Churrasco Steak with Vinagrete

Ingredients

• 1½ lb Steak
• Coarse salt — churrasco seasons with salt and conviction only
• Vinagrete: 3 tomatoes + 1 onion + 1 bell pepper, all diced fine + ⅓ cup vinegar + ¼ cup olive oil + ⅓ cup parsley/cilantro
• Farofa stand-in: toasted breadcrumbs in butter (optional but very Brazilian)
• Rice

Method

1. Make the vinagrete first: combine everything and rest 15 minutes — it should be sharp, juicy, and spoonable, Brazil's answer to pico.
2. Salt the Steak generously on all sides. Nothing else. Churrasco doctrine.
3. Grill or sear over high heat to a deep crust: 4–5 minutes a side for steak (130°F medium-rare), rest 5 minutes.
4. Toast the breadcrumbs in butter until golden if doing the farofa nod.
5. Slice against the grain, spoon vinagrete generously over, dust with the crumbs, serve with rice. Sunday at a Brazilian churrascaria, distilled to one pan.