Brazilian Steak & Eggs with Crispy Bacon-Farofa and Chimichurri

Experience the bold, rustic soul of Brazilian cuisine with this elevated Bife a Cavalo. This dish pairs a deeply seared, salt-crusted sirloin with the satisfying crunch of traditional bacon-infused farofa, creating the texture-rich experience that defines modern churrascaria dining.

Topped with a crispy fried egg and finished with vibrant, herbaceous chimichurri, this recipe is just as impressive for a weekend breakfast or brunch as it is for lunch or dinner. If you love the classic combination of steak and eggs, this Brazilian favorite delivers a bold, satisfying twist that's perfect any time of day

Recipe Snapshot

🍽 Serves: 2 🔥 Calories: 680 per serving 💪 Protein: 42g 🍞 Carbohydrates: 28g 🥑 Fat: 44g ⏱ Prep Time: 15 minutes 🍳 Cook Time: 25 minutes

Ingredients

Bacon-Farofa Base

• 1 cup cassava flour (sub: toasted breadcrumbs)
• 4 strips thick-cut bacon, finely diced (sub: pancetta)
• 1 tbsp pork lard (sub: vegetable oil)
• 1/4 cup finely minced yellow onion (sub: shallot)

Seared Beef

• 12 oz sirloin steak, trimmed (sub: ribeye steak)
• 1 tbsp beef tallow (sub: canola oil)
• 1 tsp kosher salt (sub: sea salt)
• 1/2 tsp black pepper (sub: white pepper)

Chimichurri Sauce

• 1/2 cup fresh parsley, finely chopped (sub: cilantro)
• 2 cloves garlic, minced (sub: 1/2 tsp garlic powder)
• 2 tbsp red wine vinegar (sub: apple cider vinegar)
• 3 tbsp extra virgin olive oil (sub: grapeseed oil)

Crispy Egg

• 2 large farm-fresh eggs (sub: duck eggs)
• 1 tbsp vegetable oil (sub: butter)

Garnish

• 1 tsp coarse sea salt (sub: flaky sea salt)
• 1 tbsp fresh parsley leaves (sub: micro-greens)

How to Make Bife a Cavalo with Crispy Bacon-Farofa and Chimichurri

Bacon-Farofa Base:

1. Render the diced bacon in a skillet over medium heat until crispy.
2. Add the pork lard and minced onion, sautéing until the onion is translucent and golden.
3. Stir in the cassava flour, lower the heat, and toast the mixture, stirring constantly for 5-7 minutes until light brown.
4. Season lightly with salt and remove from heat.

Seared Beef:

1. Pat the steak dry with paper towels to ensure a good sear.
2. Season both sides generously with kosher salt and black pepper.
3. Heat the beef tallow in a heavy cast iron skillet until shimmering.
4. Sear the steak for 3-4 minutes per side until a deep brown crust forms, then rest for 5 minutes.

Chimichurri Sauce:

1. Combine the chopped parsley and minced garlic in a small glass bowl.
2. Whisk in the red wine vinegar and olive oil until emulsified.
3. Let the sauce sit for at least 10 minutes to allow flavors to meld.

Crispy Egg:

1. Heat the vegetable oil in a non-stick skillet over medium-high heat.
2. Crack the eggs into the hot oil, frying until the edges are crispy and the whites are set, but the yolk remains runny.

Garnish:

1. Sprinkle the coarse sea salt over the cooked egg yolks immediately before serving.
2. Arrange the fresh parsley leaves over the plate for a pop of color.

Tips for Best Results

1. To achieve the perfect sizzle, heat your cast iron skillet over high heat for at least 5 minutes before adding the beef.
2. When toasting farofa, use a medium-low flame and stir constantly; it burns in seconds due to its fine texture.
3. For the egg, crack it into a small ramekin first, then gently slide it into the hot oil to ensure the yolk stays centered.
4. Reserve a small amount of rendered bacon fat to toss with the farofa to create a cohesive, nutty texture.
5. Use coarse sea salt to season the beef right before serving to provide a textural contrast against the tender meat.

Plating & Presentation

To plate this dish, place the rested sirloin steak in the center of the plate. Generously spoon the bright, green chimichurri over the beef. Heap the crispy bacon-farofa to the side to maintain its texture. Finally, top the steak with the crispy egg, ensuring the yolk is visible, and finish with a sprinkle of coarse sea salt and fresh parsley leaves.

FAQ

Q: Can I use a different cut of meat? A: Yes, ribeye steak is an excellent substitution for sirloin. Q: What if I don't have cassava flour? A: Toasted breadcrumbs serve as a suitable alternative for the farofa base. Q: Can I make the chimichurri ahead of time? A: Yes, allowing the sauce to sit for at least 10 minutes is essential, but it can be made earlier. Q: How do I keep the egg yolk runny? A: Use a medium-high flame and fry until the whites are set but the yolk is still soft.

Final Thoughts

Whether you're serving it as a hearty weekend breakfast, an indulgent brunch, or a restaurant-quality dinner, this Bife a Cavalo brings the adventurous spirit of Brazilian steakhouse cooking right into your home kitchen. By mastering these authentic yet approachable techniques, you'll create a meal that celebrates bold flavors, contrasting textures, and high-quality ingredients. Give this Brazilian classic a try the next time you want to elevate the timeless combination of steak and eggs.

Thank you for spending a few minutes cooking with me today.

Whether tonight's dinner is something simple or something special, I hope this recipe reminds you that great meals don't require complicated ingredients—just a little inspiration.

Every recipe on InspoPlate is created with the hope of making home cooking easier, more creative, and more enjoyable.

Happy cooking,

— Katia

I created InspoPlate to solve one simple question: "What am I going to cook today?" My mission is to help home cooks transform the ingredients they already have into beautiful, restaurant-worthy meals while building confidence in the kitchen.