A Brazilian boteco classic: succulent slices of picanha seared on a smoking-hot cast iron griddle in their own fat, served alongside tender caramelized onions and a golden, crunchy butter-and-bacon farofa.
Ingredients
- 1 kg beef picanha (top sirloin cap with fat cap)
- 1 1/2 tbsp coarse grey sea salt
- 1 tbsp refined sunflower oil
- 2 pieces sweet yellow onions
- 120 g diced smoked bacon (lardons)
- 60 g unsalted butter (82% fat)
- 3 cloves fresh garlic cloves
- 200 g toasted manioc flour (farinha de mandioca torrada)
- 0.5 bunches fresh flat-leaf parsley
- to taste freshly ground black pepper
Method
- Remove the beef picanha with its fat cap from the refrigerator 45 minutes ahead of time to bring it to room temperature, then pat the surface thoroughly dry with paper towels. Lightly score the fat layer in a crosshatch pattern without cutting into the meat, then cut the piece crosswise into even slices about 3 cm thick.
- Rub both sides of each steak with the coarse grey sea salt, gently working it into the fat cap, then let rest for 15 minutes to allow the salt to begin seasoning the meat.
- Slice the sweet yellow onions into 5 mm thick strips. Peel and finely mince the fresh garlic cloves, then finely chop the fresh flat-leaf parsley.
- Prepare the farofa in a skillet over medium heat at 160 °C: cook the diced smoked bacon for 5 to 6 minutes until crisp and golden brown. Add the unsalted butter (82% fat) and let it foam for 1 minute, then stir in the minced garlic and cook over medium heat for 1 minute until fragrant and lightly golden without burning.
- Gradually pour the toasted manioc flour into the skillet. Stir continuously with a spatula over medium-low heat for 6 to 8 minutes, until the grains turn a beautiful golden blonde and feel evenly sandy and crisp. Remove from the heat, stir in the chopped flat-leaf parsley and freshly ground black pepper, then keep warm.
- Heat a cast iron chapa or heavy cast iron skillet over very high heat for 5 minutes until it reaches about 230 °C and begins to smoke lightly. Brush the surface with the refined sunflower oil, then stand the beef slices upright on their fat caps, propping them against one another: let the fat render and brown for 3 minutes until crisp and sizzling.
- Lay the slices flat on their first side and sear undisturbed over high heat for 2 minutes 30 seconds to develop a deep brown crust. Flip and cook the second side for 2 minutes, until an internal probe thermometer reads 52 °C for medium-rare or 55 °C for medium.
- Immediately transfer the beef slices to a warm cutting board or wire rack and tent loosely with aluminum foil to rest for 5 minutes. Immediately toss the sweet yellow onions into the sizzling pan drippings on the hot cast iron at 200 °C, and saute vigorously for 3 to 4 minutes until translucent, tender, and caramelized around the edges.
- Arrange the rested meat slices back on the sizzling chapa or onto a serving platter preheated to 60 °C, top with the piping-hot caramelized onions, and scatter the crispy farofa all around before serving immediately.
Nutrition
Per serving
- Energy
- 717.9 kcal
- Protein
- 57.53 g
- Carbohydrate
- 45.01 g
- Fat
- 34.72 g
- Fibre
- 2.3 g
- Calcium
- 12.28 mg
- Iron
- 0.28 mg
- Magnesium
- 17.14 mg
