Picanha Steak with Farofa
A Brazilian dinner sized for one person, ready in 21 minutes.
Per portion
Calories from protein 28%, carbs 33%, fat 39%. Estimated from the ingredients.
Roughly £5.10 a portion.
Method
- 1
Cook the rice according to the packet instructions.
- 2
Season the steak generously with the garlic and coarse salt, and rest at room temperature while a pan heats.
- 3
Sear the steak for 3–4 minutes each side for medium (60°C in the middle, or 55°C for medium-rare), then rest for 5 minutes and slice. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 4
Meanwhile, melt the butter in a small pan and fry the onion for 8 minutes until soft and translucent.
- 5
Stir in the cassava flour and toast for 3–4 minutes until golden and crumbly, seasoning to taste.
- 6
Serve the sliced steak with the farofa, scattered with spring onion and any pan juices, with the rice alongside.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/picanha-steak-with-farofa/
