Tapioca Cheese Waffles With Chimichurri Steak Recipe


What's the first thing to pop into your mind when I said that? Did it involve maple syrup? With less scientific thought applied than Bill Nye the Science Guy might even require, I'll go ahead and say that about 99.9% of you thought of waffles with maple syrup. But there's a lot you can do with a waffle iron. Enter: BRAZILIAN CHEESE WAFFLES.

Based on the delicious cheese bread, pao de queijo, you can get at Brazilian bakeries and churrascarias, these waffles are made with lots of cheese and call for only tapioca flour, used in Latin American and Asian baking and found in Latin and Asian grocers and health food stores. Subbing tapioca for regular flour gives the waffles a springy interior with a wonderfully crisp exterior. But you can't eat pao de queijo without some red meat, so top these bad boys with some steak and spiced-up Argentine chimichurri sauce for a modern spin on classic South American flavors.

Tapioca Cheese Waffles With Chimichurri Steak Recipe
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  • 1 egg
  • 1/3 cup olive oil
  • 2/3 cup milk
  • 1 1/2 cups tapioca flour
  • 3/4 cup queso fresco
  • 1/4 cup pecorino
  • 1 teaspoon salt (or more to taste)
  • 1 bunch flat-leaf parsley
  • 1/4 cup fresh oregano
  • 4-5 cloves garlic
  • 2 tablespoons red onion
  • 3/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons sweet hot mustard
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons prepared horseradish (plain
  • 1 teaspoon salt (or more to taste)
  1. Mix all ingredients in a blender so that there are no chunks of cheese.
  2. Ladle batter into waffle maker per waffle maker's instructions and cook until golden-brown.
  3. Combine all ingredients, and adjust any of the above toward your personal tastes. If you want regular chimichurri sauce, the horseradish and mustard can be omitted.
  4. Allow to sit for 30 minutes, then slather on your favorite steak or chicken and serve with cheese waffles.
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