Brazilian Picanha with Farofa & Vinagrete

Name: Brazilian Picanha with Farofa & Vinagrete
Total time: 50 min
Yield: 5 servings
Cuisine: Brazilian
Ingredients: 2 lb top sirloin (or picanha), 1½ inches thick; 1⅓ cups farofa (toasted cassava flour); 2 tbsp butter; 1 onion, finely diced; 4 Roma tomatoes, finely diced; 1 green bell pepper, finely diced; ½ bunch parsley, chopped; 1 lemon; 1½ cups rice; 3 tbsp olive oil; 3 tbsp white vinegar; 2 tsp coarse salt; 1 tsp pepper

DinnerBrazilian50 minServes 5760 kcal48 g protein

Photo: Sepato · CC BY 3.0 · source

Churrascaria night at home: thick slices of salt-crusted sirloin broiled until charred and pink, served with buttery farofa, rice and a fresh tomato-onion vinagrete.

Make it part of your week. MealTote sizes this recipe for everyone you cook for, adds it to a weekly meal plan and puts the ingredients on one grocery list split across your stores. Open it in MealTote

Ingredients

2 lb top sirloin (or picanha), 1½ inches thick
1⅓ cups farofa (toasted cassava flour)
2 tbsp butter
1 onion, finely diced
4 Roma tomatoes, finely diced
1 green bell pepper, finely diced
½ bunch parsley, chopped
1 lemon
1½ cups rice

From your pantry: 3 tbsp olive oil, 3 tbsp white vinegar, 2 tsp coarse salt, 1 tsp pepper.

Instructions

Let the steak sit at room temperature for 30 minutes. Mix the tomatoes, three-quarters of the onion, the bell pepper and parsley with the olive oil, vinegar and a pinch of salt for the vinagrete, and chill. Start the rice.
Heat the broiler to high with a rack about 3 inches from the heat. Pat the steak dry and score any fat in a crosshatch. Season heavily on all sides with the coarse salt and pepper.
Broil on a rack set over a foil-lined sheet for 6 to 8 minutes, squeeze over the lemon, flip and broil 5 to 7 minutes more, to 130°F for medium-rare. Rest it under foil for 10 minutes.
Meanwhile melt the butter in a skillet over medium, soften the rest of the onion for 3 minutes, then stir in the farofa and toast until fragrant, 2 minutes.
Slice the steak thinly against the grain and serve with rice, farofa and plenty of vinagrete.

Tip: Ask the butcher for top sirloin cap (picanha) with the fat cap left on; it's the cut Brazilian steakhouses use. It's also excellent grilled over high heat.