Gaucho Steak with Roasted Garlic Broccoli and Mushroom Recipe
Being Brazilian means eating steaks, playing football and dancing samba. I grew up eating steaks on a daily basis and it’s something I really miss since I moved to England. If only I could fly to Brazil weekly to have some mouth-watering South American steak…
I was over the moon when I found out about Iceland’s Luxury Meat Range, I couldn’t wait to try their South American Steaks. There are two options: Gaucho Sirloin Steak with peppercorn butter and Gaucho Rump Steak with herb butter, both Uruguayan sourced beef from 100% grass fed cattle.
The Luxury Meat range also includes surf and turf, beef wellington, rack of lamb, pork chops, pork tenderloins, Norfolk chicken supreme, whole poussin, salt and pepper duck breaks and Chateaubriand with red wine sauce. I will certainly be trying the rest of the range!
Although some people believe that freezing steaks change the quality or texture of the meat, it is a preconception that I was pleased to find out it wasn’t true. The freezing process doesn’t damage the quality of the meat, actually it locks in the flavours.
The gaucho steaks are very tender and delicious, while the flavoured butter adds a special taste to it. Instead of having steak with chips, mashed potato or steamed vegetables, we wanted something different as a side dish, so we made roasted garlic broccoli and mushroom, which was served together with corn on the cob.
The broccoli was cooked from frozen with fresh mushrooms, which were also from Iceland.
- 4 Iceland Luxury Gaucho Steak
- 400g Iceland Freshly Frozen Broccoli Florets, halved
- 400g mushrooms, halved
- 3 tbsp olive oil
- 5 cloves of garlic
- 1 onion, sliced
- 1 tsp rosemary, chopped
- 1 pinch chilli flakes
- Salt and pepper, to taste
- 4 Iceland Freshly Frozen Mini Corn Cobs
- Preheat the oven at 200C.
- In a food processor, blend the garlic, olive oil, rosemary, chilli flakes and salt and pepper.
- Toss with the mushroom and broccoli and spread on a baking tray.
- Roast for around 15 minutes, or until the vegetables are tender.
- While the vegetables are cooking, prepare the corn on the cob and Gaucho steak according to the pack instructions.
- Serve the Gaucho steak with roasted garlic broccoli mushroom and mini corn on the cob.
The roasted garlic broccoli and mushroom is a quick and easy side dish, but very delicious and complements the steak beautifully. Who knew frozen steaks would be so tasty and tender? Hubby couldn’t tell the steak was frozen and I love the fact they are available throughout the year at affordable prices.
What do you usually have with steak?
This post has been written in collaboration with Iceland, however the opinions expressed in this post are honest and my own.