Traditional Brazilian Steak Plate (Printable Version)
Steak, rice, beans, golden fries, farofa, and crisp salad—experience a classic Brazilian plate bursting with flavor.
# What You'll Need:
→ Main Components
01 -
200 g sirloin or rump steak, 2 pieces
02 -
1 cup white rice
03 -
1 cup cooked pinto beans with broth
04 -
2 medium potatoes, cut into fries
→ Vegetables & Salad
05 -
1 cup shredded lettuce
06 -
1 medium tomato, sliced
07 -
1 small carrot, shredded
08 -
1 medium onion, sliced into rings
→ Farofa
09 -
2 tbsp toasted cassava flour
→ Seasonings & Pantry
10 -
Salt, to taste
11 -
Black pepper, to taste
12 -
1 tsp garlic, minced
13 -
2 tbsp vegetable oil, divided (for steak and onions)
14 -
Vegetable oil, as needed, for deep frying potatoes
# Steps To Follow:
01 -
Rinse white rice under cold running water until water runs clear. In a saucepan, add rice with 2 cups water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for approximately 15 minutes or until water is absorbed. Fluff with a fork and set aside.
02 -
Place cooked pinto beans with their broth in a small pot. Season with salt, black pepper, and minced garlic. Simmer gently over low heat to infuse flavors, stirring occasionally.
03 -
Heat a dry nonstick pan over medium heat. Add cassava flour with a pinch of salt and toast, stirring constantly, until golden and fragrant. Remove from heat.
04 -
Heat oil for deep frying in a heavy-based pan to 180°C. Fry potato sticks in batches until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt.
05 -
Season steaks with salt and pepper. Heat 1 tbsp oil in a skillet over high heat. Sear steaks 3–4 minutes per side or to desired doneness. Transfer steaks to rest. Add remaining oil to pan, then sauté onion rings until golden and caramelized. Top steaks with onions.
06 -
Arrange a bed of shredded lettuce on the serving plate. Top with sliced tomato and shredded carrot.
07 -
On a large plate, place portions of rice and pinto beans side by side. Arrange the salad adjacent to rice. Add steak topped with caramelized onions. Serve farofa next to rice and finish by adding French fries along one edge.
# Notes and Tips:
01 -
Use a heavy skillet for optimal browning of steak and onions.
02 -
Toasting cassava flour develops the characteristic nutty aroma of farofa.