Picanha Churrasco | Pineapple | Chimichurri & Lettuce Hearts

Picanha

1. Peel the pineapple and cut it into slices about 3 cm thick. Cut the slices in half.
2. Cut the picanha against the grain into 6 thick slices (about 3–4 cm thick).
3. Fold into a C-shape and thread onto metal skewers with the ruffled edge facing out.
4. Add the pineapple pieces here as well and sprinkle the skewers generously with coarse sea salt.
5. Place the skewers on the churrasco rack and grill indirectly until the internal temperature reaches about 48–50 degrees.
6. Slide the coals under the frame. Now grill the picanha until it reaches 52–55 degrees.
7. Let it rest for 10 minutes. Cut it into thin slices against the grain, directly off the skewer.

Chimichurri

1. Chop everything finely or use a blender or mortar and pestle.
2. Mix with oil and vinegar, then season with salt and pepper.
3. Let it steep for at least 30 minutes before use
4. Optional: let a small piece of charcoal simmer briefly in the chimichurri for a smoky flavor.

Little potatoes

1. Cut the potatoes into quarters.
2. Fill the Bricknic with olive oil, garlic, and your choice of herbs
3. Add the potatoes and sprinkle with salt and pepper
4. Place the Bricknic with the potatoes underneath the picanha skewers. This allows the fat from the meat to seep into the potatoes. Let it sit for 10 minutes.
5. Close the lid on the Bricknic and place it on the grill rack or directly over the coals. If desired, place a few coals on top. Let the baby potatoes cook for about 50 minutes. Gently stir them halfway through and check on them regularly.

Lovers

1. Cut the little gem in half lengthwise.
2. Brush the cut edges with olive oil and sprinkle with salt.
3. Grill for about 1–2 minutes per side directly over the coals, until lightly charred but still crisp.

Serving

1. Divide the grilled little gem among the plates.
2. Place the potatoes next to the lettuce.
3. Arrange the grilled pineapple on the plate and place the slices of picanha next to the side dishes.
4. Spoon some chimichurri over the meat and serve extra chimichurri on the side.
5. Serve immediately while everything is still warm.