japanese teppanyaki table | Brazilian "Picanha" with "Vinagrete" salad + "Farofa"

In the United States, the fresh-cut beef is also known as the "top sirloin hat."

• 2 pounds of "Picanha" cut with fat layers; Don't trim!
• coarse sea salt (or "rock salt"), about 4-6 tablespoons
Pat the dried meat to room temperature (necessary!) Cover both sides of the meat with salt and let stand for about 20 minutes. For 30 minutes.

Meanwhile, prepare Vinagrete salsa:
• 1 sweet onion [medium], diced
• 4 tomatoes, diced
• ½ bunch of parsley + / or scallions, finely chopped
• ½ chopped green pepper, [optional]
• ½ cup green olives, chopped [optional]
• salad with leafy greens [optional]
• olive oil, about. 6 tablespoons
• apple cider vinegar. 3 TBSP
• salt to taste

Preheat the best electric teppanyaki by burning it on 5. When the orange light is off, set it to 10. When the temperature is reached (the orange light is off), place the fat side of Picanha face down over the electric teppanyaki griddle cooking center. Bake until golden brown (8 minutes), turn and brown on the other side for another 8 minutes. If desired, use pliers and paper towels to remove some of the dripping. Optional: prepare on the commercial teppanyaki table, then finish on the grill.

Cook Picanha until rare. Optional: scrape off most of the salt immediately.

Cut the meat into grainy slices about 1 inch thick and return to the hot japanese teppanyaki table cooking center.

Continue to bake, cutting each slice into thin slices until the meat meets your preference.

Close outside catering teppanyaki table; Throw salad, let everyone enjoy the wonderful flavor of Brazil.

Cook in advance:
Real Brazilian side dish: Farofa
• bacon, cut into 8 strips (2 per person)
• Med. Onion, sliced
• butter, 2 tablespoons
• 1 egg (or 2 eggs; According to personal preference)
• tapioca (also known as yucca or tapioca), approximately. 1 1/2 level cup

Saute bacon over medium heat until light golden brown. Add onion and cook until tender. Set aside one side of the egg, scramble and harden. Mix it up. Melt the butter and add the flour over low heat. Continue to stir and mix well until hot. Transfer to plate. Farofa is an indispensable accompaniment to feijoada and BBQ in Brazil. It can also be used as a poultry filling and can contain raisins, nuts and/or chopped sweet fruit.

Note: when cooked at high temperatures, marbled meat like this highly flavorful chunk of beef releases a lot of juice from the melted fat, which can lead to the creation of fat-rich steam. You may want to consider cooking the dish outdoors or using an internal exhaust/ventilation system.