Beef Churrasco with Farofa

Meat seared over high heat with a salt crust, releasing juices upon slicing. A sharp contrast between the hot beef and the acidic freshness of the crunchy vegetable salsa.

• Prep time: 40 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 1228
• Protein: 82 g
• Carbs: 41 g
• Fat: 75 g

Ingredients

• 800 g Beef rump steak ( in wide strips )
• 2 tbsp Gray sea salt ( for the crust )
• 150 g Gari ( for the farofa )
• 50 g Minimum butter sweet ( for browning )
• 100 g Plain lardons ( for the farofa )
• 2 piece Round tomato ( finely diced )
• 1 piece Onion ( very finely minced )
• 1 piece Green bell pepper ( finely diced )
• 2 tbsp Vinegar ( for the sauce )
• 4 tbsp Extra virgin olive oil ( for the sauce )
• 1 piece Parsley ( chopped )
• 800 g Beef Picanha ( thickly sliced with the fat )

Instructions

1. Beef preparation

   Cut the rump steak and picanha into wide 4 cm thick strips. For the picanha, make sure to keep the thick layer of fat. The meat should be bright red and the fat bright white. Rub each side generously with grey sea salt to create a thermal protection.

2. Salsa Vinagrete

   Cut the tomatoes, onion, and green pepper into tiny, regular cubes. Mix with olive oil, vinegar, and chopped parsley. The acidity should be sharp to cut through the fat of the meat.

3. Cooking the Farofa

   In a pan, brown the bacon bits. Add the butter and, when it starts to foam, pour in the gari. Stir constantly until the powder is golden and crunchy to the bite.

4. Grilling the meat

   Place the meat on a very hot grill, ideally over embers. Sear for 4 to 5 minutes per side. The picanha fat should sizzle and become translucent without burning. The meat should remain rare in the center.

5. Resting and slicing

   Let the meat rest for 5 minutes on a board. Remove excess salt by tapping with the flat of the knife. Slice thinly against the grain for a tender bite.

Chef's tips

• Never remove the fat from the beef; it nourishes the meat during grilling.
• Salt should be removed AFTER cooking to prevent drying out the fibers.
• The farofa is ready when it gives off a toasted hazelnut aroma.

Storage

The meat should be eaten immediately after resting. The salsa keeps for 24 hours in the fridge.