Grilled Picanha with Pineapple & Watercress
Brazilian-style grilled picanha steak with caramelized pineapple and peppery watercress salad. High-heat sear, bright citrus finish—pure churrascaria at home.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 1.5 lb picanha steak (cap intact)
- ½ medium fresh pineapple, cut into 1-inch-thick spears
- 2 cups watercress, roughly chopped
- 1 whole lime (juiced)
- 1.5 tsp coarse sea salt
- ½ tsp black pepper
Instructions
- 1
Pat the picanha dry and score the fat cap in a crosshatch pattern, then season generously all over with salt and pepper.
- 2
Heat a cast iron skillet or grill to high heat until a drop of water flicks off the surface immediately.
- 3
Sear picanha fat-side down 2 minutes without moving until the cap is golden and crispy, then flip and sear 90 seconds.
- 4
Transfer picanha to a plate to rest while you grill the pineapple spears over the same high heat, 2 minutes per side until caramelized.
- 5
Toss watercress with half the lime juice and a pinch of salt, then slice the picanha against the grain into thick strips.
- 6
Plate the steak, pineapple, and watercress salad, then squeeze remaining lime over the top and serve.
Tools you’ll need
- cast iron skillet or grill, 12+ inches
- tongs
- cutting board
- sharp knife
- plate for resting meat
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