Brazilian Carne de Sol-Inspired Beef with Cassava

Ingredients

• 1 1/4 lb beef sirloin or skirt, thinly sliced
• 1 1/2 lb cassava, peeled and cut into batons
• 4 tbsp neutral oil, divided
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 1 small red bell pepper, sliced
• 2 tbsp butter
• 2 limes, 1 juiced and 1 cut into wedges
• 2 tbsp chopped fresh herbs
• 1 1/2 tsp coarse salt and black pepper

Steps

1. Rub the beef slices all over with the coarse salt and leave them uncovered on a rack in the refrigerator for at least 30 minutes. This dry salting stands in for the sun-curing that gives carne de sol its name and concentrates the flavour.
2. Peel the cassava thickly, removing the bark and the pink layer beneath, and cut out the woody core. Cassava must always be peeled and cooked through; it is never eaten raw.
3. Boil the cassava batons in salted water for 20 to 25 minutes, until completely tender and starting to split at the edges. Drain and let them steam-dry for 5 minutes.
4. Heat 2 tablespoons of the oil in a wide skillet over medium-high heat and fry the cassava for 8 to 10 minutes, turning, until golden and crisp on several sides. Salt and keep warm.
5. Rinse the excess salt off the beef and pat it completely dry, or it will steam instead of searing.
6. Heat the remaining oil in a heavy skillet over the highest heat until it is almost smoking. Sear the beef in two batches for 60 to 90 seconds per side, until well browned. Crowding the pan drops the heat and greys the meat.
7. Lower the heat, add the butter, onion, and pepper to the pan, and cook for 5 minutes until softened and glossy with the meat juices, adding the garlic for the last 30 seconds.
8. Return the beef, squeeze the lime over, and serve with the fried cassava, the herbs, and lime wedges.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.