Brazilian Lunch Feast: Delicious Churrasco Steak with Garlic-Herb Rice & Creamy Polenta

Allergens

None

Ingredients

• 2 lbs beef flank steak
• 1/4 cup olive oil
• 3 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tsp ground black pepper
• 1 tsp salt
• 2 cups long
• grain white rice
• 4 cups water
• 1/2 cup fresh parsley, chopped
• 6 cloves garlic, minced
• 1 cup cornmeal
• 3 cups milk
• 1 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper, ground

Instructions

1. In a large bowl, combine the olive oil, soy sauce, Worcestershire sauce, ground black pepper, and salt. Mix well. Add the beef flank steak and coat evenly. Cover and marinate for at least 30 minutes in the refrigerator.
2. Prepare the herbed rice by rinsing the rice under cold water until the water runs clear. In a medium saucepan, bring water to a boil. Add the rice, lower the heat, cover, and simmer for 18 20 minutes or until cooked through. Fluff with a fork and mix in the chopped parsley and minced garlic.
3. For the creamy polenta, in a large saucepan, bring milk to a boil. Gradually whisk in cornmeal, stirring constantly to prevent lumps. Reduce heat to low and cook for 5 minutes or until thickened, stirring occasionally. Add butter, salt, and ground black pepper, then continue to cook for another 2 minutes.
4. Preheat a grill or griddle pan over medium high heat. Grill the marinated beef steak for about 6 8 minutes per side, depending on your desired level of doneness. Allow the steak to rest for 5 minutes before slicing and serving.
5. Slice the steak against the grain and serve with herbed rice and creamy polenta.

Chef’s Insight

The key to a perfect Brazilian Churrasco steak is a well-seasoned marinade that adds depth to the meat's flavor. Don't be afraid to let the steak rest before slicing, as this allows the juices to redistribute throughout the meat.

Notes

For a more authentic experience, serve this dish with Brazilian side dishes like farofa (toasted manioc flour) and kale salad.