There are people who spend their whole lives saying they would never eat anything but meat. And then they try this steak. And they ask for more.
It's not magic. It's Sinchi Grill Steak: a plant-based protein seasoned with smoked paprika BBQ, garlic, cumin, oregano, and soy, designed to conquer grills — and carnivores.
Why does it work so well?
Because the BBQ seasoning doesn't lie. The smoked paprika gives it that color and aroma that activates the grilling instinct. The texture is firm, juicy inside, and with that perfect golden-brown outside. With 25g of protein per serving and only 104 kcal per 100g, it's the steak that takes care of your body without asking you to sacrifice anything.
Ingredients (2 servings)
- 1 package of Sinchi Grill Steak (500g, 4 units)
- White rice, for serving
- Boiled yellow potatoes
- 1 medium tomato, sliced
- 1/2 red onion, thinly sliced
- Green chimichurri to taste
- Vegetable oil for brushing
- Salt and pepper to taste
- Lemon for serving
Preparation
- Defrost the Sinchi Grill Steak in the fridge (8–12 hours) or cook directly from frozen.
- Heat the grill or griddle over high heat. Brush with oil.
- Cook for 4–5 minutes per side (or 6–8 minutes from frozen) without moving until it releases easily.
- Look for that smoky golden-brown surface — that's the sign it's ready.
- Serve over white rice with boiled yellow potatoes, tomato and onion salad, and green chimichurri on top.
The smoky flavor trick
If you have a charcoal grill, this is the time to use it. The smoke enhances the smoked paprika in the seasoning and the result is simply incredible. On a griddle, put it on maximum heat and don't touch the steak until it's ready to flip — patience here is the secret ingredient.
The ultimate test
Serve it at your next barbecue without saying anything. Wait for the comments. Then tell them the secret.
🛒 Get your Sinchi Grill Steak here and get ready to change your barbecue forever.
