Caipirinha Beef Churrasco

Caipirinha Beef Churrasco

  • 1x 275-300g Taste the Difference Sirloin Steak
  • Olive Oil


  • 1 tbsp. Cachaça
  • 1 tbsp. Lime Juice
  • 1 tbsp. Light Soy Sauce
  • 2 tbsp. Fresh Mint, Finely Chopped
  • 1 small Clove Garlic
  • 1 tbsp. Brown Sugar

Mint Chimichurri:

  • 2 tbsp. Fresh Mint, Finely Chopped
  • 1 tbsp. Shallots, Finely Chopped
  • 1.5 tbsp. Cachaça
  • 1 tbsp. Lime Juice
  • 1 tsp Brown Sugar
  • Pinch of Salt
  • Olive Oil

Salad & Salad Dressing:

  • Large handful of Taste the Difference Powerful & Punchy Salad
  • 30g Ripe Mango, Sliced
  • 1 red Chilli, Seeds Removed and Finely Sliced
  • Juice of half a Lemon
  • 3 tbsp. Olive Oil
  • Salt and Pepper


  1. Marinade the beef. Mix all marinade ingredients well and pour onto the sirloin steak, cover with cling film and place in fridge between 2-4 hours.
  2. Make the mint chimichurri. Mix all ingredients well, stirring in olive oil at the end to create a loose mixture. Set aside for 30 minutes.
  3. When ready to cook steak, bring to room temperature. Heat a grill pan on high. Shake off excess marinade from steak and drizzle with a little olive oil.
  4. Sear steak for 3 minutes on each side for medium rare, remove from heat and leave to rest for 2 minutes.
  5. While steak is resting, make the salad. Combine wet ingredients in a bowl, mix through the salad leaves, chilli and mango. Season with salt and pepper to taste.
  6. Slice thickly, and serve with salad and mint chimichurri.

Recipe courtesy of Sainsbury's.

Tagged in