Brazilian Beef Bowl with Coconut Rice and Mango Vinaigrette

Instructions

1. 1

   1. In a bowl, combine the beef with the juice and zest of 1 lime, half of the chopped garlic, the cumin, sweet paprika, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon olive oil. Marinate for 15 minutes in the refrigerator.

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   2. For the rice, place the jasmine rice in a saucepan with the coconut milk, water, bay leaf, and 1/2 teaspoon salt. Bring to a boil, reduce to very low heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let rest for 5 minutes before fluffing with a fork.

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   3. While the rice cooks, make the vinaigrette by mixing the mango, tomato, half of the chopped onion, half of the cilantro, white wine vinegar, the juice of the remaining lime, brown sugar, 1 tablespoon olive oil, and a pinch of salt and pepper in a bowl. Set aside.

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   4. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the remaining half of the onion and cook for 3 minutes. Add the remaining half of the garlic and cook for 30 seconds. Stir in the black beans, 60 ml (1/4 cup) water, a pinch of salt and pepper, and cook for 5 to 7 minutes, lightly mashing some of the beans so they become creamy.

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   5. In another large skillet, melt the butter with the remaining tablespoon of olive oil over medium-high heat. Add the collard greens and sauté for 3 to 4 minutes until tender but still slightly textured. Season with a pinch of salt and pepper and keep warm.

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   6. In a very hot large skillet or on a griddle, cook the marinated beef in a single layer for 2 to 3 minutes per side, until well browned and cooked to your liking. If you prefer to use the oven, spread the beef on a tray and roast at 450°F / 230°C for 6 to 8 minutes.

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   7. For the quick farofa, place the toasted cassava flour in a small dry skillet over medium heat and toast for 2 minutes, stirring, until fragrant and crisp.

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   8. Remove the bay leaf from the rice and fluff it with a fork. Serve in bowls with a base of coconut rice, then the black beans, sautéed greens, and beef. Finish with the mango vinaigrette, the remaining cilantro on top, and the crunchy farofa. Serve immediately.