Picanha Steak with Farofa & Vinagrete

Ingredients

• Picanha (rump cap) or sirloin steak400 g
• Coarse sea salt1 tbsp
• Cassava (manioc) flour60 g
• Butter20 g
• Onion, finely diced1 whole
• Tomatoes, finely diced2 whole
• Green bell pepper, finely diced0.5 whole
• White wine vinegar and olive oil3 tbsp
• Fresh parsley1 handful
• Long-grain rice140 g

Steps

1. 1Cook the rice in a saucepan. Mix tomatoes, half the onion, pepper, parsley, vinegar, oil and salt in a bowl for the vinagrete.
2. 2Season the steak generously with coarse salt and sear in a heavy frying pan 4–5 minutes per side. Rest 5 minutes on a board and slice.
3. 3Fry the remaining onion in butter in the same frying pan, add cassava flour and toast until golden.
4. 4Serve steak from the board with rice from the saucepan, farofa from the pan and vinagrete from the bowl.