Brazilian Churrasco Steak with Salsa Criolla and Garlic Mashed Potatoes

Allergens

Milk, Soy (mashed potatoes may contain soy if using a non-dairy butter substitute)

Ingredients

• 6 (6 oz) beef sirloin steaks, 1 inch thick
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 4 large russet potatoes, peeled and cubed
• 8 cloves garlic, minced
• 6 tablespoons butter
• 1/2 cup milk
• 1/2 cup diced tomatoes
• 1/4 cup chopped onion
• 1/4 cup chopped bell pepper
• 1/4 cup chopped cilantro
• 2 tablespoons fresh lime juice
• 1 tablespoon white vinegar
• 1 teaspoon ground cumin
• 1 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt

Instructions

1. Preheat a grill or grill pan to medium high heat.
2. In a small bowl, combine cumin, black pepper, oregano, and salt mix well. Rub the steaks with olive oil, then sprinkle both sides with the seasoning mixture and let them rest for 10 minutes.
3. Grill the steaks to desired doneness, about 4 5 minutes per side for medium rare. Let the steaks rest for 5 minutes before slicing.
4. In a large pot, boil the potatoes until fork tender, then drain and return to the pot. Add butter, garlic, milk, and season with salt and pepper mash until smooth.
5. For the Salsa Criolla, in a small bowl, mix together tomatoes, onion, bell pepper, cilantro, lime juice, vinegar, salt, and pepper.
6. Serve the steaks sliced, alongside mashed potatoes and Salsa Criolla.

Chef’s Insight

The secret ingredient in the seasoning mix is ground coffee, which adds a rich depth to the flavor profile.

Notes

For a vegetarian option, replace the steak with portobello mushrooms.