Dinner — Brazilian Churrasco Steak & Feijoada Power Plate

Let's Cook

1. Step 1.

   Preheat the oven to 220°C (425°F). Toss the 200 g roasted potatoes with a little of the olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast for 25–30 minutes, flipping halfway, until golden and crispy.

2. Step 2.

   While the potatoes roast, simmer the 150 g black beans in a small saucepan with minced garlic and a pinch of paprika over low heat. Stir occasionally and add a splash of water if they look dry; keep them warm until serving.

3. Step 3.

   Pat the 320 g sirloin steak dry and season generously with salt, pepper, and a pinch of paprika. Heat a heavy skillet or grill pan over very high heat until smoking, add a little olive oil, and sear the steak for 2–3 minutes per side for medium-rare, or until nicely charred. Transfer to a cutting board and rest for 5–10 minutes before slicing against the grain.

4. Step 4.

   While the steak rests, heat a little olive oil in a skillet over medium heat. Add the 100 g kale and sauté for 3–5 minutes, stirring, until wilted and tender. Season with salt and pepper.

5. Step 5.

   In the same skillet, fry the egg in a little olive oil over medium heat until the white is set but the yolk is still runny, about 2–3 minutes.

6. Step 6.

   To plate, arrange the 300 g cooked rice, simmered black beans, roasted potatoes, and sautéed kale on a plate. Add the sliced steak and the fried egg on top. Spoon over the 20 g chimichurri and serve with orange wedges on the side.