Picanha na Brasa

Ingredients

• 2.5 tsp Coarse Salt
• 2 pcs Garlic
• 1 pcs Onion
• 10 g Parsley
• 1 pcs Lime
• 500 g Picanha
• 1 cups Cassava Flour
• 1 pcs Egg
• 2 tbsp Butter

Method

1. Mince {garlic}, dice {onion}, chop {parsley}, and slice {lime} so everything is ready for a fast finish.
2. Pat {picanha} dry so it browns properly, then season generously on all sides with {coarse_salt}.
3. Cook {picanha} over medium indirect charcoal heat, fat side facing the hotter zone first, turning until deeply browned, lightly crisp at the edges, and the center reaches medium-rare. Avoid crowding so the surface roasts instead of steams.
4. Melt {butter} in a large skillet over medium heat, add {onion} with a pinch of {coarse_salt} and cook until softened and translucent. Stir in {garlic} until fragrant, add {egg} and cook until softly set, then add {cassava_flour} and toast, stirring constantly, until golden, nutty, and crisp. Fold in {parsley} for freshness.
5. Rest {picanha} on a warm plate so the juices settle and the meat stays succulent when sliced.
6. Slice {picanha} across the grain, serve with {cassava_flour} farofa, and finish with {lime} for a bright final lift.