic & Cilantro Oil

Name: Picanha with Charred Pineapple Gastrique, Black Garlic & Cilantro Oil
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2 servings
Ingredients: 1 picanha steak (about 16 oz / 450g), cut 1.5 inches thick; Sea salt and cracked black pepper; 2 tablespoons neutral oil; 2 tablespoons unsalted butter; 4 cloves garlic, crushed; 3 sprigs fresh thyme; 1 small pineapple, peeled and cut into thick spears; ¼ cup sherry vinegar (or red wine vinegar); ½ cup beef stock; 1 tablespoon honey; 2 tablespoons black garlic (fermented garlic), mashed into a paste; 1 cup fresh cilantro leaves, packed; ¼ cup neutral oil (for cilantro oil); ½ lime, juiced; Finishing salt (such as Maldon salt); Edible flowers for garnish

Thick-cut picanha (top sirloin cap), the pride of Brazilian churrascarias, seared to a perfect medium-rare crust, then finished with a complex gastrique of charred pineapple, sherry vinegar, and beef stock. Swirled with black garlic purée and finished with cilantro oil for brightness.

757cal per serving 28gprotein 75gcarbs 42gfat 20min prep 40min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this