Brazil

Ancho steak

Chimichurri

Yellow corn flour

Onion

Butter

Tomato

Chives

Salt

Black pepper

Alcohol Vinegar

Olive oil

Ancho steak with chimichurri, yellow corn farofa and campaign sauce

Refogue 40g da cebola em brunoise na manteiga e acrescente a farinha e deixe bem torrada e crocante. Corrija o sal e reserve

Sauté 40g of the onion in brunoise in butter and add the flour and leave it well toasted and crispy. Adjust the salt and set aside

Corte o restante da cebola em brunoise. 
Corte o tomate em brunoise. 
Junte tudo em um recipiente e acrescente o vinagre e azeite a gosto. 
Finalize com cebolinha e corrija o sal.

Cut the rest of the onion into brunoise.
Cut the tomato into brunoise.
Combine everything in a container and add vinegar and oil to taste.
Finish with chives and adjust the salt.

Hidrate o chimichurri no azeite e deixe reservado.
Em uma grelha bem quente coloque o bife ancho e tempere com sal e pimenta a gosto.
Sele os dois lados, deixe descansar por 2 minutos. 
E sirva com o molho de chimichurri hidratado 

Hydrate the chimichurri in the oil and set aside.
Place the ancho steak on a very hot grill and season with salt and pepper to taste.
Seal both sides, let rest for 2 minutes.
And serve with the hydrated chimichurri sauce

Ancho steak with chimichurri, yellow corn farofa and campaign sauce

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