Picanha Steak with Farofa

Ingredients

• 2½ lb Picanha steak (sirloin cap)
• 2 tbsp Coarse sea salt
• 1 tsp Black pepper
• 1½ cup Manioc flour (farofa)
• 4 oz Bacon
• 1 medium Onion
• 2 clove Garlic
• 2 tbsp Butter
• ¼ cup Fresh parsley (optional)
• 2 Hard-boiled eggs (optional)

Steps

1. Preheat your grill to high heat. Score the fat cap of the picanha in a crosshatch pattern without cutting into the meat. Season the entire steak generously with coarse sea salt and black pepper.
2. Place the picanha fat-side down on the hot grill. Sear for 5-7 minutes until the fat is crispy and rendered. Flip and grill the meat side for 3-5 minutes for a medium-rare finish, or to your desired doneness. Remove from grill and rest for 10-15 minutes.
3. While the steak rests, prepare the farofa. Dice the bacon and cook in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon, reserving the rendered fat in the skillet.
4. Add butter to the skillet with bacon fat. Dice the onion and mince the garlic, then add to the skillet and sauté until softened, about 5 minutes.
5. Stir in the manioc flour (farofa) to the skillet. Toast, stirring constantly, for 5-7 minutes until golden brown and fragrant. Return the cooked bacon to the skillet.
6. Chop fresh parsley and optional hard-boiled eggs. Stir them into the farofa mixture. Season the farofa with salt and pepper to taste.
7. Slice the rested picanha against the grain into thick pieces. Serve immediately with the warm farofa on the side.