Argentinian Churrasco Steak with Roasted Vegetables & Quinoa Salad – A Cinematic Culinary Adventure

Ingredients

• 4 beef flank steaks, 6 oz each
• 1 cup quinoa, uncooked
• 2 cup water or vegetable broth
• 1 red bell pepper
• 1 yellow bell pepper
• 1 zucchini
• 1 summer squash
• 1 small red onion
• 1/4 cup olive oil
• salt, to taste
• freshly ground black pepper, to taste
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 2 clove garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup cilantro, finely chopped
• 1 avocado, sliced, for garnish

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Season the steaks with salt and pepper, and set aside.

2. 2

   In a small saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until cooked and fluffy. Set aside.

3. 3

   Prepare the vegetables by cutting them into bite-sized pieces. Toss with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the preheated oven for 20 minutes or until tender and slightly charred.

4. 4

   In a small bowl, whisk together balsamic vinegar, honey, minced garlic, and chopped parsley and cilantro. Set aside.

5. 5

   Grill or pan-sear the steaks to your desired doneness, about 3-4 minutes per side for medium-rare. Allow the steaks to rest for a few minutes before slicing against the grain.

6. 6

   To serve, place a generous bed of quinoa salad on each plate, top with roasted vegetables, and add the churrasco steak slices. Drizzle the balsamic-herb dressing over the steak and enjoy!