Exquisite Brazilian Gluten-Free Churrasco Steak & Pão de Queijo Feast

Allergens

Dairy, Eggs

Ingredients

• 4 (6 oz each) ribeye steaks, gluten
• free marinade
• 2 cups tapioca flour
• 1 cup milk
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• Fresh cilantro, for garnish

Instructions

1. Begin by preparing the gluten free churrasco marinade and let the steaks soak in it for at least an hour.
2. Preheat your oven to 400°F (200°C). In a large mixing bowl, combine tapioca flour, milk, eggs, Parmesan cheese, mozzarella cheese, salt, black pepper, paprika, and garlic powder. Mix until a smooth dough forms.
3. Shape the mixture into 16 small balls and place them onto a parchment lined baking sheet. Bake for 20 minutes or until golden brown and puffy.

Chef’s Insight

The secret to tender and juicy steaks lies in proper marination and resting time.

Notes

The gluten-free marinade can be made by combining soy sauce, olive oil, garlic, paprika, black pepper, and salt.