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Churrasco Beef

Reheating time: 7-12 minutes

Counting down the days! It’s been almost a year since Rachel and I put out the first WECO dinner from our house at the beginning of the COVID shutdown. While we may have a lot more people on the team, and the dinners have just gotten bigger and better, the same sentiment still stands: give the people what they want! We’ve produced hundreds of delicious and unique menu items in this year-long span of tasty eats, and however much I hate to repeat things, tonight’s dinner harkens back to one of our first weeks. Feijoada is arguably one of the best ways to eat beans. Studded with delicious braised and roasted meats of different varieties, and lots of veggies and spices, the only thing missing is farofa, or toasted manioc flour… but I can’t find manioc flour ANYWHERE except online in a 2,000 pound case. Which is too much manioc flour. However, I’m not worried. You’re gonna love this. Cowboy potato salad, fresh vinegary salsa, and of course… steak. Simple and humble. Unequivocally delicious. Get in there!

For the steak:

Slice and broil, kids! Best way to heat this steak is to slice it thin, against the grain, and shingle the slices on a sheet tray lined with aluminum foil. Drizzle a little olive oil on top, and broil at high until the steak is hot/cooked to your desired temperature. If you want it well done, give the slices a flip and broil on the other side for a few more minutes. Once it’s ready, remove the steak from the sheet tray and set it on a plate for serving. I recommend a heaping amount of salsa on top here- I love how the salsa cools the steak and seasons it with all that fresh vinegar. Truly a match made in heaven.

For the beans:

As far as I am concerned, these beans could be a whole meal in themselves. Traditionally, feijoada is typically a mix of salted pork bits and pieces, with whatever scrap/trim is left from a day’s butchering. Tonight, we took a few extra steps to make some awesome protein additions to these beans- we cured and roasted some duck- for not only rich, fatty flavor, but for texture- it came out like duck jerkey (which should definitely be a thing, now that I say it). Also, braised and shredded pork shoulder. And bacon. Need I say more? To reheat, warm the beans with a splash of water in a large saucepot, stirring frequently. Once they’re hot, pop a lid on the pot till you’re ready to serve. They are best if enjoyed hot!

For the potato salad:

I would go at this cold- just right out of the box. But for you more civilized folks, plate it up in a bowl for family style service. If you’re not into cold food, this potato salad does really well in the oven- the aioli may break slightly, but it will caramelize and all these flavors are not too shabby hot. Either be like me, and go for it cold, which is the intended way, or bake/broil until nice and toasty. The choice is yours!

That’s it!

Hope you enjoy 🙂 Super simple, super delicious, very fun for everyone involved. 

Dinner is served, and solved.


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