Brazil GP 2018: Grilled Steak (Picanha Fatiada) with Fresh Salsa

The penultimate race.

Somehow it is here again, the end of the season. At least these final races are great spectacles and keeping us on the edge of our seats! As a solid Max fan I couldn’t believe he got run off the track by a backmarker. What drama! But all is fair in love and racing and it was an awesome race nonetheless. You could tell how proud Lewis was to win it for Mercedes and solidify the championship. This year he really did show he is a real champion. He was fast, focused, and didn’t make any mistakes. Three cheers for Lewis, or hell give him and the team five!

We went all out for a Brazilian feast. All the recipes come from ‘The Food and Cooking of Brazil’ by Fernando Farah. A gift from our tenant and Brazilian friend Luis before he moved back home last year.

We started off with Pastel de feira de carne (Fried pastel pastries) and Batida cocktails. And our dinner featured Pichana Fatiada (Grilled Rump Steak), Fried Polenta, Brazilian-style shredded greens, Palm heart salad, and Fresh Brazilian-style salsa.

Grilled Rump Steak

Adapted from ‘The Food and Cooking of Brazil’ by Fernando Farah

1 whole cut of beef rump (picanha) about 2 ½ pounds
2 tbsp coarse sea salt

1. Rub the salt all over the beef, massaging it in. Leave at room temperature for 30 minutes.

2. Slice rump steak into 4 inch thick steaks 1½-2 inches each.

3. Pat the steaks dry on both sides and grill them on the barbecue or hot grill pan until medium rare or done to your liking.

4. Let rest for 5-10 minutes before slicing.

5. Cut each steak into ½ inch slices for serving, pour juices over on serving plate.

Serve with any or all of the following: White Rice, Farofa, Brazilian-style salsa, Deep-fried Polenta

Brazilian-style Salsa

Adapted from ‘The Food and Cooking of Brazil’ by Fernando Farah

1 green bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
3 plum tomatoes or 1 cup cherry tomatoes, chopped
1 large white or red onion, diced
¼ cup white wine vinegar
1/3-1/2 cup extra virgin olive oil
½ cup parsley, finely chopped
1 tbsp sugar
½ tsp salt
½ tsp ground black pepper

1. Place all chopped vegetables in a large bowl.

2. Whisk together the vinegar, olive oil, parsley, sugar, salt and pepper in a bowl, or combine in a mason jar and shake.

3. Pour over vegetables and mix well.

4. Serve immediately or cover to chill and let flavors meld together for no more than an hour.