Traditional Brazilian Prato Feito (Printable Version)
Enjoy Brazil’s classic combo of steak, rice, beans, farofa, crisp fries and salad on one vibrant plate.
# What You'll Need:
→ Main Plate
01 -
200 g white rice
02 -
200 g pinto beans, soaked overnight
03 -
1 bay leaf
04 -
Salt, to taste
05 -
45 ml vegetable oil
06 -
1 small onion, chopped
07 -
3 garlic cloves, minced
→ Steak & Onions
08 -
2 beef steaks (sirloin or rump, approximately 150 g each)
09 -
15 g butter or 15 ml oil
10 -
1 onion, sliced into rings
11 -
Salt and black pepper, to taste
→ Farofa
12 -
100 g manioc (cassava) flour
13 -
30 g butter
14 -
1 garlic clove, minced
15 -
Pinch of salt
→ Salad
16 -
40 g shredded lettuce
17 -
1 small tomato, sliced
18 -
30 g carrot, shredded
19 -
Drizzle of olive oil
20 -
Drizzle of vinegar
→ French Fries
21 -
2 medium potatoes, peeled and cut into fries (about 300 g)
22 -
Oil for frying
23 -
Salt, to taste
# Steps To Follow:
01 -
Boil soaked pinto beans with a bay leaf in a pressure cooker or pot until tender, approximately 30 to 40 minutes. In a skillet, sauté chopped onion and garlic in 15 ml oil, then add the cooked beans and a ladleful of the cooking broth. Simmer with salt for 10 minutes.
02 -
In a pot, sauté 1 minced garlic clove in 15 ml oil. Stir in the rice, add 500 ml water and a pinch of salt. Bring to a boil, cover, reduce heat, and cook until the water is absorbed, about 15 minutes.
03 -
Melt butter in a skillet, add minced garlic, then stir in manioc flour. Toast, stirring frequently, until golden and crisp. Season with a pinch of salt.
04 -
Season steaks with salt and black pepper. Heat butter or oil in a skillet on high. Sear steaks for 2 to 3 minutes per side, or until preferred doneness. Remove steaks and caramelize sliced onions in the same pan until golden and tender.
05 -
Heat oil to 180°C and deep-fry potato fries until crisp and golden. Remove with a slotted spoon, drain on paper towels, and season with salt while hot.
06 -
Arrange shredded lettuce, tomato slices, and grated carrot on the plate. Dress with a light drizzle of olive oil and vinegar just before serving.
# Notes and Tips:
01 -
For optimal flavor, use day-old beans if available, and allow the steaks to rest before slicing.