Dinner DeeAs recipe: Steak with Bacon Farofa & Mushrooms

Steak with Bacon Farofa & Mushrooms | Dinner DeeAs

Steak, sauce and 'farofa' - we share the secrets of this bacon-forward Brazilian side dish. Grab the recipe at http://www.DinnerDeeAs.com and if you make it, send us a picture! E-mail us at DinnerDeeAs@fox.com or @DinnerDeeAs on Instagram. Watch Dinner DeeAs every weekday at 1p on Fox 13 Tampa Bay and 7a on FOX 35 Plus in Orlando.

It's a return visit from Rachel Sanchez & Julio Figueredo, also known as The Fiery Cooks on Instagram, they're a married couple from Florida competing against other duos in the latest season of MasterChef. They've now made it to the Grand Finale which airs tonight on Fox. They're sharing a recipe for one of the dishes they made earlier in the season: Steak with Chimichurri Sauce, Bacon ‘Farofa’ & Sautéed Mushrooms.

Click here for a printable version of the recipes below. If you make them, send us a photo and let us know how they turned out! 

And let us know if you have a question or a recipe request! Email DinnerDeeAs@fox.com or message us on Facebook or Instagram.

See Dinner DeeAs every weekday at 1p on Fox 13 Tampa Bay and 7a on FOX 35 Plus in Orlando.

Steak

Ingredients

• 2 (8–10 oz) ribeye, picanha, or filet mignon steak
• salt & black pepper to taste
• 1 stick unsalted butter (½ cup)
• ¼ cup extra virgin olive oil
• 4–6 garlic cloves
• small bunch thyme & rosemary

Directions

1. Season both sides of steak with salt & black pepper.
2. Sear both sides in saute pan on high / medium-high heat.
3. Add butter, oil, garlic and herbs.
4. Baste steak until cooked mid-rare, roughly 8 minutes.

Chimichurri Sauce

Ingredients

• 1 cup parsley
• ½ cup fresh oregano
• 5 garlic cloves
• 1 tbsp sea salt
• 1 cup hot water
• 2 tbsp paprika
• ¼ cup red wine vinegar
• ½ cup extra virgin olive oil
• salt & black pepper to taste

Directions

1. Make a brine with salt, hot water and oregano. Stir, then let cool.
2. Finely chop herbs and garlic. Combine in bowl with paprika.
3. Add vinegar, oil, and cooled brine. Stir or shake until all combined.
4. Adjust seasoning as desired with salt & pepper.

Bacon ‘Farofa’

Ingredients

• ¼ cup parsley
• 2 garlic cloves
• 2 cups bacon
• ¼ cup unsalted butter
• 2 cups yucca / cassava flour (breadcrumbs can be substituted)
• salt & black pepper to taste

Directions

1. Finely chop parsley and garlic and set aside.
2. In sauté pan cook bacon until crispy. Remove from pan and place on paper towel. Leave remaining fat in pan.
3. Add butter to bacon fat and heat until melted.
4. Add garlic and cook until fragrant — about 1 minute.
5. Add yuca flour (or breadcrumbs). Cook, stirring constantly until golden brown.
6. Finish with diced bacon, parsley, and salt and pepper.

Braised Mushrooms

Ingredients

• 4 cups mushrooms (shiitake, portobello, porcini, oyster, button, or crimini)
• 1 cup extra virgin olive oil
• white wine
• ¼ cup beef stock or broth
• salt & black pepper to taste

Directions

1. Quarter mushrooms and set aside.
2. In sauté pan over medium-high heat, add oil & mushrooms.
3. Cook for about 2min.
4. Add white wine to deglaze pan.
5. Add beef stock.
6. Cover with lid and let cook until liquid is reduced by half.
7. Season with salt and pepper.

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