Brazilian Picanha with Farofa and Sautéed Collard Greens
Picanha fat-capped and salted, served with farofa toasted in bacon fat and sautéed collard greens ribbons.
- 120 g picanha steak
- 40 g cassava flour
- 150 g collard greens
- 30 g smoked bacon lardons
- 60 g red onion
- 3 cloves garlic cloves
- 1 whole lime
- 10 g fresh parsley
- 2 tsp coarse sea salt
- 1 tsp black pepper
- 1 tbsp olive oil
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Add to a shopping listHow the shopping list works →- Step 1
Remove picanha from fridge 30 minutes before cooking. Score the fat cap and season generously with coarse salt.
- Step 2
Finely dice red onion and mince 2 garlic cloves. Cook bacon lardons in a dry pan for 3 minutes until crispy.
- Step 3
Add diced onion to the bacon fat and cook for 4 minutes until softened.
- Step 4
Add minced garlic and cook for 1 minute, then stir in cassava flour.
- Step 5
Toast the farofa mixture for 3-4 minutes, stirring constantly, until golden and nutty. Season and set aside.
- Step 6
Remove thick stems from collard greens and slice leaves into thin ribbons.
- Step 7
Heat olive oil in a large pan, add remaining garlic and cook for 30 seconds.
- Step 8
Add collard greens and sauté for 4-5 minutes until wilted but still bright green. Season with salt and pepper.
- Step 9
Heat a cast iron pan over high heat. Cook picanha fat-side down for 3 minutes until crispy.
- Step 10
Flip and cook for 2-3 minutes for medium-rare. Rest for 5 minutes, then slice against the grain.
- Step 11
Stir chopped parsley into farofa. Serve picanha with farofa, collard greens and lime wedges.
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