BRAZILIAN GAUCHO & PICANHA STEAK, WILD CHIMICHURRI JUMBO SHRIMP, GRILLED ASPARAGUS & GARLIC RICE

picanha steak

🥗Healthier: sirloin

💰Cheaper: flank steak

Sirloin offers a leaner cut while flank steak is more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides a similar flavor with a higher smoke point.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free and adds a rich flavor.

Prepare the beef marinade paste by mixing together the dark roasted garlic confit, beef base, apple cider vinegar, coco aminos, and hatch green chile seasoning.

For the chimichurri sauce, blend jalapeños, garlic confit, fresh garlic, red onion, garlic infused olive oil, regular olive oil, apple cider vinegar, lemon juice and zest, parsley, cilantro, oregano, red pepper flakes, smoked black garlic salt, fine grain sea salt, and ground pepper until smooth.

For the asparagus sauce, combine garlic confit spread, garlic infused olive oil, mayonnaise, orange juice, white wine vinegar, Dijon mustard, jalapeños, secret spice blend, and Worcestershire sauce in a bowl.

Cook the jasmine rice in chicken stock and mix in the garlic confit spread and red wine caramelized onion garlic confit compound butter once cooked.

Cooking Techniques

Spice Level: