"Farofa is made by toasting farinha de mandioca (a flour made from the root) in oil or melted butter with salt in a skillet over low-medium heat," says Brazilian food expert Carolina Santos-Neves. "The result is something that's more about texture than flavor, but it does have a wonderful salty, buttery flavor."
Grilled Steak (Picanha)
- Olive oil
- 4 6-ounce tri-tip or picanha steaks
- Maldon sea salt
- 6 ounces flaked yucca, cassava or manioc flour
- 2 ounces salted butter
- 1/4 cup chopped parsley
- 1/2 cup lemon juice
- 1½ ounces chopped onions
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup olive oil
- 1½ ounces chopped tomatoes
- 1½ ounces chopped spring onions or scallions
For the grilled steak:
Preheat a grill or grill pan. Sprinkle the steaks with the salt. Drizzle some olive oil on the grill pan and sear the steak for 2 minutes on each side. Let the stead rest for another 2 minutes. Reheat and serve.
For the farofa:
In a pan over medium heat, slowly melt the butter and then add the flour. Break the flour slowly with a wooden spoon until it is a uniform texture and combine it with the butter, stirring constantly until it is golden brown. Finish with the parsley and salt to taste.
For the vinaigrette:
In a bowl, mix the lemon juice, chopped onions, salt and sugar. Let rest for 30 minutes.
Then, add the olive oil and mix well. Keep refrigerated until serving. Just before serving, mix in the chopped tomatoes and spring onions.
Plate the steak with the farofa on the side and some vinaigrette on top.