Sizzling Brazilian Churrasco Steak with Farofa Crunch

Ingredients

• picanha steak (or sirloin cap)800g
• coarse sea salt2 tbsp
• cassava flour (farofa de mandioca)250g
• bacon, diced150g
• onion, finely chopped1 large
• garlic, minced2 cloves
• unsalted butter2 tbsp
• olive oil2 tbsp
• fresh parsley, chopped2 tbsp
• black pepper1 tsp

Directions

1. 1

   Take the picanha out of the fridge 30 minutes before cooking. Pat it dry with paper towels, then score the fat cap in a crosshatch pattern without cutting into the meat. Rub the coarse salt generously on both sides, pressing it in slightly.

2. 2

   Preheat a cast-iron skillet or grill over high heat until smoking. Add the olive oil and place the steak fat-side down. Sear for 3-4 minutes until the fat is golden and rendered. Then turn and cook each side for 3-4 minutes for medium-rare (internal temperature of 32°C / 90°F on a meat thermometer). Rest the steak on a cutting board for 10 minutes, loosely tented with foil.

3. 3

   Meanwhile, in a Dutch oven or large skillet over medium heat, cook the bacon until crispy. Remove the bacon with a slotted spoon and leave about 2 tablespoons of bacon fat in the pan. Add the onion and garlic; sauté until translucent, about 3 minutes.

4. 4

   Reduce the heat to medium-low, add the butter and let it melt. Pour in the cassava flour and stir continuously for 5-6 minutes until the flour is lightly toasted and resembles wet sand. It should smell nutty and absorb all the flavors.

5. 5

   Stir the crispy bacon and half the parsley into the farofa. Season with black pepper and taste—it should be savory and inviting. Keep warm.

6. 6

   Slice the rested steak thinly against the grain. Arrange the slices on a serving platter, spoon the farofa over the top (or serve on the side), and garnish with the remaining parsley. Serve immediately with a squeeze of lime if you like a tangy contrast.

7. 7

   Dig in while the steak is still warm and the farofa retains its crunch. Enjoy the taste of a Brazilian backyard feast!