Receta de pica”a | Bistecs de culotte brasile”os

Ingredientes

• 2.5 lbs of Picanha / SRF AMERICAN WAGYU BLACK GRADE CULOTTE
• Coarse Salt to taste
• 2 Tbsp of Brazilian Sofrito
• 1/4 tsp mustard powder
• lemon pepper (or freshly ground black pepper to taste)
• 1/2 tsp dried parsley
• 1 cup of toasted cassava flour
• 1/2 cup of unsalted butter
• 1/2 an onion (sliced)
• 2 Tbsp of fresh cilantro (chopped)
• 4 whole eggs
• salt and pepper to taste

Preparación

1. 1

   Preheat the grill to 350F.

2. 2

   In a small bowl, mix the sofrito, the mustard, the dry parsley and a drizzle of olive oil. Set aside.

3. 3

   Cut the meat the same direction as the fibers into 4 steaks.

4. 4

   Season the steaks with salt and the lemon pepper, then rub the sofrito mixture on the steaks.

5. 5

   Add the steaks to the grill, and grill them on all sides to your favorite doneness.

6. 6

   Remove the steaks from the grill, and let them rest for 5 mins before slicing them.

7. 7

   While the steaks are resting make the farofa.

8. 8

   On a stove top melt the butter in a medium skillet over medium heat.

9. 9

   Add the onions to the pan and sauté until the onions are transparent, about 2 minutes.

10. 10

    Add the eggs to the pan, and scramble them gently.

11. 11

    When the eggs are cooked, but still soft, add the cassava and stir.

12. 12

    Remove the pan from the heat, add the cilantro and stir to combine.

13. 13

    Season with salt and pepper.

14. 14

    Slice the steaks across the fibers, and serve with the farofa.