Beef and Red Chimichurri Quinoa Bowl
This beef and red chimichurri quinoa bowl is a flavorful and healthy meal that is perfect for lunch or dinner. The beef is cooked to perfection and the chimichurri sauce is packed with flavor. The quinoa is a great source of fiber and protein, and the vegetables add a bit of crunch and freshness.
Ingredients:
* 1 pound flank steak
* 1 tablespoon olive oil
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/2 cup red chimichurri sauce
* 1 cup cooked quinoa
* 1/2 cup chopped red onion
* 1/2 cup chopped tomatoes
* 1/2 cup chopped avocado
* 1/4 cup chopped cilantro
* Lime wedges, for serving
Instructions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Season the flank steak with salt and pepper.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Add the flank steak to the skillet and cook for 3-4 minutes per side, or until browned.
5. Transfer the flank steak to a baking sheet and roast in the preheated oven for 10-12 minutes, or until cooked to your desired doneness.
6. Let the flank steak rest for 5 minutes before slicing it against the grain.
7. To assemble the bowls, divide the quinoa among four bowls.
8. Top with the sliced flank steak, red chimichurri sauce, red onion, tomatoes, avocado, and cilantro.
9. Serve with lime wedges for squeezing over the bowls.
Tips:
* For a spicier chimichurri sauce, add more chili flakes.
* If you don't have red chimichurri sauce, you can make your own by combining chopped parsley, cilantro, red onion, garlic, olive oil, red wine vinegar, and salt and pepper.
* You can add other vegetables to this bowl, such as roasted broccoli, zucchini, or sweet potatoes.
* This bowl is also great for meal prep. Simply assemble the bowls ahead of time and store them in the refrigerator for up to 3 days.