Brazilian Churrasco Picanha with Garlic Farofa and Vinaigrete

Score the fat cap of the picanha in a crosshatch without cutting into the meat, then rub all over with the coarse rock salt 30 minutes before grilling.

Serves 6

Ingredients

• 1.2kg picanha (top sirloin cap), fat cap intact
• 2 tbsp coarse rock salt
• 200g cassava flour (farofa)
• 3 tbsp butter
• 4 cloves garlic, minced
• 1 small onion, finely diced
• 3 ripe tomatoes, finely diced
• 1 green pepper, finely diced
• 1/2 red onion, finely diced
• 3 tbsp red wine vinegar
• 3 tbsp olive oil
• Salt and black pepper

Instructions

1. Score the fat cap of the picanha in a crosshatch without cutting into the meat, then rub all over with the coarse rock salt 30 minutes before grilling.
2. Build a charcoal fire and let it settle to glowing embers with steady, even heat.
3. Bend the picanha into a C-shape and thread onto a sturdy skewer, fat-cap side out. Grill fat-side down first for 8-10 minutes to render and crisp the cap, then turn to sear the meat 6-8 minutes for medium-rare.
4. Rest the beef 10 minutes under loose foil while you finish the sides.
5. Make the farofa: melt the butter in a skillet, fry the garlic and onion until golden, then stir in the cassava flour and toast, stirring constantly, until sandy, crisp and deeply golden, about 5 minutes. Season with salt.
6. Make the vinaigrete: combine the tomatoes, green pepper, red onion, vinegar, olive oil, salt and pepper and let sit 10 minutes.
7. Slice the picanha against the grain into thick steaks, brushing off excess salt. Serve with the farofa scattered over and the vinaigrete spooned alongside.
8. Picanha is the crown of the Brazilian churrasco, the cut every rodízio house slices tableside straight from the skewer. Brazilians treat it simply — coarse salt and fire, nothing more — trusting the fat cap to baste the meat as it renders. Farofa, toasted cassava flour, soaks up the juices and adds crunch, while the bright vinaigrete cuts the richness; together they form the holy trinity of a Brazilian backyard grill.

Nutrition (estimated, per serving)

• Calories: 720 kcal
• Protein: 46g
• Fat: 50g
• Carbohydrates: 18g
• Fiber: 2g
• Sugar: 3g
• Sodium: 1050mg