Picanha Steak and Roasted Pineapple

Picanha Steak is a South America speciality that’s been making its way over the UK, and for good reason. Jack from Jacks Meat Shack is showing you how to perfect Picanha Steak and what to serve it with.


Cooking Method

  1. Set up grill for direct grilling and stabilise the temperature at 230c+.
  2. Remove steak from packaging and pat dry with a paper towel.
  3. Using a sharp knife score the fat cap in a diamond formation, this will help render the fat during the cooking process.
  4. Against the grain, cut the steak into slices.
  5. Curl the steak onto “C” shapes and skewer through the centre. Ensure the thickest part is in the centre of the skewer.
  6. Heavily salt the steak, ensure plenty of salt is on the fat cap.
  7. Grill the steaks, turning occasional until the fat cap has rendered.
  8. Remove from heat when the steaks have reached your desired doneness.
  9. Slice and enjoy.

The Ingredients

  • Picanha 
  • 1 pineapple cut into wedges
  • 8 beetroots
  • Salt
  • Olive oil

What to serve with Picanha?


  1. Cut the pineapple into spears, removing the hard outer skin.
  2. Place directly on the grill over high heat until they are chard all over.
  3. Serve warm with the steak.

Smashed Beetroot

  1. Remove the root and tips.
  2. Simmer in water until they are folk tender, this took around 45 mins.
  3. Crush directly onto a plancha and grill for a few minutes each side.
  4. Serve warm.

Frequently Asked Questions

Depending on how you like your beef cooked, it’s best to measure the internal temperature of the picanha steak rather than relying on cooking times.

  • Rare: 120-130 degrees.
  • Medium rare: 130-140 degrees.
  • Medium: 140-150 degrees.
  • Well done: 160 degrees.

For the best results, we recommend medium rare.

Picanha Steak is a specialty cut of meat that is extremely popular in South America (and we get why). Picanha packs flavour and is extremely juicy and tender when cooked right. One to definitely try for the ultimate Brazilian experience.

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