Paleo Brazilian Churrasco Steak Bowl with Cilantro-Lime Quinoa and Mango Salsa

Allergens

None

Ingredients

• 1.5 lbs beef flank steak, cut into thin strips
• 2 cups cooked quinoa
• 2 ripe mangoes, diced
• 1 red bell pepper, diced
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced and zested
• 3 tablespoons olive oil
• Salt and black pepper, to taste
• Garlic powder, to taste
• Onion powder, to taste

Instructions

1. a. In a large bowl, marinate the steak strips with lime juice, salt, garlic powder, onion powder, and half of the lime zest for at least 10 minutes. b. Meanwhile, prepare the cilantro lime quinoa by combining cooked quinoa, fresh cilantro, lime juice, a pinch of salt, and olive oil in a separate bowl. Mix well and let it sit for about 5 minutes to allow flavors to meld. c. Heat a grill or grill pan over medium high heat. Remove steak from marinade, discarding the marinade, and cook the steak strips to your desired doneness, about 2 3 minutes per side for medium rare. Set aside. d. In a separate bowl, combine mango, red bell pepper, remaining lime zest, salt, and black pepper. Toss gently to combine. e. Assemble the Churrasco Steak Bowl by placing a portion of cooked quinoa in each serving bowl, followed by a generous portion of grilled steak strips. Top with mango salsa and serve immediately.

Chef’s Insight

Marinating the steak with lime juice not only adds flavor but also helps to tenderize the meat.

Notes

Cooking times may vary based on the thickness of the steak strips and desired doneness. Adjust cooking time accordingly.