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Peruvian Steak and Quinoa with Green Sauce Recipe

Peruvian Steak and Quinoa with Green Sauce Recipe
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★★★★★

4.9 from 28 reviews

This Peruvian Steak and Quinoa with Green Sauce recipe combines tender marinated flank steak with fluffy quinoa and a vibrant, tangy Aji Verde sauce. Enhanced with fresh avocado and cherry tomatoes, this dish is a flavorful and balanced meal perfect for weeknight dinners or meal prep.

Ingredients

Scale

For the Steak

  • 1 lb (450g) flank or skirt steak
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Juice of 1 lime

For the Quinoa

  • 1 cup quinoa
  • 2 cups water or low-sodium broth
  • ½ teaspoon salt

For the Peruvian Green Sauce (Aji Verde)

  • 1 cup fresh cilantro leaves
  • 1 jalapeño or green chili, seeded
  • 1 small garlic clove
  • 2 tablespoons mayonnaise or Greek yogurt
  • 1 tablespoon lime juice
  • 2 tablespoons olive oil
  • Salt to taste

For Serving

  • Sliced avocado
  • Cherry tomatoes, halved
  • Fresh cilantro for garnish

Instructions

  1. Cook the Quinoa: Rinse the quinoa thoroughly under cold water to remove any bitterness. In a medium saucepan, bring 2 cups of water or low-sodium broth and ½ teaspoon salt to a boil. Add the rinsed quinoa, reduce heat to low, cover the pan, and simmer for 15 minutes or until the liquid is fully absorbed. Once cooked, fluff the quinoa gently with a fork and set aside.
  2. Prepare the Steak: In a bowl, combine 2 tablespoons olive oil, minced garlic, ground cumin, smoked paprika, ½ teaspoon salt, ¼ teaspoon black pepper, and the juice of one lime. Place the steak in the marinade and coat evenly. Let it marinate for 10 to 15 minutes to absorb the flavors. Heat a skillet or grill over medium-high heat and cook the steak for 3 to 4 minutes on each side for a medium doneness, or adjust to your preferred doneness. Once done, let the steak rest for 5 minutes to retain juices, then slice it thinly against the grain for tenderness.
  3. Make the Green Sauce: In a blender or food processor, combine fresh cilantro leaves, seeded jalapeño, a small garlic clove, mayonnaise or Greek yogurt, lime juice, olive oil, and a pinch of salt. Blend until the mixture is smooth and creamy. Taste and adjust seasoning with more salt or lime juice if needed.
  4. Assemble the Bowls: Begin by placing a base layer of cooked quinoa in each serving bowl. Top the quinoa with the sliced steak, then add sliced avocado and halved cherry tomatoes for freshness. Generously drizzle the bowl with the vibrant green sauce. Garnish with additional fresh cilantro leaves to enhance the presentation and flavor.

Notes

  • For an extra kick, leave some seeds in the jalapeño if you prefer more heat in the green sauce.
  • Substitute Greek yogurt for mayonnaise in the sauce for a lighter, tangier option.
  • To keep steak tender, always slice against the grain.
  • This dish stores well for meal prep; keep the steak and quinoa separate from the green sauce until ready to serve to maintain freshness.
  • Add pickled red onions or roasted vegetables as side options to enrich the meal.

Nutrition

Keywords: Peruvian steak recipe, quinoa bowl, Aji Verde sauce, healthy steak dinner, gluten free main dish, cilantro green sauce, marinated flank steak

Find it online: https://maicook.com/peruvian-steak-and-quinoa-with-green-sauce-recipe/