3 Tbsp extra-virgin olive oil

1 Tbsp finely chopped onion
1 clove garlic, crushed
3/4 cup cooked dried beans, with their broth (click here for recipe for beans)
1/3 cup farinha (dried, toasted manioc flour)
4 oz. (100 gr) sliced garlic sausage (kielbasa, linguiça or similar)
8 oz. thin beefsteak (round steak or other)
salt to taste
7 leaves kale, destemmed and cut into thin strips
1 ripe plantain, peeled and sliced
cooked white rice
1 fried egg, sunny-side up (optional)
 

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In a medium saucepan, heat 1 Tbsp of the olive oil, then saute the onion and garlic until transparent and softened but not browned. Add the beans and their broth and heat through. Mix in the manioc flour, adding a bit at a time and mixing each batch in completely before continuing. Reduce heat to very low and cook for about five minutes, or until the manioc flour is softened. Remove from heat and reserve, keeping warm.

In a small frying pan, heat 1 Tbsp olive oil and fry the sliced sausage until browned and crispy. Remove the sausage to a small plate and reserve, keeping warm. Season the steak with salt to taste, add the final Tbsp olive oil to the pan in which the sausage was fried and fry the steak to the desired degree of doneness. Reserve the steak, keeping warm. Still using the same frying pan, briefly stir-fry the kale - just until it takes on a brilliant emerald color. Season with salt and put it aside. Finally, fry the plantain in the same frying pan.

Assemble the plate - put a scoop of white rice and a scoop of the beans on a large deep plate. Place the steak to one side, and top with the sausage slices. Add the kale and banana slices, and if desired, top it all with a fried sunny-side-up egg. Serve immediately.

VIRADO A PAULISTA