Brazilian Picanha Steak with Farofa and Collard Greens
10min
15min
1
722
Chef's Note
If you can't find cassava flour for authentic farofa, you can substitute with panko breadcrumbs toasted in butter - it won't be traditional but will give you that crunchy texture Brazilians love. Let your steak rest after cooking to keep it juicy!
Tags
Ingredients
6 oz picanha steak (or sirloin cap)
1 tsp coarse salt
2 tsp vegetable oil
3 cups collard greens
2 cloves garlic
1/2 cup cassava flour (tapioca flour)
1 tbsp butter
2 tbsp bacon bits
1 cup white rice, cooked
1/4 tsp black pepper
Instructions
- 1
Remove 6 oz picanha steak from refrigerator and pat dry with paper towels. Season generously on both sides with 1 tsp coarse salt and 1/4 tsp black pepper. Let sit at room temperature for 5 minutes.
- 2
Wash 3 cups collard greens under cold water, remove thick stems, and chop into thin ribbons. Peel and mince 2 cloves garlic.
- 3
Heat a large skillet over medium-high heat. Add 1 tsp vegetable oil and swirl to coat. Place steak in hot pan and cook for 4 minutes without moving.
- 4
Flip steak and cook for another 3-4 minutes for medium doneness. Remove steak to a plate and let rest for 5 minutes.
- 5
While steak rests, add 1 tsp vegetable oil to the same pan over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- 6
Add chopped collard greens to the pan with 2 tbsp water. Stir and cook for 3-4 minutes until wilted and tender. Season with a pinch of salt. Transfer to serving plate.
- 7
In the same pan over medium heat, add 1 tbsp butter and let melt. Add 1/2 cup cassava flour and 2 tbsp bacon bits. Stir constantly for 2-3 minutes until flour is toasted and golden. This is your farofa.
- 8
Slice rested steak against the grain into strips. Serve sliced picanha alongside 1 cup cooked white rice, the sautéed collard greens, and sprinkle the farofa over everything.
Nutrition Information (per serving)
722
45g
81g
24g
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