Picanha Steak with Farofa

Name: Picanha Steak with Farofa
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 2 lbs picanha (beef sirloin cap / rump cap), fat cap intact, cut into 3/4-in steaks; 2 tsp coarse kosher salt; 1/2 tsp black pepper, coarsely ground; 4 tbsp unsalted butter; 1 yellow onion, finely diced; 2 garlic cloves, minced; 1.5 cups cassava flour (farinha de mandioca); 1/4 cup fresh flat-leaf parsley, finely chopped; 1/2 tsp salt (for farofa)

The crown jewel of Brazilian churrasco: thick-cut sirloin cap steak grilled over high heat with a generous fat cap, served alongside buttery toasted cassava-flour farofa.

45 minMediumServes 4530 cal/serving

BrazilianDinnerGrill and StovetopHigh ProteinLow-SodiumPork-FreeCorn-Free

Ingredients

2 lbs picanha (beef sirloin cap / rump cap), fat cap intact, cut into 3/4-in steaks
2 tsp coarse kosher salt
1/2 tsp black pepper, coarsely ground
4 tbsp unsalted butter
1 yellow onion, finely diced
2 garlic cloves, minced
1.5 cups cassava flour (farinha de mandioca)
1/4 cup fresh flat-leaf parsley, finely chopped
1/2 tsp salt (for farofa)

Instructions

1

At least 30 minutes before grilling, generously season 2 lbs cut into 3/4-in steaks picanha (beef sirloin cap / rump cap), fat cap intact on both sides with 2 tsp coarse kosher salt and 1/2 tsp coarsely ground black pepper. Let rest at room temperature.
2

Preheat a gas or charcoal grill to high heat (450-500°F).
3

Make the farofa: melt 4 tbsp unsalted butter in a skillet over medium heat. Add 1 finely diced yellow onion and cook until golden, about 6 minutes. Add 2 minced garlic cloves and cook 1 minute. Add 1.5 cups cassava flour (farinha de mandioca) and toast, stirring constantly, until golden and nutty, 4-5 minutes. Season with 1/2 tsp salt (for farofa), stir in 1/4 cup finely chopped fresh flat-leaf parsley, and keep warm.
4

Score the fat cap of the picanha (beef sirloin cap / rump cap), fat cap intact steaks in a crosshatch pattern without cutting into the meat. Grill fat-side down first for 2 minutes to render the fat and prevent flare-ups, then flip and grill to desired doneness: about 4-5 minutes per side for medium-rare (internal temperature 130-135°F / 54-57°C) or 6-7 minutes per side for medium (145°F / 63°C).
5

Transfer steaks to a cutting board and rest, loosely tented with foil, for 5-7 minutes.
6

Slice the picanha (beef sirloin cap / rump cap), fat cap intact against the grain and serve alongside the warm farofa.

Questions

Can I make Picanha Steak with Farofa dairy-free?

Yes. The dairy in this entry is 4 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Picanha Steak with Farofa keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat in a hot skillet rather than the microwave to keep the char.

Can I halve or double Picanha Steak with Farofa?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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