Succulent picanha with crunchy chestnut farofa and creamy garlic sauce

First of all, we know that picanha is a noble meat. In other words, making a delicious juicy picanha recipe with crunchy chestnut farofa will set you apart.

What's more, you can share this recipe with up to eight people in generous portions.

In this sense, this recipe for picanha with chestnut farofa is ready in just 20 minutes.

As a result, many digital influencers have used exactly this recipe to make their followers' mouths water.

Now you can also share this recipe with your friends and family and post that photo on social media.

Ingredients for succulent picanha with chestnut farofa.

• 2 small pieces of picanha, average 800 to 1 kg
• A generous portion of coarse salt to prepare the picanha

Ingredients needed for chestnut farofa 

• In principle, 500 g of cassava flour of the brand you prefer
• 4 cloves of garlic, chopped or crushed
• 2 tablespoons of butter or margarine if preferred
• Half a cup of olive oil of the quality of your choice
• 150 grams of crushed or multiprocessed cashew nuts
• 150 grams of crushed or multiprocessed Brazil nuts
• Salt and black pepper in the proportion you are used to using 
• Half a cup of chopped fresh parsley
• Now, half a cup of thyme But you will use it in the proportion you want
• 100 ml bottle butter of your choice

Ingredients needed to make smoked potatoes

• Smoked paprika in the desired proportion
• 5 medium-sized potatoes
• 4 sprigs of fresh rosemary preferred
• Salt and pepper to taste
• 4 cloves of garlic, chopped or crushed 

Ingredients needed for the creamy garlic sauce

• 1 cup chilled milk
• 3 whole cloves of garlic, preferably peeled
• Salt to your liking

Oil as needed

How to prepare succulent picanha

Now, take the rump steak and cut it into a medium thickness of one and a half to two fingers.

Then place it on top for seasoning.

Then, with the grill at a very hot temperature, place the steaks on it and allow an average of 5 minutes for each side to roast slightly.

How to prepare Tasty picanha with crunchy chestnut flour

Then take an onion and 4 cloves of garlic and sauté in a medium saucepan with a little olive oil and 2 tablespoons of butter.

Then, until I've diced an average of 200g of bacon and fry it until it's slightly golden.

Next, add the flour along with a little olive oil and then add 100 ml or so of bottle butter and mix until smooth.

Now add the chestnuts along with the parsley and chopped thyme and start mixing well, finishing with salt and pepper to the extent you like.

Then take the potatoes and cut them vertically and put them in a saucepan with a little salt and let them cook over a high heat.

Add the olive oil, potatoes, salt, pepper, paprika, rosemary and 4 cloves of garlic and mix well.

In the same direction, bake in a preheated oven at 200° for approximately 30 minutes until you notice that the potato is golden brown. 

Also, take a blender, add the very cold milk, 3 cloves of garlic, preferably without the core, the coarse salt and gradually add the oil until it is very creamy.

However, it's important that when you make the garlic sauce, the milk has to be very cold to facilitate a creamy consistency.

Conclusion

Now all you have to do is serve your delicious, juicy picanha with the crunchy chestnut farofa on the side and the potatoes with garlic sauce.

What's more, now all you have to do is take that mouth-watering photo and post it on your social networks.

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In other words, exactly the picture of this juicy picanha with chestnut farofa and potatoes with garlic sauce.

However, don't miss the opportunity to leave your comment below telling us what you think of this recipe for succulent picanha with crunchy chestnut flour.

See too

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