Surf and Turf Brazilian Style: Seared Steak with Shrimp Moqueca Stew

Bring the vibrant flavors of Brazil to your dinner table with this surf and turf twist. A perfectly seared bavette steak is paired with a luscious shrimp stew inspired by moqueca-a traditional Brazilian seafood stew made with bell peppers, cilantro and coconut milk. The steak is finished with a bright, herby chimichurri, while fluffy jasmine rice and roasted broccoli round out the plate.

This dish is hearty enough to satisfy the biggest appetites but elegant enough to impress guests. The combination of tender steak, succulent shrimp and creamy coconut broth is a celebration of textures and tastes. Best of all, it comes together in under an hour, making it a perfect choice for a special weeknight dinner or a weekend feast.

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Ingredients

1 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat the oven to 425°F. In a small pot, combine the jasmine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Cook until the rice is tender, 15-18 minutes. Keep covered off the heat until ready to serve.
2. While the rice cooks, wash and dry the produce. Cut the broccoli into bite-size pieces if needed. Halve, core and slice the bell pepper into ¼-inch strips. Roughly chop the cilantro. Toss the broccoli on a baking sheet with a drizzle of oil, salt and pepper. Roast on the top rack until browned and tender, 15-20 minutes.
3. Meanwhile, pat the 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 the steak and cook to your desired doneness, 4-7 minutes per side. Turn off the heat; transfer the steak to a cutting board to rest. Wipe out the pan.
4. Heat a drizzle of oil in the same pan over medium heat. Add the bell pepper and season with salt and pepper. Cook, stirring occasionally, until it just begins to soften, 30-60 seconds. Reduce the heat to low, add the tomato paste and cook, stirring constantly, until fragrant and the tomato paste has darkened in color, 30-60 seconds.
5. Rinse the shrimp under cold water, then pat dry with paper towels. Stir the shrimp, chili powder, garlic powder and half of the cilantro into the pan with the bell pepper mixture. (If you’re not a fan of cilantro, feel free to leave it out!) Cook, stirring, until fragrant and the shrimp are coated, 30-60 seconds. Stir in ⅓ cup water (⅔ cup for 4 servings), the coconut milk, seafood stock concentrate and chicken stock concentrates. Bring to a simmer and cook, stirring occasionally, until the stew has thickened and the shrimp are opaque and cooked through, 3-5 minutes. Taste and season with salt and pepper.
6. Thinly slice the steak crosswise. Fluff the rice with a fork. Divide the rice, shrimp stew and broccoli between plates in separate sections. Top the rice with the sliced steak and drizzle with as much chimichurri as you like. Garnish the stew with the remaining cilantro and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute bavette with flank steak, sirloin or ribeye. Adjust cooking time as needed.

What can I use instead of shrimp?

You can replace shrimp with firm white fish like cod or halibut or even chicken for a surf-free option.

Is this dish gluten-free?

Yes, all ingredients are naturally gluten-free. Just double-check your stock concentrates and chimichurri for any additives.