Steak and Quinoa Bowl with Chimichurri

Steak and Quinoa Bowl with Chimichurri ingredients

• 10 oz flank steak or sirloin steak
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup fresh parsley
• 1/4 cup fresh cilantro
• 2 garlic cloves
• 2 tbsp red wine vinegar
• 1/4 cup extra virgin olive oil
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup quinoa
• 1 cup vegetable broth
• 1 cup cherry tomatoes
• 1/2 cup cucumber
• 1/4 cup red onion
• 1/2 avocado

How to make Steak and Quinoa Bowl with Chimichurri

1. **Prepare the Chimichurri:** In a food processor, combine 1/2 cup fresh parsley, 1/4 cup fresh cilantro, 2 garlic cloves, 2 tablespoons red wine vinegar, 1/4 cup extra virgin olive oil, 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pulse until finely chopped but not pureed, achieving a rustic texture. Transfer to a small bowl and set aside to allow flavors to meld while you prepare the rest of the meal.
2. **Cook the Quinoa:** Rinse 1/2 cup quinoa thoroughly under cold water using a fine-mesh sieve. In a small saucepan, combine the rinsed quinoa with 1 cup vegetable broth. Bring to a boil over high heat, then immediately reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa appears fluffy.
3. Remove the saucepan from heat and let it stand, covered, for 5 minutes. This allows the quinoa to steam further and become perfectly tender. Fluff the quinoa gently with a fork before serving.
4. **Prepare the Steak:** While the quinoa cooks, pat the 10 oz flank or sirloin steak dry with paper towels. This step is crucial for achieving a good sear. Season both sides generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
5. **Cook the Steak:** Heat 1 tablespoon olive oil in a cast-iron skillet or heavy-bottomed pan over medium-high heat until it shimmers and just begins to smoke lightly. Carefully place the seasoned steak in the hot pan.
6. Sear the steak for 3-5 minutes per side for a medium-rare to medium doneness. For medium-rare, aim for an internal temperature of 130-135°F. Adjust cooking time for your desired level of doneness. Use tongs to flip the steak only once for the best crust.
7. **Rest the Steak:** Transfer the cooked steak to a cutting board and let it rest for at least 5-7 minutes. Resting allows the meat's juices to redistribute throughout the steak, ensuring it remains tender and flavorful when sliced.
8. **Assemble the Bowls:** While the steak rests, prepare the remaining bowl components. Halve 1 cup cherry tomatoes, dice 1/2 cup cucumber, finely slice 1/4 cup red onion, and cube 1/2 an avocado.
9. Divide the cooked and fluffed quinoa evenly between two serving bowls.
10. Slice the rested steak against the grain into thin strips. Arrange the steak slices neatly over the quinoa in each bowl.
11. Artistically arrange the prepared cherry tomatoes, diced cucumber, sliced red onion, and cubed avocado alongside the steak. Drizzle each bowl generously with the prepared chimichurri sauce before serving immediately.

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