Description
A delicious Brazilian dish featuring grilled picanha served with farofa, a toasted manioc flour mixture.
Ingredients
Scale
- 2 pounds picanha (top sirloin cap), trimmed
- 2 tablespoons coarse sea salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon olive oil
- For the Farofa:
- 1 cup manioc flour (or cassava flour)
- 4 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup cooked bacon, chopped
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Rub the picanha with olive oil, then season generously with sea salt, black pepper, and garlic powder. Let it sit at room temperature for about 30 minutes to enhance the flavor.
- For the farofa, melt the butter in a skillet over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
- Stir in the chopped bacon and cook until crispy.
- Gradually add the manioc flour, stirring constantly to combine. Cook for about 5-7 minutes, or until the flour is lightly toasted. Season with salt and pepper to taste. Remove from heat and stir in the green onions.
- Grill the picanha for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Let it rest for 10 minutes before slicing against the grain.
- Serve the sliced picanha with a generous side of farofa.
Notes
- For added flavor, marinate the picanha in a mixture of lime juice, garlic, and herbs for a few hours before grilling.
- You can customize the farofa by adding ingredients like diced bell peppers, raisins, or nuts for extra texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 0g
- Sodium: varies
- Fat: 25g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: varies
- Protein: 35g
- Cholesterol: varies