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Flavorful Brazilian Picanha Steak with Farofa and Vinagrete Salsa

Brazilian Picanha Steak - featured image
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A delicious Brazilian steak recipe featuring juicy picanha with a crispy fat cap, served alongside nutty toasted cassava flour farofa and a fresh, tangy vinagrete salsa.

Ingredients

Scale
  • 2 pounds (900g) picanha steak with fat cap intact
  • Coarse sea salt, for seasoning
  • Olive oil, for brushing and cooking
  • For the Farofa:
  • 1 cup (120g) cassava flour (manioc flour), toasted
  • 2 tablespoons unsalted butter
  • 3 slices bacon, diced (optional)
  • 1 small yellow onion, finely chopped
  • 1 clove garlic, minced
  • Salt and black pepper, to taste
  • For the Vinagrete Salsa:
  • 2 medium tomatoes, diced (Roma or vine-ripened)
  • 1 small red onion, finely diced
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • Salt and pepper, to taste

Instructions

  1. Pat the picanha steak dry with paper towels. Score the fat cap in a crosshatch pattern about 1/4 inch deep.
  2. Generously season both sides, especially the fat cap, with coarse sea salt. Let sit at room temperature for 20 minutes.
  3. In a bowl, combine diced tomatoes, red onion, parsley, red wine vinegar, olive oil, salt, and pepper. Mix well and set aside.
  4. Heat a medium skillet over medium heat. Cook diced bacon until crisp, about 5 minutes. Remove bacon with a slotted spoon, leaving rendered fat.
  5. Add butter, onion, and garlic to the pan; sauté until translucent, about 3 minutes.
  6. Stir in cassava flour and toast, stirring constantly, until golden and fragrant, about 5-7 minutes.
  7. Mix bacon back in, season with salt and pepper, then remove from heat.
  8. Heat a cast iron skillet or grill pan over medium-high heat until very hot, about 5 minutes.
  9. Brush the steak lightly with olive oil. Place steak fat-side down first and cook for 5-7 minutes until fat is golden brown and crispy.
  10. Flip the steak and cook the meat side for 4-5 minutes for medium-rare (internal temperature around 130°F). Adjust time for desired doneness.
  11. Remove steak from pan and let rest for 10 minutes, loosely tented with foil.
  12. Slice steak against the grain into thick slices. Serve with farofa and vinagrete salsa.

Notes

If the fat cap is thick, start cooking fat side down on medium heat to slowly render fat before searing at higher heat. Rest steak for 10 minutes after cooking to keep it juicy. Stir cassava flour constantly while toasting to avoid burning. For dairy-free farofa, substitute butter with coconut or olive oil. Farofa and vinagrete salsa can be prepared ahead; salsa tastes better after resting 30 minutes in fridge.

Nutrition

Keywords: Brazilian picanha steak, farofa, vinagrete salsa, Brazilian barbecue, steak recipe, cassava flour, manioc flour, grilled steak, easy steak recipe

Find it online: https://fizzlefork.com/flavorful-brazilian-picanha-steak-recipe-with-easy-farofa-and-vinagrete-salsa-steps/