Brazilian Prato Feito Plate (Printable Version)
Classic Brazilian Prato Feito with steak, beans, white rice, farofa, fries, and a fresh salad for a true comfort meal.
# What You'll Need:
→ White Rice
01 -
1 cup long-grain white rice
02 -
2 cups water
03 -
1 tablespoon neutral cooking oil
04 -
1 clove garlic, minced
05 -
Salt to taste
→ Pinto Beans
06 -
1.5 cups cooked pinto beans with broth
07 -
1 tablespoon onion, finely chopped
08 -
1 clove garlic, minced
09 -
1 tablespoon neutral cooking oil
10 -
Salt and black pepper to taste
→ Fresh Salad
11 -
1 cup shredded lettuce
12 -
1 small tomato, sliced
13 -
0.25 cup shredded carrot
14 -
Olive oil, as needed
15 -
Vinegar, as needed
16 -
Salt, to taste
→ Farofa
17 -
0.75 cup manioc (cassava) flour
18 -
1 tablespoon butter or neutral oil
19 -
1 tablespoon onion, diced
20 -
Salt, to taste
→ Grilled Steak
21 -
2 beef steaks (rump cap or sirloin preferred)
22 -
Salt, to taste
23 -
Black pepper, to taste
24 -
0.5 onion, sliced into rings
25 -
1 tablespoon butter or neutral oil
→ French Fries
26 -
2 medium potatoes, peeled and cut into thin fries
27 -
Oil for deep frying, as needed
28 -
Salt, to taste
# Steps To Follow:
01 -
Heat oil in a saucepan over medium heat. Sauté the minced garlic until golden. Add the rice and stir for 1 minute. Pour in water and add salt. Cover and simmer on low until all water is absorbed, approximately 15 minutes.
02 -
In a small pot, warm oil over medium heat. Sauté the garlic and onion until fragrant. Add the cooked pinto beans with some broth. Simmer for 5–10 minutes. Season to taste and lightly mash several beans with a spoon for a creamier consistency.
03 -
In a skillet, melt butter or heat oil over medium heat. Sauté diced onion until translucent. Add the manioc flour, toasting and stirring constantly until golden. Season with salt and remove from heat.
04 -
Season beef steaks with salt and pepper. In a hot pan, add oil or butter and sear steaks on both sides to desired doneness. Remove steaks and, in the same pan, sauté onion rings until caramelized. Reserve.
05 -
Heat oil in a deep frying pan to 180°C. Add cut potatoes in batches and fry until golden and crisp. Remove with a slotted spoon, drain on paper towels, and season with salt.
06 -
Arrange hot white rice, a ladle of pinto beans with broth, and a mound of farofa on a plate. Place the grilled steak with caramelized onions on top, followed by French fries to the side. Assemble a salad of lettuce, tomato, and carrot, then drizzle lightly with olive oil and vinegar. Serve immediately.
# Notes and Tips:
01 -
For best flavour, use freshly cooked beans and toast the farofa just before serving for maximum crunch.
02 -
Allow the rice to rest off heat for a few minutes before serving to finish steaming.