Peruvian Steak Bowl with Aji Verde

4.8 75 rating

Prep. 45 min

Total 1 h

4 portions

Ingredients

flank steak
16 oz
extra virgin olive oil
1 tbsp
salt to season
ground black pepper to season

Salsa Criolla (Onion Relish)

red onions thinly sliced half-moons
4 oz
red and yellow bell peppers thinly sliced
2 oz
jalapeño pepper halved, thinly sliced, (seeds optional)
1
fresh cilantro leaves only, chopped
5 sprigs
limes juiced
4
salt to taste
¼ tsp
ground black pepper
⅛ tsp

Aji Verde Sauce

Parmesan cheese
1 oz
garlic clove
1
cilantro leaves and tender stems (approx. 1.5 oz)
1 bunch
mayonnaise
4 oz
jalapeño pepper stem removed, (seeds optional)
1
vegetable oil
1 oz
lime juice
½ oz
salt to taste
¼ tsp

Quinoa and Steak

water
35 oz
salt plus extra to season
½ tsp
uncooked quinoa
8 oz
fingerling potatoes halved
10 oz
large eggs
4
extra virgin olive oil
2 tsp
ground black pepper to season
mixed salad greens
8 oz

Difficulty

easy

Nutrition per 1 portion

Sodium 900 mg

Protein 46 g

Calories 3586 kJ / 857 kcal

Fat 47 g

Fibre 9 g

Saturated Fat 10 g

Carbohydrates 63 g

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