Picanha with Molho à Campanha and Farofa | Recipes | Kalamazoo Outdoor Gourmet

Ingredients

• A 2 pound slab of top sirloin (also called picanha) with a 1/2 inch of fat on top
• Coarse salt (sea or kosher)
• 3 tablespoons red wine vinegar, or more as needed
• Freshly ground black pepper
• 1/2 each red, green, and yellow bell peppers, cored and diced
• 1 serrano pepper, cored and minced (optional)
• 1/2 sweet onion, peeled and diced
• 3 tablespoons chopped fresh flat-leaf parsley or cilantro
• 3 tablespoons extra virgin olive oil, or more as needed
• 4 tablespoons butter, unsalted or salted
• 3 slices bacon, diced
• 1/2 red bell pepper, cored and diced
• 2 scallions, trimmed, white and green parts thinly sliced
• 2 cups panko or cassava flour