Picanha Steak with Chimichuri and Farofa by Chef Michael Day of Hermanos

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. Manioc flour is sold at the Portuguese Fish and Food Market.

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