Tuesday, February 25, 2014

Brazilian Steak & Cheese Buns


Our kitchen culture has no borders - more like blurred lines.  So we love all cultures, and lately even more Brazilian food.  Every time I come home with Gluten Free cheese bread or Gluten Free cheese buns from Rosalia's Family Bakery, everyone in my family is super happy.  So I decided to develop a dinner around the cheese bun that they all love.  My husband now wants this "all the time."
You can find the buns wrapped in plastic near the front counter.  I first had one when my co-worker friend Darielle brought me one to work.  What an awesome friend!
As an after school snack, the kids love these simply when I warm them in the oven for about 8 minutes on 375 degrees.  They're cheesy and scrumptious!
One of the best things about Brazilian food is chimichurri though.  Mine is quite rustic, a word I use when my food doesn't look all perfectly tailored and uniform.
For a slightly crisp topping, I decided on garlic - roasted baby kale.  It's my 10 year old daughter Gianna's recipe.  She researched it online and started making it for after school snacks.  Spread a ton of kale onto a parchment - lined pan.  Drizzle with olive oil, granulated garlic, and toss thoroughly.    
The huge pan of kale crisps up down to almost nothing.

Ingredients:
  • 1 flat iron steak
  • liquid aminos, tamari, or soy sauce
  • turbinado sugar
  • 4 cheese buns from Rosalia's
  • 1 lb. of baby kale
  • scallion olive oil
  • juice of 1 lime
  • 3 cloves of chopped garlic
  • chopped cilantro
  • crushed red pepper
  • granulated garlic
  • 2 shallots, finely sliced or chopped
Directions:
  1. Marinate the steak in the liquid aminos and sugar a little while in a large sealable bag.  
  2. Make the chimichurri by mixing the olive oil, lime, garlic, cilantro, red pepper, garlic, and shallots.  Let sit.
  3. Mix the kale with olive oil and granulated garlic.  Spread in a thin layer.  Roast in the oven at 315 degrees for 20 minutes, toss, then cook another 10 minutes.
  4. Broil the flat iron steak 5 minutes per side, then let rest 10 - 15 minutes.
  5. Split the cheese buns and heat 8 minutes at 375 degrees.
  6. Slice the steak thinly on the bias against the grain.
  7. Layer the ingredients all together.



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