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Meat, Americas

Grilled picanha with farofa and vinaigrete

Grilled picanha with farofa and vinaigrete is a Brazilian beef dish for 4 people, ready in 45 minutes, easy to make, for about €4.50 per person. The key is keeping the fat cap on the meat and searing it fat side down first, so it bastes the whole cut as it melts.

Tonight it's a Brazilian style barbecue, with coarse salt picanha, golden farofa, and a fresh vinaigrete.

Grilled picanha with farofa and vinaigrete
Total time
45 min
Difficulty
Easy
Cost per person
€4.50
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Summer

Picanha is that cut of top sirloin with a fat cap that melts as it cooks, basting the meat with flavor. Seared over high heat, it forms a golden crust outside while staying pink inside. Alongside it, farofa brings a sandy crunch, and the fresh tomato vinaigrete cuts through with acidity to balance everything out.

This is the kind of dish that's perfect for a sunny Sunday or a backyard barbecue with friends, Brazilian churrasco style. The steps are simple and come together in parallel, the meat sizzling on the griddle while the vinaigrete rests and the rice cooks. Mon Chou walks you through it so everything lands on the table at the same time.

The ingredients

4 people

Butcher

  • Picanha (top sirloin cap) 1 kg

Pantry

  • Coarse saltoften in the pantry 2 tbsp
  • Cassava flouroften in the pantry 150 g
  • Wine vinegaroften in the pantry 2 tbsp
  • Riceoften in the pantry 250 g
  • Olive oiloften in the pantry 3 tbsp
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 50 g
  • Eggs 2

Fruits and vegetables

  • Onion 1
  • Tomatoes 3
  • Green bell pepper 1
  • Parsley 3 sprigs

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Cut the meat into thick 3 cm slices, keeping the fat cap on, then rub with coarse salt.

    Take the meat out 30 minutes ahead of time, it cooks more evenly at room temperature.

  2. Cook the slices on a very hot griddle or skillet, fat side down first. 12 min

    Let them sear without moving them, a good crust forms on its own.

  3. Dice the onion, tomatoes, and bell pepper, mix with the vinegar, olive oil, parsley, and salt to make the vinaigrete. 10 min

    Make it ahead, it tastes better after resting for 15 minutes.

  4. Melt the butter, add the scrambled eggs, then the cassava flour until it turns golden. 8 min

    The farofa is ready when the grains look sandy and lightly toasted.

  5. Cook the rice and serve with the sliced meat, the farofa, and the vinaigrete. 11 min

    Slice the meat against the grain so it stays tender.

Our tips to get it right

  • Use a cast iron skillet or griddle, it holds heat better than a thin pan and helps you get a proper sear on the meat.
  • Salt the meat right before cooking, not hours ahead, otherwise the coarse salt draws out too much juice and the meat turns out less juicy.
  • Let the meat rest for 5 minutes under foil after cooking, the juices redistribute before you slice it.

The variations

  • Swap the picanha for flank or hanger steak if your butcher doesn't carry this cut, the cooking time stays about the same.
  • For a vegetarian version, replace the meat with thick grilled eggplant slices and keep the farofa and vinaigrete as they are.
  • To save time, pick up a store bought vinaigrete and focus your effort on cooking the meat and the farofa.

What to serve it with

  • Plain white rice
  • Brazilian style black beans
  • Fresh fruit juice or lemonade

Storage

Cooked meat keeps for 2 days in the fridge in a sealed container, the vinaigrete and farofa keep separately as well. Cooked meat doesn't freeze well since it loses its juices, it's best eaten fresh. Reheat the meat gently in a skillet so it doesn't dry out.

Questions about this dish

Can you cook picanha in the oven instead of a skillet?

Yes, sear it quickly in a skillet then finish it in the oven at 200°C for a few minutes. This works well for a thicker cut, though a griddle gives a more pronounced crust.

Can you make the farofa ahead of time?

Yes, farofa can be made several hours ahead and kept at room temperature in a sealed container. Warm it up in a skillet for a few minutes before serving to bring back its crunch.

What can you use instead of cassava flour?

Cassava flour is what makes farofa what it is, there's no real match for its taste and texture. Some people use fine breadcrumbs instead, but the result will be different.

How do you check if the meat is done without cutting it?

Press the slice gently with the back of a fork, if it gives a little while staying firm, it's medium rare. Count about 12 minutes total for 3 cm thick slices.

How long does it take to make a grilled picanha with farofa, vinaigrete, and rice?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a grilled picanha with farofa, vinaigrete, and rice?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a grilled picanha with farofa, vinaigrete, and rice cost?

About €4.50 per serving, or €18.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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