Chimichurri Steak Salad Bowl
Tender steak strips drizzled with fresh, zingy chimichurri sauce over a bed of fluffy quinoa and crisp greens. This vibrant bowl is packed with flavor and nutrients.
Ingredients
- 1 lb sirloin steak, cut into strips
- 1 cup quinoa, cooked
- 4 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1 cup fresh parsley
- 1/2 cup fresh cilantro
- 3 cloves garlic
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 tsp red pepper flakes
- Salt and pepper to taste
Method
- In a food processor, combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Pulse until well combined but still slightly chunky.
- Season steak strips with salt and pepper. Heat a large skillet over high heat and cook steak for 2-3 minutes per side until desired doneness.
- Remove steak from pan and let rest for 5 minutes.
- In a large bowl, combine cooked quinoa, mixed greens, cherry tomatoes, cucumber, and red onion.
- Top the salad with the cooked steak strips.
- Drizzle generously with chimichurri sauce.
- Serve immediately and enjoy!
Nutrition Information
Calories
520
Protein
35g
Carbohydrates
28g
Fat
28g
Fiber
5g
Sugar
4g
