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Picanha Steak with Chimichuri and Farofa

Chef Michael Day

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. 

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

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


  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.


  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