Osvaldo Aranha’s Steak Meal

Osvaldo Aranha’s Steak Meal

Many years ago, a traditional restaurant in Rio de Janeiro named this steak to pay tribute to Osvaldo Aranha, a Brazilian politician who became prominent in the early 30s. Osvaldo used to go to the restaurant quite frequently to have lunch with other politicians of that time and this steak was one of his favourites. It consists of a thick juicy eye fillet just seasoned with salt and pepper and served with a glorious golden garlic and butter sauce. The complete meal usually comprises of fillet,  home-made thin chips and farofa which is a Brazilian crumb made with cassava or corn flour. We Brazilians love our steak or barbecue served with a crunchy farofa. A tomato and oregano salad on the side balances out the dish that can be enjoyed for lunch or dinner and it gets even more than perfect with a cold beer on the side.

Ingredients

Steak:

4 thick eye fillets (about 5cm high)

Freshly ground salt and pepper to taste

Vegetable oil, to fry

Garlic and Butter Sauce:

2 tbs unsalted butter

1 tbs extra-virgin olive oil

16 garlic cloves, finely sliced

Tomato Salad:

500g tomatoes, roughly sliced

2 tsp olive oil

½ tsp vinegar

½ tsp ground mustard

Freshly ground salt and pepper to taste

Oregano leaves, picked, to garnish

Potato Chips:

300g potatoes (about 2 large potatoes)

Vegetable oil, for deep frying

Rock salt, to taste

1 Qty Plain Farofa (see recipe here – Galinhada’s Accompaniment)

Instructions

1. Remove the steaks from the fridge and set aside to allow them to change to room temperature.

2. For the salad dressing, in a small bowl whisk the olive oil, vinegar, mustard, salt and pepper. Transfer the tomatoes to a serving plate, drizzle with the dressing and garnish with oregano leaves just before serving the steak.

3. For the potato chips, preferably slice your potatoes in the food processor or with a mandolin. Spread the potatoes onto a large tray and pat them dry with a thick paper towel on both sides to remove excess moisture. Line some paper towel on a large plate or tray. In a medium saucepan or deep-fryer, heat the oil over high heat. Test the oil with a piece of bread when bubbles form around the bread and it browns quickly, the oil has reached the right temperature. Reduce the heat to medium and fry the potatoes in batches, stirring with a slotted spoon for 5 minutes or until slightly golden. Drain on prepared baking paper. Transfer to a serving plate and sprinkle with rock salt just before serving.

4. For the steak, heat a grill or frying-pan over high heat. Quickly season the fillets with salt and pepper and drizzle a little bit of oil on both sides. Fry the steak 3 minutes on each side and using thongs hold the steak to seal all sides for a few minutes or until they caramelise. Remove steak from heat, put it in a plate and loosely cover with foil to rest.

5. For the garlic and butter sauce, in a small saucepan, heat the oil and the butter over medium-low heat and stir in the garlic. Reduce the heat to low and cook, stirring for 8-10 minutes until the garlic is slightly golden, keeping a close eye so they don’t burn.

6. Pour the garlic sauce over the stake and serve with farofa, chips and salad.

Serves: 4