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RECIPE
11 INGREDIENTS13 STEPS50MIN

Grilled Picanha with Farofa

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SmokyRibs
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This delicious dish is a staple in Brazil, for good reason!

50MIN

Total Time
SmokyRibs
Here you will find southern barbecue, Gulf Coast seafood, Cajun cuisine, and more great recipes!
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Ingredients
US / METRIC
Servings:
10
Serves 10
1 piece
Top Sirloin
to taste
Bacon , cubed
1/2
Red Onion , finely chopped
1/2
Red Bell Pepper , finely chopped
3 cloves
Garlic , minced
1 1/4 cups
Cassava Flour
3/4 cup
Black Olives , sliced
to taste
Fresh Parsley , chopped
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Nutrition Per Serving
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CALORIES
272
FAT
17.0 g
PROTEIN
10.7 g
CARBS
18.7 g

Directions

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Step 1
Sear Top Sirloin (1 piece) for about 4 minutes on each side. Remove and let rest.
Step 2
Onto the grill, add Bacon (to taste). Cook until crispy, then set aside. Leave the bacon grease on the grill.
Step 3
Crack Egg (2) onto the grill. Bust the yolks and cook them as hard fried eggs. Set aside.
Step 4
On the grill, melt Unsalted Butter (1 stick).
Step 5
Add Red Onion (1/2). Mix together.
Step 6
Add Red Bell Pepper (1/2) and Garlic (3 clove). Let cook for a few minutes.
Step 7
Add the bacon back onto the grill, along with Cassava Flour (1 1/4 cup). Mix well.
Step 8
Add the eggs back onto the grill, along with the Black Olives (3.8 ounce) and Fresh Parsley (to taste). Stir to combine and keep warm.
Step 9
Going with the grain, slice the meat into steaks.
Step 10
Coat both sides generously with Coarse Sea Salt (to taste).
Step 11
Grill the steaks.
Step 12
Remove from heat and let rest for 10 minutes.
Step 13
Plate the picanha around the farofa. Serve and enjoy!

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Nutrition Per Serving
Calories
272
% Daily Value*
Fat
17.0 g
22%
Saturated Fat
8.6 g
43%
Trans Fat
0.0 g
--
Cholesterol
94.7 mg
32%
Carbohydrates
18.7 g
7%
Fiber
1.2 g
4%
Sugars
0.8 g
--
Protein
10.7 g
21%
Sodium
136.6 mg
6%
Vitamin D
0.2 µg
1%
Calcium
36.3 mg
3%
Iron
1.4 mg
8%
Potassium
8257.9 mg
176%
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