Picanha with Rice, Beans and Vinaigrette

Ingredients

Quantities are for one portion.

• 20 mlolive oil
• 100 gcanned black beans, drained
• 1 tbspwhite vinegar
• salt and pepper to taste
• 1onion, finely diced
• 70 gwhite rice
• 150 gpicanha steak (beef rump cap)
• 1leaf of bay
• 1tomato, finely diced
• 2garlic cloves, crushed
• 10 gfresh parsley, chopped

Method

1. Cook the dry white rice in salted water until fluffy and set aside.
2. Mix the diced tomato, half of the diced onion, half of the olive oil, the white vinegar, and the chopped parsley in a bowl. Season well and set the vinaigrette aside.
3. Heat the remaining olive oil in a pot and soften the remaining onion and crushed garlic.
4. Add the black beans and bay leaf. Simmer gently until flavorful, then remove from the heat.
5. Season the picanha steak with salt and black pepper on both sides.
6. Sear the steak in a hot pan until browned to your preferred doneness. Let it rest briefly.
7. Slice the rested meat and serve it with the rice, beans, and vinaigrette.