Coriander pesto
Blend all the above ingredients with a handmixer or blender to achieve a fine and homogeneous pesto.

Cajá vinagrete
Follow the same process as for the pesto.

Beef
Clean the meat and cut it into long thick strips in the same direction as the fibres.
Mix the coarse salt and brown sugar and cover the whole beef with the mixture.
Leave in the fridge for 24 hours, turning the meat twice during this time.
Hang the pieces of meat in a smoke machine for 1 ½ hours or until is completely dry.
Take off the excess of fat, vacuum pack each piece, and put it into a freezer.
Using an electric slicer, cut the meat into extra thin slices, assembling them on a plate.

Drizzle the meat with the coriander pesto and cajá vinagrete, and finally add shavings of queijo-de coalho, coriander sprouts, pimenta de bico and cherry tomatoes.