Recipe: Brazilian Grilled Picanha Steak With Chimichurri Sauce And Farofa Crumbs

Introduction

Brazilian cuisine is known for its bold flavors and unique cooking techniques. One of the most popular dishes in Brazil is the Picanha steak, a cut of beef that is tender and flavorful. In this recipe, we will show you how to make Brazilian Grilled Picanha Steak with Chimichurri Sauce and Farofa Crumbs.

Ingredients

• 2 lbs Picanha steak
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1/4 cup chopped parsley
• 1/4 cup chopped cilantro
• 1 tbsp minced garlic
• 1 tbsp dried oregano
• 1 tsp salt
• 1 tsp black pepper
• Farofa crumbs (optional)

Instructions

Preparing the Picanha Steak

1. Trim any excess fat from the Picanha steak.
2. In a bowl, mix together olive oil, red wine vinegar, parsley, cilantro, garlic, oregano, salt, and black pepper.
3. Place the Picanha steak in a large resealable bag and pour the marinade over it.
4. Seal the bag and refrigerate for at least 2 hours or overnight.

Grilling the Picanha Steak

1. Preheat your grill to high heat.
2. Remove the Picanha steak from the marinade and discard the remaining marinade.
3. Place the Picanha steak on the grill and cook for 5-7 minutes on each side, or until it reaches your desired level of doneness.
4. Remove the steak from the grill and let it rest for 5-10 minutes before slicing.

Making the Chimichurri Sauce

1. In a bowl, mix together chopped parsley, chopped cilantro, minced garlic, red wine vinegar, olive oil, salt, and black pepper.
2. Stir until well combined.

Making the Farofa Crumbs

1. In a pan, melt butter over medium heat.
2. Add in cassava flour and cook until lightly browned, stirring constantly.
3. Remove from heat and let cool.

Serving

1. Slice the Picanha steak against the grain into thin strips.
2. Serve with Chimichurri sauce and Farofa crumbs on the side.

Conclusion

This Brazilian Grilled Picanha Steak with Chimichurri Sauce and Farofa Crumbs recipe is a delicious and unique way to enjoy steak. The bold flavors of the marinade and Chimichurri sauce, along with the crunchy texture of the Farofa crumbs, make this dish a crowd-pleaser. Give it a try at your next barbecue or dinner party!