Sirloin churrasco with vinagrete, light farofa and rice

Ingredients

For 1 serving

• Strip steak140 g
• White rice45 g
• Corn flour20 g
• Tomatoes120 g
• Onion40 g
• Green bell peppers50 g
• Parsley6 g
• White wine vinegar10 ml
• Butter5 g
• Extra virgin olive oil5 g
• Saltto taste

Contains: lactose, sulphites,

In season: June – September

Method

1. Take the sirloin out of the fridge. Boil the rice in salted water for the time on the packet and drain.
2. Meanwhile make the vinagrete: finely dice the tomatoes, half the onion and the green peppers, chop the parsley and dress with the vinegar, oil and a pinch of salt.
3. For the farofa, finely chop the remaining onion. Melt the butter in a frying pan over medium-low heat, fry the onion for 2 minutes, then add the cornmeal and toast it for 4 minutes, stirring, until golden and fragrant; salt it.
4. Season the meat with coarse salt. Heat a griddle or grill over high heat and cook it 3–4 minutes per side, until well marked outside and pink inside; rest it 3 minutes and slice.
5. Serve the steak with the rice, farofa and vinagrete.