Ingredients
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Marinade
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1/4 cup soy sauce
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1/4 cup worcestershire sauce
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1/4 cup extra-virgin olive oil
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2 Tbsp balsamic vinegar
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1 Tbsp lime juice
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2 cloves garlic
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1/2 tsp salt
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1 tsp paprika
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1 steak of choice
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Chimichurri
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1/2 c extra-virgin olive oil
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1/2 c chopped fresh parsley
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1 tsp dried oregano1 Tbsp if using fresh
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2 Tbsp red wine vinegar
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2 cloves garlic
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1/4 tsp paprika
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to taste coarse salt
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to taste fresh ground black pepper
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Herby Quinoa
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2 cups chopped fresh parsley
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1/2 red onion
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2 cloves garlic
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2 Tbsp lime juice
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as needed extra-virgin olive oil
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as needed salt
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1 cup dry quinoa
Directions
Tender, juicy, flavorful steak, a splash of acid from the chimichurri, and warm herbed quinoa come together into a delicously satisfying meal. This is a great recipe if you have a bunch of parsley you don’t know what to do with. The steak is marinated with soy sauce and balsamic vinegar to tenderize and infuse with flavor, and the classic Argentinian chimichurri enhances it nicely. The steak and quinoa are great on their own, but feel free to roast or saute whatever vegetables are in your fridge to get some produce in (plus add some color 🙂 ). Because I cooked a pretty small steak for my family of 5, I also made some browned butter sweet potatoes (sooo good!) to bulk out the dish, but mixing some black beans or chickpeas into the quinoa would also be a great way to add more volume. I like the quinoa to keep the South American theme of the dish, but this would work great with any type of grain or rice. Enjoy!
Steps
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1
Done
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MarinadeCombine all the marinade ingredients in a bag and add the raw steak of your choosing, marinate in the fridge overnight or 8 hours for best results. Feel free to scale up the recipe for any number of steaks. |
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2
Done
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ChimichurriCut the excess stems off the parsley and chop as finely as you can. Combine with the other chimichurri ingredients, give it a stir. Taste and adjust, then let it sit so the flavors infuse. |
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3
Done
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Herby QuinoaCook your chosen grains according to the package directions, I used a rice cooker but the stovetop works great too! Whatever you choose, be sure to salt the cooking water! |
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4
Done
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Roasted Vegetables (optional)If you're choosing to roast some yummy vegetables, cut them into even pieces, toss with olive oil and salt, and roast on a parchment lined baking sheet for about 25 minutes at 400F. To check if roasted vegetables are done, you just poke them with a knife to see how tender they are. If the knife slides out without lifting the vegetables up, they're done! |
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5
Done
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Finishing the steakTake the marinated steak out of the fridge at least 30 minutes before cooking so that it comes up to room temperature (the steak will cook uneavenly if it is cold). Preheat your grill, pat the steak very dry, and brush with oil (I also sprinkled some fresh pepper on mine). Cook the steak for about 4 minutes on one side, and 3-4 on the other to develop a sear and crust, then keep flipping until you reach your desired doneness, you want to pull the steak 5-10 degrees before your desired temperature because it will continue to cook as it rests (temperatures listed below). Rest the steak for at least 10 minutes before cutting. |
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6
Done
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Slice and serve! |
