Peruvian Steak and Quinoa with Green Sauce Recipe

If you’ve ever wanted to bring bold, vibrant flavors from Peru right to your dinner table, then this recipe for Peruvian Steak and Quinoa with Green Sauce is an absolute must-try. Tender, juicy flank steak seasoned with smoky spices pairs perfectly with fluffy quinoa, all brought to life by a zesty, creamy Peruvian green sauce called Aji Verde. This dish is a stunning balance of protein, fresh herbs, and a little spicy kick that will leave you craving more. Whether you’re cooking for a cozy night in or showing off your culinary skills to friends, this is the kind of recipe that feels both special and surprisingly easy.

Ingredients You’ll Need

The beauty of this dish lies in its simplicity and how every ingredient shines in its role. From the spices that infuse the steak with rich, smoky warmth to the fresh herbs in the green sauce delivering vibrant color and flavor, each item is essential to crafting that authentic Peruvian experience.

• Flank or skirt steak (1 lb): Choose a tender cut that absorbs marinades beautifully and grills quickly for the perfect sear.
• Olive oil (4 tablespoons total): A heart-healthy fat that helps lock in moisture and enhances flavor in both steak and sauce.
• Garlic (3 cloves, minced): Adds aromatic depth both in the steak marinade and green sauce.
• Ground cumin (1 teaspoon): Imparts a subtle earthiness that’s characteristic of many Peruvian spice blends.
• Smoked paprika (1 teaspoon): Offers a smoky richness without needing a grill.
• Salt and black pepper: Basics that balance and elevate every element of the dish.
• Juice of 1 lime (plus 1 tablespoon for sauce): Bright acidity that lifts the heavy flavors and adds a fresh tang.
• Quinoa (1 cup): A nutritious grain that soaks up flavors and provides a lovely, slightly nutty base.
• Water or low-sodium broth (2 cups): Used to cook quinoa for added flavor if broth is chosen.
• Fresh cilantro leaves (1 cup plus extra for garnish): Vital for that bright, herbaceous note in the green sauce and final plating.
• Jalapeño or green chili (1, seeded): Adds a gentle heat, balanced by creamy elements in the sauce.
• Mayonnaise or Greek yogurt (2 tablespoons): Creates a creamy, velvety texture that mellows out the spice in the green sauce.
• Sliced avocado: A rich, buttery topping that complements the steak’s bold flavors.
• Cherry tomatoes, halved: Adds juicy bursts of sweetness and color pop on the plate.

How to Make Peruvian Steak and Quinoa with Green Sauce

Step 1: Cook the Quinoa

Start by rinsing the quinoa thoroughly under cold water to remove its natural bitterness. Bring the water or broth to a boil, add a pinch of salt, then stir in the quinoa. Reduce heat to low, cover, and let it simmer gently for about 15 minutes until all the liquid is absorbed. Once cooked, fluff the quinoa with a fork — this light and fluffy texture will provide the perfect foundation for your bowl.

Step 2: Prepare the Steak Marinade

In a small bowl, combine olive oil, minced garlic, ground cumin, smoked paprika, salt, black pepper, and fresh lime juice. This mixture isn’t just a marinade — it’s a burst of smoky, tangy magic that will infuse the steak with layers of flavor. Coat your flank or skirt steak evenly, and let it soak up the marinade for at least 10 to 15 minutes. Trust me, this little wait is well worth the punch of taste it adds.

Step 3: Cook the Steak

Heat a skillet or grill pan over medium-high heat until it’s hot enough to sizzle when the steak hits it. Cook the steak for about 3 to 4 minutes on each side if you prefer medium doneness; adjust time if you like it rarer or more well done. After cooking, let the steak rest for 5 minutes so those juices redistribute and stay locked inside when you slice. Then, slice the steak thinly against the grain to maximize tenderness.

Step 4: Make the Peruvian Green Sauce (Aji Verde)

This sauce is the soul of the dish and wonderfully simple to whip up. Blend fresh cilantro, seeded jalapeño or green chili, garlic clove, mayonnaise or Greek yogurt, lime juice, olive oil, and a pinch of salt until smooth. The creamy texture balances the spiciness, while the cilantro brings fresh vibrancy. Taste and tweak the seasoning if needed—you’ll want just the right zing and creaminess to drizzle generously over your steak and quinoa.

Step 5: Assemble Your Peruvian Steak and Quinoa with Green Sauce

Start by layering your quinoa as the base in your bowl or plate. Top with the thin slices of sizzling steak, followed by slices of creamy avocado and bright cherry tomato halves. Finally, give it a generous drizzle of your zesty green sauce and sprinkle fresh cilantro leaves on top for that perfect finishing touch. This plate is not only a feast for your taste buds but also a colorful, visually appetizing creation.

How to Serve Peruvian Steak and Quinoa with Green Sauce

Garnishes

Fresh cilantro leaves are an easy way to brighten the dish visually and enhance the herbaceous flavor of the green sauce. Slices of ripe avocado offer a creamy contrast to the savory steak, while halved cherry tomatoes add juicy, sweet bursts. For an extra pop of color and texture, consider adding pickled red onions or thinly sliced radishes.

Side Dishes

To round out this dish, consider serving it alongside crisp roasted vegetables or a simple green salad dressed lightly with lime and olive oil. Both options provide a refreshing crunch and balance the richness of the steak and sauce. The versatility of this meal means you can keep sides light or make it heartier—either way, the flavors will shine.

Creative Ways to Present

Serve this Peruvian Steak and Quinoa with Green Sauce in vibrant bowls for an inviting presentation that looks like it belongs in a trendy restaurant. Layer components in glass jars for an easy, on-the-go meal prep option during the week. For dinner parties, arrange the sliced steak over quinoa on a large platter with multiple bowls of sauce for guests to drizzle as they please—this turns the meal into a fun, interactive experience.

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers (and you just might), store the cooked steak and quinoa separately from the green sauce in airtight containers. This keeps each component fresh and prevents the green sauce from making the quinoa soggy or the steak lose its crisp edges.

Freezing

You can freeze the cooked steak and quinoa, but avoid freezing the green sauce as it can separate and lose its creamy texture. When ready to eat, thaw the steak and quinoa overnight in the fridge, then gently reheat.

Reheating

Reheat the steak and quinoa either in a skillet over medium heat or in the microwave until warmed through. Avoid overheating to keep the steak tender. Add the green sauce fresh after reheating to maintain its bright, fresh flavor and creamy consistency.

FAQs

Can I use a different cut of steak for this recipe?

Absolutely! While flank or skirt steak work best for their flavor and texture, other quick-cooking cuts like sirloin or ribeye can also be delicious. Just adjust cooking time accordingly to avoid overcooking.

Is the green sauce very spicy?

The heat level depends on the jalapeño or chili pepper you use. If you prefer milder flavors, remove all the seeds or substitute with a milder pepper. The creamy base with mayo or Greek yogurt helps tone down the spice.

Can I make this recipe vegan or vegetarian?

You can swap the steak for grilled portobello mushrooms or marinated tofu and replace mayonnaise with vegan yogurt or a cashew cream in the green sauce. The quinoa and vibrant sauce keep it flavorful and satisfying.

How long can I keep leftovers in the fridge?

Leftovers stored properly in airtight containers should stay fresh for 3 to 4 days. Just be sure to keep the sauce separate until serving.

What can I use if I don’t have quinoa?

Other grains like brown rice, couscous, or even bulgur can be excellent substitutes if quinoa is not available. Each will bring its own texture but still provide a delightful base for your Peruvian Steak and Quinoa with Green Sauce.

Final Thoughts

Trying this Peruvian Steak and Quinoa with Green Sauce is like taking a flavorful trip to Peru without leaving your kitchen. It’s packed with exciting flavors, simple ingredients, and easy steps that come together to create a dish you’ll want to serve again and again. So go ahead, get cooking, and share this delicious experience with your loved ones—you won’t regret it!

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