Quinoa Bowl with Grilled Steak and Chimichurri

Ingredients

• •1 cup quinoa
• •1.5 lbs flank steak
• •2 large red bell peppers
• •1 cup fresh parsley
• •0.5 cup fresh cilantro
• •4 cloves garlic, minced
• •0.75 cup olive oil
• •0.25 cup red wine vinegar
• •1 teaspoon red pepper flakes
• •2 cups cherry tomatoes
• •to taste salt and pepper

Directions

1. 1Cook quinoa according to package directions; set aside to cool slightly.
2. 2Pat steak dry and season generously with salt and pepper. Heat a grill or cast-iron skillet over high heat and cook steak 4-5 minutes per side for medium-rare. Let rest 5 minutes, then slice against the grain.
3. 3While steak rests, combine parsley, cilantro, garlic, olive oil, red wine vinegar, and red pepper flakes in a food processor; pulse until chunky. Season chimichurri with salt and pepper.
4. 4Cut bell peppers into quarters, toss with olive oil, salt, and pepper. Grill or roast at 425°F for 12-15 minutes until charred and tender.
5. 5Divide quinoa among four bowls. Top each with sliced steak, roasted peppers, and halved cherry tomatoes.
6. 6Drizzle each bowl generously with chimichurri sauce and serve immediately.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.