Brazilian Grilled Picanha Bowls with Farofa and Garlic Vinaigrette

Score the fat cap of the picanha in a crosshatch and rub the whole piece generously with coarse sea salt; let it sit while the grill heats.

Serves 4

Ingredients

• 900g (2 lb) picanha (top sirloin cap), fat cap intact
• 2 tablespoons coarse sea salt
• 2 cups cooked white rice, warm
• 1 cup cassava flour (farinha de mandioca)
• 3 tablespoons butter
• 1 small onion, finely diced
• 2 ripe tomatoes, finely diced
• 1/2 red onion, finely diced
• 3 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1/2 cup chopped fresh parsley
• Salt and black pepper to taste

Instructions

1. Score the fat cap of the picanha in a crosshatch and rub the whole piece generously with coarse sea salt; let it sit while the grill heats.
2. Heat a charcoal grill to high, building a hot zone and a cooler zone.
3. Make the vinaigrette: combine the tomatoes, red onion, garlic, vinegar, olive oil and parsley with salt and pepper, and set aside to marry.
4. Melt the butter in a skillet, add the diced onion and cook until golden, then stir in the cassava flour and toast 4-5 minutes until crisp and golden; season the farofa with salt.
5. Grill the picanha fat-side down first over high heat to render and crisp the cap, 5-6 minutes, then sear all sides.
6. Move to the cooler zone and grill to medium-rare, about 12-15 minutes total, until an internal temperature of 130F (54C).
7. Rest the meat 10 minutes, then slice thinly against the grain.
8. Build each bowl with warm rice, a scoop of farofa and slices of picanha.
9. Spoon the garlic-tomato vinaigrette generously over the top and serve.
10. Picanha is the crown jewel of the Brazilian churrasco, prized for its rich, beefy fat cap that crisps over open fire. Served Sunday-lunch style with toasted farofa to soak up the juices and a sharp vinaigrette to cut the richness, these bowls bring the energy of a backyard Brazilian barbecue to any summer table.

Nutrition (estimated, per serving)

• Calories: 680 kcal
• Protein: 42g
• Fat: 38g
• Carbohydrates: 40g
• Fiber: 3g
• Sugar: 4g
• Sodium: 890mg