Carne Piranha with Farofa

Carne Piranha with Farofa

I had never heard of Pichada roasts until I started using Wild Fork. So I started searching for recipes and discovered a whole new world of Brazilian food.  Of course, I had to adjust to my tastes but it’s pretty close to traditional

 

 

 

 

Ingredients:

2.5 lbs of Picanha

2 Tbs of Brazilian Sofrito

lemon pepper or freshly ground black pepper to taste

For Brazilian Sofrito:

1/4 onion

2 Tbs minced garlic

1 Tbs olive oil

2 Tbs key lime juice

1/4 tsp mustard powder

1/2 cup Cilantro chopped fine

For the Farofa:

2 strips of good smoked bacon

1 cup of toasted cassava flour (or regular flour but start with less than 3/4 cup-if needed add more)

2 Tbs unsalted butter substitute

1/2 onion sliced or diced

2 cloves of garlic, minced

2 Tbs of fresh cilantro chopped

1 tsp Trader Joe’s Chili Lime spice

4 whole eggs

salt substitute and pepper to taste

Directions:

1. 1. Allow Picanha to come to room temperature before cutting into steaks
   2. Add sofrito ingredients to a blender and pulse till you get a chunky paste. In a small bowl, mix the sofrito, mustard, cilantro, key lime juice, and a drizzle of olive oil as needed. Set aside.
   3. Light grill on high.
   4. Cut the meat in the same direction as the fibers (with the grain from wide end to small end) into 4 steaks.
   5. Season the steaks with salt substitute and lemon pepper, then marinade the steaks in the sofrito mixture for at least 15 minutes Brazilians usually skewer the steaks for grilling but you don’t have to do that.
   6. Set up the grill for indirect cooking by turning off 2 burners or moving all your charcoal to the back. Add the steaks on the oiled grate farthest from the remaining burners or charcoal. Grill the steaks for 20-25 minutes, turning every 5-7 minutes on all sides until the internal temp indicates you have achieved the level of doneness that you prefer.
   7. Remove the steaks from the grill, and let them rest for 5 mins, While the steaks are resting make the Farofa.
   8. Add the bacon to a cold skillet, and heat up over medium heat. When the fat from the bacon begins to melt, add 1 Tbs of butter substitute. when the bacon begins to fry, add the second tbsp of butter substitute.
   9. Add the onions to the pan and sauté until the onions are transparent, about 2 minutes then add the garlic and cook till golden.
   10. Mix in the flour and let it toast stirring constantly.
   11. Add the eggs to the pan, and scramble them gently.
   12. Remove the pan from the heat, add the chili lime spice, and cilantro, and stir to combine.
   13. Taste and season Farofa with salt substitute and pepper. as needed,
   14. Slice the steaks across the grain into 1-inch thick slices.
   15. Serve hot with the farofa.