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Ranch Steak Picadinho

Courtesy of chef Phillipe Flores

Courtesy of chef Phillipe Flores

March 8, 2023
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2 hrs

Total

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4

Servings

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

For the farofa

  • 3 tbsp unsalted butter

  • 1/2 cup finely chopped yellow onion

  • 3 garlic cloves, finely chopped

  • 2 cups cassava flour

For the steak 

  • 2 8 ounce ButcherBox Beef Ranch Steaks, defrosted, rinsed and pat dry

  • Salt and pepper

  • 2 tbsp canola oil

  • 2 tbsp unsalted butter

  • 1/4 cup chopped shallots

  • 4 garlic cloves, finely chopped

  • 1 tbsp chopped thyme leaves and tender stems

  • 1 tbsp all-purpose flour 

  • 1/2 cup red wine 

  • 1 cup beef, chicken or vegetable broth  

For the crispy banana

  • Canola or other high-heat appropriate frying oil 

  • 1/4 cup all-purpose flour

  • 4 firm yet ripe bananas, peeled 

  • 1 large egg, beaten 

  • 3/4 cup panko or other coarse bread crumbs

 For serving

  • 4 poached eggs

  • Warm rice seasoned with garlic and olive oil 

Step By Step

Instructions

1
In a medium non-stick skillet, make the farofa by heating the butter over medium heat. Once melted, add the onion and garlic and a pinch of salt and cook, stirring often until very soft, but not browned, for about 7 minutes. Stir in the flour and cook, stirring regularly until the flour is pale golden and tastes mildly nutty, about 7 to 10 minutes. Season with salt, turn off the heat and transfer to a small serving bowl. 
2
Slice the ranch steaks into ½-inch cubes, season with salt and pepper and set aside. Heat the canola oil in a large skillet (10 to 12 inches in diameter) over high. In two batches, sauté the steak cubes until browned and mid-rare in the middle, about 3 minutes per batch. Turn the heat down to medium-low, transfer the steak to a plate to rest and discard any oil left in the pan. Turn down the heat to medium
3
Add the butter to the skillet and once melted, add the shallot, garlic and a pinch of salt, sauté, tossing until very aromatic and with browned edges, about 4 minutes. Mix in the thyme and flour, stir to coat everything with the flour and cook for about 2 minutes. Pour in the wine, stir, bring to a simmer, reduce by half so that the mixture is very thick and then pour in the broth. Bring to a simmer, reduce by about ½ then transfer the beef cubes back to the pan. Toss and stir to coat each beef piece, turn off the heat then set aside until ready to serve.
4
Rinse and wipe the skillet clean to fry the bananas. Pour in about 1-inch worth of canola oil. Heat over medium-high to 350 degrees F and using an instant-read thermometer, toggle the heat to maintain the temperature while you prepare the bananas. 
5
Line one plate with paper towels, then add the flour to another plate. Pour the egg onto a third plate and add the panko to a fourth plate. 
6
Banana by banana, first dredge in the flour, then the egg (let excess drip off) and coat in the panko, covering each piece completely. In two batches, lay the battered bananas in the hot oil and fry, turning them halfway through, until golden brown, about 5 to 7 minutes. Transfer to the paper towel-lined plate and sprinkle with flake salt. 
7
When ready to serve, reheat the ranch steak picadinho, if desired (or if it has gotten cold), over medium-low heat until just hot. Then spoon on plates with the crispy bananas, garlic rice, poached eggs and a sprinkle of the farofa over the top.

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