A popular accompaniment to picanha, farofa (typically made from cassava or manioc flour) is a flavorful sponge for the beef’s meaty juices. Here, Japanese panko (bread crumbs) sub for sometimes hard-to-find cassava flour. Even our Brazilian guest on the show approved.
- 4 tablespoons butter, unsalted or salted
- 3 slices bacon, diced
- 1/2 red bell pepper, cored and diced
- 2 scallions, trimmed, white and green parts thinly sliced
- 2 cups panko or cassava flour
- Coarse salt (sea or kosher)
- Freshly ground black pepper
1: On the stovetop or the side burner of your grill, melt the butter over medium heat in a skillet. Add the bacon and sauté until the bacon begins to brown and renders its fat. Stir in the bell pepper and scallions and sauté for 3 to 5 minutes, or until the vegetables begin to soften.
Stir in the panko and season to taste with salt and pepper. Sauté until the bread crumbs are golden brown. Serve warm.
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Steven Raichlen’s Planet Barbecue is a production of Barbacoa, Inc., and Resolution Pictures. © 2023 Barbacoa, Inc. Photos by Chris Bierlein