Dinner

Picanha Steak with Charred Pineapple-Jalapeño Gastrique, Crispy Yuca Fondant & Charred Broccolini

Name: Picanha Steak with Charred Pineapple-Jalapeño Gastrique, Crispy Yuca Fondant & Charred Broccolini
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 2 servings
Ingredients: 1 picanha steak (about 16 oz, 1.5 inches thick), room temperature; 1 cup fresh pineapple, cut into small dice; 2 jalapeños, seeded and minced; 1 cup beef stock; 3 tbsp honey; 2 tbsp sherry vinegar; 1 tbsp butter; 1 yuca root (about 12 oz), peeled; 3 tbsp coconut oil, divided; 2 cups fresh broccolini; 4 cloves fresh garlic, thinly sliced; 2 tbsp neutral oil; 1 tbsp toasted garlic oil (store-bought) or homemade; Kosher salt and cracked black pepper; Fleur de sel for finishing; 1 tsp fresh cilantro, for garnish

A beautifully marbled picanha (top sirloin cap) steak sears until crusty outside, medium-rare within. A vibrant pineapple-jalapeño gastrique—sweet, sour, and gently spiced—glazes the meat. Crispy yuca fondants provide textural contrast, while charred broccolini dressed in toasted garlic oil completes the plate with vegetable elegance.

1180cal 37gprotein 123gcarbs 64gfat 25min prep 55min cook 2serves

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