Carne Assado (Brazilian-style Roasted Beef) - 7 Days Meal Prep Edition
20 Minutes
1 SERVINGS
INGREDIENTS
Beef- Sadia Beef Rump Cap
- 2 Tbsp salt
- 1 Tbsp black pepper
- 1 Tbsp paprika
- 1 tsp cumin powder
- 2 Tbsp lime/lemon juice
- 2-3 garlic cloves (minced)
- 1 bunch coriander (chopped)
- Drizzle of olive oil
- ½ Sadia Beef Rump Cap (cut into seven 1-inch thick steaks)
- 3 cups uncooked red rice
- 600g mushrooms (sliced)
- 2 large onion (sliced)
- 2 broccoli (cut into florets)
- 1 bunch asparagus (trimmed and cut into 3-inch lengths)
- Cooking oil
METHOD
- Keep the Sadia Beef Rump Cap sealed and thaw it in the refrigerator for 24 hours before use. Before cooking, slice the beef evenly into 7 pieces (about 1-inch thick steaks) and season with salt, black pepper, minced garlic, lime juice, and paprika to your liking in a large zip-lock bag. Let it rest at room temperature for 30-45 minutes.
- Cook red rice as per package instructions. Set aside to cool.
- Stir-fry mushrooms, onions, brocoli and asparagus with cooking oil, salt, and pepper, until slightly browned and tender. Set aside to cool.
- Pan sear the beef steaks in cooking oil over medium-high heat for 2-3 minutes per side, or until cooked to medium doneness. Ensure to leave enough space for each steak on the pan.
- Let the beef rest for 10 to 15 minutes, then slice it into strips.
- Divide the beef strips, red rice, and vegetables evenly into 7 containers. Let it cool uncovered for 20 to 30 minutes. Once cooled, cover the containers and place them in the refrigerator.
Sadia Beef Rump Cap Aged (Picanha)
100% Quality Beef
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