Picanha of Beef in Soy & Lime with Farofa

Name: Picanha of Beef in Soy & Lime with Farofa
Yield: Serves 12
Cuisine: Brazilian
Ingredients: 400 g (14 oz/3¼ cups) cassava flour for farofa (known as farinha de mandioca, available from Brazilian food shops); 400 g (14 oz/3¼ cups) cassava flour for farofa (known as farinha de mandioca, available from Brazilian food shops); 4 tbsp extra virgin olive oil; 4 garlic cloves, crushed; Maldon sea salt flakes, to taste; freshly ground black pepper, to taste; sunflower oil, for brushing; 120 ml (4 fl oz/½ cup) soy sauce; 150 g (5½ oz/1 cup) rock salt (do not use table, cooking salt or sea salt flakes); 150 g (5½ oz/1 cup) rock salt (do not use table, cooking salt or sea salt flakes); 6 garlic cloves, crushed; 1 red chilli, deseeded and finely diced; 60 ml (2½ fl oz/¼ cup) extra virgin olive oil; 60 ml (2½ fl oz/¼ cup) lime juice; 150 g (5½ oz/1 cup) rock salt (do not use table, cooking salt or sea salt flakes); 1.3 kg (2 lb 14 oz) Brazilian beef picanha, whole piece

Preparation info

Serves
12

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

Ingredients

1.3 kg (2 lb 14 oz) Brazilian beef picanha, whole piece
150 <

Americas
Asia
Japan
Brazil
Main course
South America

Method

Score the fatty blanket on the picanha by making criss-cross cuts into the thick layer of fat covering one side. Cut the piece of picanha into four or five thick steaks of about 250–300g (9–10½oz) each and 2.5–5cm (1–2in) thick, keeping the fat covering the upper surface of each steak. Place the steaks on a tray and cover them thoroughly in the rock salt, this will help to seal in