Brazilian Gluten-Free Churrasco Steak & Creamy Polenta Feast – A Sizzling Adventure!
Discover a mouthwatering Brazilian Churrasco steak and creamy polenta meal that's perfect for a gluten-free feast. This sumptuous dish brings you the vibrant flavors of Brazil in an immersive, cinematic dining experience.
Allergens
None
Ingredients
- 4 (6 oz) gluten
- free Churrasco steaks
- 2 cups gluten
- free polenta
- 4 cups water
- 1 cup milk
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
Instructions
- In a large saucepan, bring water and milk to a boil. Gradually whisk in the polenta and cook for about 5 minutes or until it thickens, stirring constantly. Season with salt and pepper. Cover and set aside.
- Preheat an outdoor grill or stovetop grill pan to high heat. Season the Churrasco steaks with salt and pepper.
- Grill the steaks for about 4 5 minutes per side, or until desired doneness is reached. Let them rest for a few minutes before slicing.
- In a large skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until softened. Stir in the cherry tomatoes and cook for another 2 3 minutes. Fold in the cilantro and lime juice. Season with salt and pepper to taste.
- Serve the Churrasco steaks over a bed of creamy polenta, spooning the onion, garlic, tomato, and cilantro sauce on top.
Chef’s Insight
The key to a perfect Churrasco steak is a high-heat cooking method that sears in the flavors quickly, while keeping the steak juicy inside. Be sure not to overcook it!
Notes
This recipe features gluten-free ingredients and is well-suited for those with dietary restrictions.