Mouthwatering Brazilian Churrasco Steak Bowl with Tropical Salsa & Garlic Mashed Cauliflower

Allergens

Wheat, Dairy

Ingredients

• 1. 4 (6 oz) boneless beef sirloin steaks, about 1 inch thick 2. Salt and pepper, to taste 3. 2 tbsp olive oil 4. 1/4 cup freshly squeezed lime juice 5. 2 cloves garlic, minced 6. 1 tsp smoked paprika 7. 1 tsp ground cumin 8. 1 tsp dried oregano 9. 1 tsp ground black pepper 10. 1/4 cup chopped fresh cilantro 11. 1/2 cup diced red onion 12. 1 avocado, sliced 13. 1 tbsp olive oil 14. 1 medium head of cauliflower, cut into florets 15. 3 cloves garlic, minced

Instructions

1. Season the steaks with salt and pepper on both sides. In a small bowl, mix together lime juice, minced garlic, smoked paprika, ground cumin, dried oregano, and ground black pepper. Rub the seasoning mixture onto the steaks, coating evenly. Allow to marinate for 30 minutes.
2. Preheat a grill or grill pan to medium high heat. Add the olive oil and sear the steaks for 4 5 minutes per side, until desired doneness is reached. Remove from heat and let rest for 5 minutes before slicing.
3. For the garlic mashed cauliflower, steam the cauliflower florets until tender. In a food processor, blend the steamed cauliflower with minced garlic, olive oil, salt, and pepper until smooth and creamy. Set aside.
4. Prepare the tropical salsa by combining chopped fresh cilantro, diced red onion, and sliced avocado in a bowl. Season with salt and lime juice to taste.
5. Assemble the steak bowls by placing a portion of garlic mashed cauliflower at the bottom, followed by sliced Churrasco steak. Top with the prepared tropical salsa and serve immediately.

Chef’s Insight

1. Use a meat thermometer to ensure the steaks are cooked to your desired doneness.

Notes

1. For a more authentic experience, serve with farofa and Brazilian cheese bread.