Mesmerizing Brazilian Gluten-Free Feast: Churrasco Steak & Coconut Rice Delight
Discover a truly unforgettable Brazilian dining experience with this gluten-free recipe for Churrasco steak and coconut rice. Enjoy the perfect combination of flavors, textures, and visual appeal in every mouthwatering bite.
Allergens
Milk (from coconut milk)
Ingredients
- 2 x 10 oz (300g) prime rib eye steaks, gluten
- free marinade 2 cups (480ml) jasmine rice 1 can (13.5oz) coconut milk 3 cups (720ml) chicken or vegetable broth, gluten
- free 1/2 cup (120ml) olive oil 4 tbsp fresh lime juice Salt and pepper, to taste Fresh cilantro, for garnish Green onions, thinly sliced, for garnish
Instructions
- Begin by marinating the steaks in a gluten free marinade for at least 2 hours or overnight for maximum flavor infusion.
- In a large pot, combine rice, coconut milk, and broth. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and has absorbed all the liquid, about 18 20 minutes. Remove from heat and let stand, covered, for 5 minutes.
- Preheat a cast iron skillet or grill pan over high heat. Brush both sides of the steaks with olive oil and season with salt and pepper to taste. Sear the steaks in the hot pan for 2 3 minutes per side, depending on desired doneness. Remove from heat and let rest for 5 minutes before slicing.
- Just before serving, slice the steak against the grain into thin strips. Plate the coconut rice, topped with Churrasco steak slices, cilantro leaves, and green onion slices. Serve immediately.
Chef’s Insight
The combination of flavors and textures creates a dining experience that transports you straight to Brazil.
Notes
The Churrasco steak marinade recipe is not provided in this text. You may find gluten-free recipes online for guidance.