Brazilian-Style Steak with Shrimp Stew
plus Chimichurri, Rice & Roasted Broccoli
This bountiful Brazilian-style meal isn’t your usual surf-n-turf. Alongside juicy seared steak drizzled with herby chimichurri, you’ll serve a shrimp stew inspired by moqueca—a Brazilian seafood stew made with bell peppers, cilantro, and coconut milk. A bed of white rice and a side of roasted broccoli complete this hearty, satisfying dish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Seafood Stock Concentrate
(Contains Fish, Shellfish)
¾ cup
Jasmine Rice
1 teaspoon
Chili Powder
10 ounce
Bavette Steak
1 teaspoon
Garlic Powder
2 ounce
Chimichurri
2 unit
Tomato Paste
1 unit
Bell Pepper
¼ ounce
Cilantro
10 ounce
Shrimp
(Contains Shellfish)
2 unit
Chicken Stock Concentrate
1 unit
Coconut Milk
(Contains Tree Nuts)
8 ounce
Broccoli
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. • In a small pot, combine rice, 1 ¼ cups water (2 ¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Halve, core, and slice bell pepper into ¼-inch strips. Roughly chop cilantro. • Toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until broccoli is browned and tender, 15-20 minutes.
• Meanwhile, pat steak* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. • Turn off heat; transfer steak to a cutting board to rest. Wipe out pan.
• Heat a drizzle of oil in same pan over medium heat. Add bell pepper and season with salt and pepper. Cook, stirring occasionally, until just beginning to soften, 30-60 seconds. • Reduce heat to low, add tomato paste and cook, stirring constantly, until fragrant and tomato paste has darkened in color, 30-60 seconds.
• Rinse shrimp* under cold water, then pat dry with paper towels. • Stir shrimp, chili powder, garlic powder, and half the cilantro into pan with bell pepper mixture. (Not a fan of cilantro? Leave it out!) Cook, stirring constantly, until fragrant and shrimp are coated, 30-60 seconds. • Add ⅓ cup water (⅔ cup for 4 servings), coconut milk, and stock concentrates. Stir to combine. Bring to a simmer and cook, stirring occasionally, until stew has thickened and shrimp are opaque, 3-5 minutes. Taste and season with salt and pepper.
• Thinly slice steak crosswise. • Fluff rice with a fork. • Divide rice, shrimp stew, and broccoli between plates in separate sections. Top rice with steak and drizzle with as much chimichurri as you like. Garnish stew with remaining cilantro and serve.
Beef is fully cooked when internal temperature reaches 145°.
Shellfish is fully cooked when internal temperature reaches 145°.
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