Brazilian Churrasco Bowl
Servings:*
4 servingsIngredients
- For the steak, rice, and beans:
- 3 large garlic cloves, grated
- 2 teaspoons fresh oregano, minced
- 1 tablespoon plus ¼ teaspoon L&B Churrasco Brazilian Seasoning, divided
- Kosher salt, to taste
- 1 pound skirt steak
- 1 tablespoon white wine vinegar
- 1 tablespoon organic extra virgin olive oil
- 2 cups brown rice
- 1 can organic black beans, drained and rinsed
- ¼ cup water
- Sliced avocado, for serving
- Tomato slices, for serving
- For the wasakaka:
- ¾ cup fresh parsley leaves
- ½ cup fresh cilantro leaves
- ¼ cup fresh oregano leaves
- 2 garlic cloves, grated
- 3 tablespoons freshly squeezed lime juice
- 2 tablespoons organic extra virgin olive oil
- ¼ teaspoons freshly ground black pepper
- Kosher salt, to taste
Directions
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To marinate the steak: In a small bowl, stir together the garlic, oregano, 1 tablespoon of the L&B Churrasco Brazilian Seasoning and kosher salt to taste. Pat the steak dry with paper towels. Rub the paste all over the steak to coat.
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Transfer the steak to a large resealable plastic bag and add the vinegar and olive oil. Seal the bag and shake to coat. Marinate the steak in the refrigerator for 1 hour and up to 8 hours.
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To make the rice: About 30 minutes before grilling the steak, cook the brown rice according to package instructions.
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To make the wasakaka: In a small food processor or blender, combine the parsley, cilantro, oregano, garlic, lime juice, olive oil and black pepper. Season with salt and blend until smooth. Cover and store in the refrigerator until ready to use.
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To make the beans: In a small saucepan over medium heat, combine the beans, remaining ¼ teaspoon L&B Churrasco Brazilian Seasoning and water. Season with salt, bring to a simmer and cook for 10 minutes or until warmed through. Keep warm.
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To grill the steak: Heat a grill to 500 F or a grill pan to high. Remove the skirt steak from the bag and shake off the excess marinade.
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Place the steak on the grill and sear for 2 minutes or until well charred. Flip, then cook for 1 minute more for rare, 2 minutes for medium-rare, or 3 minutes for medium. Be careful not to overcook the steak, or it will be tough.
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Remove the steak from the grill and let rest on a cutting board for 5 to 7 minutes. Thinly slice the steak across the grain.
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Once the rice is cooked, fluff it with a fork. Add 1 tablespoon of the wasakaka and toss to coat.
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To serve, divide the rice and beans between bowls. Top with the steak and a drizzle of wasakaka. Serve hot with fresh slices of avocado and tomato.
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This recipe is brought to you by Nourish, our guide to eating a variety of whole foods that expand your palate, give you more energy and help you live a balanced life. If you love it, check out the entire Nourish collection. Recipe adapted from: New York Times Cooking