Grilled Picanha (Sirloin Cap) with Garlic Farofa & Tomatoes Vinaigrette

Ingredients

• 1¼ lb Picanha (Sirloin Cap), fat cap on, cut into thick strips
• 2 tbsp coarse salt
• 1 cup manioc (cassava) flour
• 3 tbsp butter
• 3 cloves garlic, minced
• 2 Tomatoes, finely diced
• ½ small red onion, finely diced
• 3 tbsp red wine vinegar
• 3 tbsp olive oil
• Chopped parsley and black pepper

Method

1. Season the Picanha (Sirloin Cap) generously with coarse salt and let it sit at room temperature while the grill heats to high — that's the entire marinade, churrasco style.
2. Stir the diced Tomatoes, red onion, vinegar, olive oil, parsley, and a pinch of salt together; this vinagrete only improves as it waits.
3. Grill the Picanha (Sirloin Cap) fat-side toward the heat first to render and crisp, then sear all sides, 8–12 minutes total for medium-rare (130–135°F). Rest 8 minutes under foil.
4. For the farofa, melt the butter, toast the garlic 30 seconds, then add the manioc flour and stir over medium until sandy, golden, and nutty, 4–5 minutes. Season.
5. Slice the Picanha (Sirloin Cap) against the grain, spoon the vinagrete over, and serve with a snowdrift of farofa.