lunch · american
Steak and Chimichurri Grain Bowls
Hard-seared flank steak, garlicky green chimichurri. 45g protein.
Flank steak seared in a smoking-hot pan and sliced thin against the grain, over herby quinoa with blistered tomatoes, peppery arugula and plenty of sharp, garlicky chimichurri. Letting the garlic and shallot sit in the vinegar for 10 minutes before the oil goes in takes the raw edge off, so the sauce tastes bright and rounded instead of harsh. The quinoa gets a spoonful of chimichurri too, so every layer is seasoned.
7.7 g protein per 100 kcal · USDA FoodData Central
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Join the waitlistIngredients
Chimichurri
- 1 cup finely chopped fresh flat-leaf parsley60 g finely chopped fresh flat-leaf parsley
- 4 cloves garlic, minced4 cloves garlic, minced
- 1 small shallot, minced1 small shallot, minced
- 2 tsp dried oregano2 tsp dried oregano
- ½ tsp red pepper flakes½ tsp red pepper flakes
- 3 tbsp red wine vinegar44 ml red wine vinegar
- ½ tsp kosher salt½ tsp kosher salt
- 3 tbsp extra-virgin olive oil44 ml extra-virgin olive oil
- 3 tbsp water44 ml water
Quinoa
- 1 cup quinoa, rinsed well170 g quinoa, rinsed well
- 1¾ cups water415 ml water
- ½ tsp kosher salt½ tsp kosher salt
Steak
- 1½ lb flank steak, patted dry680 g flank steak, patted dry
- 1 tsp kosher salt1 tsp kosher salt
- ¾ tsp coarsely ground black pepper¾ tsp coarsely ground black pepper
- 2 tsp avocado oil2 tsp avocado oil
Bowls
- 1½ cups cherry tomatoes225 g cherry tomatoes
- 3 cups baby arugula60 g baby arugula
- ½ medium ripe avocado, sliced½ medium ripe avocado, sliced
Method
- Stir the parsley, garlic, shallot, oregano, red pepper flakes, vinegar and ½ tsp salt together in a bowl and let it sit 10 minutes to…
- Every step, timer and tip for this one…
7 steps with tap-to-start timers, cook mode, Nonna on call, and every ingredient straight onto your grocery list. Coming soon to iPhone.
Join the waitlistKeeping it: Steak, quinoa and chimichurri keep 4 days in the fridge in separate containers. Eat the steak cold or warm it gently in a covered skillet for 1 to 2 minutes so it doesn't overcook; slice the avocado fresh.
Nutrition per serving computed from ingredient weights × USDA FoodData Central. Estimates, not medical advice.
