Ingredients:

Caipirinha Beef Churrasco

Caipirinha Beef Churrasco

  • 1x 275-300g Taste the Difference Sirloin Steak
  • Olive Oil

Marinade:

  • 1 tbsp. Cachaça
  • 1 tbsp. Lime Juice
  • 1 tbsp. Light Soy Sauce
  • 2 tbsp. Fresh Mint, Finely Chopped
  • 1 small Clove Garlic
  • 1 tbsp. Brown Sugar

Mint Chimichurri:

  • 2 tbsp. Fresh Mint, Finely Chopped
  • 1 tbsp. Shallots, Finely Chopped
  • 1.5 tbsp. Cachaça
  • 1 tbsp. Lime Juice
  • 1 tsp Brown Sugar
  • Pinch of Salt
  • Olive Oil

Salad & Salad Dressing:

  • Large handful of Taste the Difference Powerful & Punchy Salad
  • 30g Ripe Mango, Sliced
  • 1 red Chilli, Seeds Removed and Finely Sliced
  • Juice of half a Lemon
  • 3 tbsp. Olive Oil
  • Salt and Pepper

Method:

  1. Marinade the beef. Mix all marinade ingredients well and pour onto the sirloin steak, cover with cling film and place in fridge between 2-4 hours.
  2. Make the mint chimichurri. Mix all ingredients well, stirring in olive oil at the end to create a loose mixture. Set aside for 30 minutes.
  3. When ready to cook steak, bring to room temperature. Heat a grill pan on high. Shake off excess marinade from steak and drizzle with a little olive oil.
  4. Sear steak for 3 minutes on each side for medium rare, remove from heat and leave to rest for 2 minutes.
  5. While steak is resting, make the salad. Combine wet ingredients in a bowl, mix through the salad leaves, chilli and mango. Season with salt and pepper to taste.
  6. Slice thickly, and serve with salad and mint chimichurri.

Recipe courtesy of Sainsbury's.

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