Brazilian Lunch Feast: Gluten-Free Cheesy Polenta Bowl with Grilled Churrasco Steak and Salsa Criolla

Allergens

Dairy (Lactose)

Ingredients

• 2 cups gluten
• free polenta
• 6 cups water
• 1 teaspoon salt
• 2 cups shredded Gluten
• Free Cheese Blend
• 1.5 pounds beef flank steak
• 4 tablespoons extra virgin olive oil, divided
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 large red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons white wine vinegar
• 1 teaspoon sugar
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh cilantro

Instructions

1. Step 1: In a large pot, bring water and salt to a boil. Slowly pour in the polenta while stirring, then reduce heat to medium low and cook for 5 minutes. Stir occasionally. Step 2: Gradually add 1 cup of shredded cheese to the polenta, stirring until fully incorporated. Cook for another 2 minutes and remove from heat. Cover and let stand for 5 minutes. Step 3: Rub the flank steak with 2 tablespoons of olive oil, salt, and pepper. Preheat a grill or grill pan to medium high heat and cook the steak for 4 6 minutes per side, or until desired doneness is reached. Let it rest for 5 minutes before slicing. Step 4: In a small bowl, mix together onion, cherry tomatoes, white wine vinegar, sugar, parsley, and cilantro to make the salsa criolla. Step 5: To serve, spoon polenta onto plates, top with sliced steak, and spoon salsa criolla over the top.

Chef’s Insight

The key to a delicious churrasco is marinating the beef in olive oil, salt, and pepper before grilling.

Notes

Use high-quality cheese for a richer flavor and smoother texture in the polenta.