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This classic Brazilian steak plate brings together juicy steak, fluffy rice, creamy beans, golden fries, fresh salad, and a sprinkle of toasted farofa. Every element has its own texture and flavor, and the full spread transforms a simple meal into a celebration. It is a go to whenever I want something both hearty and brightly colorful
My first experience with this dish was at a neighbor’s BBQ. I was amazed at how everyone built their own plates with different combinations—it quickly became my weekend favorite to serve at home when friends visit.
Ingredients
- White rice: This is the fluffy foundation. Choose a long grain variety for the most classic feel as it stays separate and light
- Pinto beans with broth: These bring creaminess and a savory base. Look for cooked beans that are tender but not mushy and keep the flavorful broth for moisture
- Steaks: Sirloin or rump both hold up to grilling. Pick one with a bit of marbling for the juiciest result
- Onion: Adds sweetness and real depth once caramelized. Choose a firm onion so the rings hold their shape in the pan
- Potatoes for fries: Russet potatoes work best for a crispy outside. Go for ones that feel heavy and have minimal blemishes
- Farofa: Toasted cassava flour brings a nutty crunch. A Brazilian market will have the best texture and flavor
- Shredded lettuce: For a crisp cool bite and extra freshness. Romaine is reliable for crunch
- Tomato: Pick a ripe medium tomato for juicy slices
- Carrot: Adds sweetness and color. Use the fine side of the grater for the best texture
- Salt and pepper: Brings out the flavors in every element. Freshly cracked pepper always boosts aroma
- Garlic: This gives the beans a savoriness. Pick firm cloves and mince them fresh for best potency
- Oil: Use a neutral oil for frying and pan searing. Sunflower or canola is a safe choice
Step by Step Instructions
- Cook the Rice:
- Rinse rice well under cold water until the water runs almost clear. In a medium saucepan combine rice with double its volume of water and a pinch of salt. Bring to a boil over medium heat, then lower to a simmer and cover. Let the rice gently absorb all the water for about fifteen minutes. Fluff with a fork when done and keep covered until ready to serve
- Prepare the Pinto Beans:
- Heat your cooked pinto beans with their broth in a small pot over low heat. Add a pinch of salt pepper and a little minced garlic. Simmer them uncovered so the flavors meld and the broth thickens slightly for a richer taste
- Make the Farofa:
- Place cassava flour in a dry skillet over low heat. Stir often and toast until it just starts to turn golden and smell nutty. Add a tiny bit of salt and a pat of butter if you like extra richness but do not let it get too dark
- Fry the French Fries:
- Peel and slice potatoes into even sticks so they cook at the same rate. Rinse them in cold water and pat dry completely. Heat oil in a thick pot until it is shimmering hot. Fry the potatoes in batches until deeply golden and crispy then move them to a paper lined plate and season with a little salt while hot
- Grill the Steak and Onions:
- Pat steaks dry and season both sides with salt and cracked black pepper. Heat a skillet until just smoking and film with a touch of oil. Lay in the steaks and cook each side three to four minutes for a perfect medium rare with good sear. Let steaks rest out of the pan while you sauté the sliced onion in the same skillet until they turn golden brown and very soft
- Assemble the Salad:
- Shred the lettuce finely and pile onto one side of each plate. Layer with tomato slices and scatter shredded carrot on top for sweetness and crunch
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My favorite part of making this dish is always the farofa. Toasting cassava flour fills the kitchen with an earthy aroma and my cousin used to joke that no plate was complete without that golden crunch. It became a family game to see who would sneak the most farofa onto their steak.
Storage Tips
You can keep the rice and beans in airtight containers in the fridge for up to three days. Make sure to store the fries separately uncovered so they do not get soggy. The steak can be sliced and reheated in a hot skillet to bring back its flavor without drying out. Avoid storing salad with the rest—always prep it fresh
Ingredient Substitutions
No pinto beans Use black beans or red beans for a slightly different character. If you cannot find farofa you can toast breadcrumbs lightly and finish with chopped parsley for a stand in crunch. Any tender cut of beef works here—think skirt or flank steak if that is easier to find
Serving Suggestions
Serve each part on a wide plate to keep flavors distinct and let everyone build their own. Lime wedges brighten the meat beautifully and a fresh green salsa ties the salad and steak together. Sometimes I add fried eggs to the top for a real Brazilian touch
Cultural Note
This is a classic Brazilian everyday meal blending the influences of African Portuguese and Indigenous cuisines. The farofa and beans are as traditional as the steak. Sharing this plate around the family table is a piece of Brazilian hospitality—each component brings its own story and every bite is a mix of comfort and celebration
Recipe FAQs
- → What type of steak is best for a Brazilian plate?
Sirloin or rump steak is ideal for tenderness and strong beef flavor. Slice against the grain for maximum juiciness.
- → How is farofa used in this dish?
Farofa, toasted cassava flour, is spooned beside the rice for extra crunch and a subtle, nutty taste.
- → What makes the beans special?
Cooked pinto beans are served with their flavorful broth and aromatics like garlic, enhancing every bite.
- → Are the fries homemade?
Yes, fresh potato fries are deep-fried until golden and crispy, adding texture and classic appeal.
- → How do you assemble the plating?
Place rice and beans side by side, add grilled steak topped with onions, farofa, salad, and fries neatly arranged.