Entree: Brazil – Rio Grande do Sul – Churrasco (Brazilian barbecue of grilled meats)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 25 min

Additional 50 min

Total 1 hr 10 min

Ingredients

- 1 bone-in beef tomahawk steak, approx. 32 oz (900 g)
- 2–3 tbsp (30–45 g) coarse rock salt or coarse sea salt
- 1 cup (160 g) diced ripe tomato
- 1/2 cup (80 g) diced onion
- 2 tbsp (30 ml) red wine vinegar
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) chopped fresh parsley
- Salt and black pepper to taste for vinagrete
- 1/2 cup (50 g) manioc/cassava flour (farinha de mandioca)
- 1 tbsp (14 g) unsalted butter

Instructions

1. Generously coat the tomahawk with coarse salt and let sit at room temperature for 30–45 minutes; pat off excess salt before grilling if heavily salted.
2. Prepare vinagrete: combine diced tomato, diced onion, red wine vinegar, olive oil, chopped parsley, and a pinch of salt and pepper; refrigerate briefly to meld.
3. Heat a grill to high. Place tomahawk over direct heat and sear 3–4 minutes per side until a good crust forms; move to a cooler area of the grill and cook to desired doneness (use thermometer: 125–130°F / 51–54°C for medium-rare).
4. While steak cooks, melt butter in a skillet and toast manioc flour, stirring until evenly golden and fragrant to make farofa, about 3–4 minutes; season with a pinch of salt.
5. Rest steak 8–10 minutes, slice, and serve with vinagrete and farofa on the side.