Picanha Steak with Chimichuri and Farofa

Chef Michael Day
Hermanos

Grill a 10 oz cut of sirloin steak to perfection for this meaty Brazilian meal. Top steak with chimichuri or dip each morsel in farofa seasoning. 

Ingredients
Chimichuri
2 large white onions, finely diced
2 red peppers, finely diced
1/2 cup sundried tomatoes in oil, finely diced
1 1/2 Tbsp garlic, minced
2 small bunches Italian parsley, coarsely chopped
2 tsp paprika
2 cups olive oil
1 cup red wine vinegar
salt and pepper, to taste

Farofa
1/4 cup butter
1 1/2 cups manioc flour
pinch sea salt

Method
Chimichuri

1. In a large bowl, combine onions, peppers, tomatoes, garlic, parsley and paprika.
2. In a large pot over medium heat, combine oil and vinegar.
3. Cook for 3-4 mins.
4. Pour oil and vinegar over vegetables and stir until dressing is distributed throughout.
5. Season with salt and pepper.

Farofa

1. In a large pan on medium-low heat, melt butter.
2. Add flour and salt and combine.
3. Toast for 3-5 mins until mixture is slightly browned.

Yield 5 servings