Picanha

Ingredients

• 2 lb picanha or rump steak with the cover fat (, at room temperature)
• Fleur de sel
• Black pepper (, freshly ground)
• For the collard greens
• 2 collard greens (, couve in Portuguese, cut into thin strips)
• 2 tablespoons vegetable oil
• 2 cloves garlic (, pressed)
• 1 cup white rice
• 1 small onion (, chopped)
• 1 clove garlic (, minced)
• 2 tablespoons vegetable oil
• 2 cups boiling water
• 16 oz. raw cassava flour
• 1/2 onion (, grated)
• 2 cloves garlic (, grated)
• 6 tablespoons butter ((or margarine))

Instructions

1. 1

   --- Collard greens ---

2. 2

   In a Dutch oven, heat the oil over medium heat and sauté the garlic for about ten seconds.

3. 3

   Add the collard green strips which shrink a lot during cooking.

4. 4

   When the collard green has released its water, increase the temperature of the heat and completely reduce the liquid, stirring the collard green very frequently.

5. 5

   --- Rice ---

6. 6

   Wash the rice in cold water. Drain and dry it.

7. 7

   In a saucepan, heat the oil over medium heat and add the onion and garlic.

8. 8

   Brown them for 5 minutes, stirring constantly, then add the rice. Mix well.

9. 9

   Add boiling water. Cover and cook the rice for 10 minutes.

10. 10

    Remove the lid and cook until the water is completely absorbed.

11. 11

    Stir gently from time to time so that the rice does not stick to the bottom of the pan.

12. 12

    --- Farofa ---

13. 13

    Heat butter (or margarine) in a Dutch oven over medium heat.

14. 14

    Add the onion and garlic.

15. 15

    When the mixture begins to brown slightly, add the cassava flour.

16. 16

    Then cook, stirring constantly, until the flour browns.

17. 17

    Season with salt and pepper.

18. 18

    --- Picanha ---

19. 19

    Take the meat out of the refrigerator at least 1h30 before grilling it. It is very important that it is at room temperature.

20. 20

    Heat a barbecue, preferably charcoal.

21. 21

    Skewer the piece of meat.

22. 22

    Grease the barbecue grill and place the picanha on it.

23. 23

    Grill the meat for 8 to 10 minutes on the fat side and 3 to 4 minutes on the flesh side. Be careful, the meat must remain pink in its heart.

24. 24

    Season with pepper and salt then let the meat rest for 8 minutes on a wooden board.

25. 25

    Cut the meat into thin slices and place it on a plate, sprinkled with fleur de sel.

26. 26

    Accompany the picanha with farofa, beans, and collard greens.