1 cup of vinegar
1/2 cup of water
1/4 cup of oil
3 pounds of steak
6 cloves of garlic
3 sprigs of rosemary
Salt and black pepper to taste
Farofa
2 cups of cassava flour
1 cup of water
1/4 cup of olive oil
1/4 cup of chopped green onion
1/4 cup of chopped fresh parsley
4 tomato halves, seeded and chopped
1 large chopped onion
Salt to taste
1 cup of vinegar
1/2 cup of water
1/4 cup of oil
3 pounds of steak
6 cloves of garlic
3 sprigs of rosemary
Salt and black pepper to taste
Farofa
2 cups of cassava flour
1 cup of water
1/4 cup of olive oil
1/4 cup of chopped green onion
1/4 cup of chopped fresh parsley
4 tomato halves, seeded and chopped
1 large chopped onion
Salt to taste
The night before, combine the vinegar, oil, garlic, rosemary, salt, and black pepper in a blender and blend until smooth
Season the steaks with the mixture, place them in an airtight container, and refrigerate for at least one day
In a pan, cook the steaks with the seasoning, covered, over low heat until they're golden brown and the juices have reduced
Scrape up the browned bits from the bottom of the pan
Add water to the pan, bring it to a simmer, and cook until the meat is tender, adding more water if needed to leave some liquid behind
Reserve for later
Farofa: In a frying pan, heat the olive oil over medium heat
Cook the chopped onion until softened
Add the remaining ingredients (including water), stir well, and adjust seasoning as needed
Serve the farofa as a side dish to accompany the steaks.
